Custards & Puddings

These don’t last long around my home. My kiddies just love them. Share your version(s) here!

Aline & B-man :wink:

Caramel Custard

(5 servings)

3/4 cup sugar
3 eggs
pinch of salt
2 cups milk, scalded
1/2 tsp vanilla extract

Preheat oven to 350 F.

Heat 1/2 cup sugar slowly in small heavy skillet, stirring constantly with wooden spoon until sugar melts, is free from lumps and turns a light caramel in color. Pour a spoonful of syrup in each of 5 custard cups and let stand until slightly cooled.

Beat eggs lightly with remaining sugar and salt. Add milk slowly, while stirring. Add vanilla. Strain and pour strained mixture carefully into prepared cups so as not to disturb caramel.

Place cups in a pan of hot water (water should be almost level with tops of cups) and bake until knife inserted in center comes out clean, or about 40 minutes. Remove immediately from water and cool quickly. Chill if desired.

To serve, run knife around edge of custards, turn out and serve with whipped cream if desired.

Lemon Curd

(4 servings)

4 tbsp butter
3/4 cup sugar
2 eggs, lightly beaten
Juice of 2 lemons
Grated rind of 2 lemons

Cream butter and gradually beat in the sugar.

Beat eggs into the creamed mixture, then add lemon juice and grated rind. Cook, stirring, over low heat until mixture thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler.

Serve hot or cold, or use as a dessert filling.

**To avoid a “skin” from forming on the curd, place plastic wrap directly on the lemon curd instead of on the rim of the bowl.

Baked Lemon Sponge Pudding

A heavenly light-as-a-cloud pudding that’s soufflé-like on top and rich and lemony underneath. An optional raspberry sauce makes it extra special.

Pudding:

1 cup granulated sugar
½ cup all-purpose flour
¼ tsp salt
1-1/2 tbsp grated lemon rind
1/3 cup lemon juice
3 egg yolks, beaten
1 can (385 mL) 2% evaporated milk
3 egg whites

Raspberry Sauce: (optional)

1 pkg (425g) frozen raspberries in light syrup, thawed
1 tbsp cornstarch

Pudding: combine sugar, flour and salt in large bowl. Stir in lemon rind, lemon juice, egg yolks and evaporated milk.

Beat egg whites in small bowl until stiff peaks form; fold into lemon mixture. Pour into lightly greased 8-cup (2 L) baking dish. Place dish in larger pan and fill with hot water to 1-inch depth.

Bake at 350 F or 40-45 minutes, or until top is set and golden brown. Serve warm with raspberry sauce.

Sauce: press raspberries through sieve to remove seeds and purée berries. Combine raspberry purée and cornstarch in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens. Spoon warm sauce over individual servings of pudding.

Helpful Hint: Orange rind and juice, lime rind and juice, or a combination of lemon and lime rinds and juices may be substituted.

Slow Cooked Turtle Pudding

1 (21 1/2 oz) package brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts–or pecans
13 pieces caramel candy
whipped cream

Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting.

In a large bowl, combine the brownie mix, 1/2 cup water, oil, and egg. Beat to mix well. Stir in the chocolate chips and nuts.

Butter and dust with sugar a 2 1/2 quart souffle dish that fits in the 5 quart slow cooker. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease of lowering into the pot and removing. place on the rack in the slow cooker.

Cover and cook on the high heat setting 4 1/2 hours. remove the dish from the slow cooker, uncover, and let cool 30 minutes. Serve warm with whipped cream, if desired

yield: 8 servings

Bread Pudding With Clear Rum Sauce

1 cup sugar
8 tablespoon butter; softened
5 egg; beaten
1 pint heavy cream
1 dash cinnamon
1 tablespoon vanilla extract
1/4 cup raisins
12 slice french bread, fresh or stale; cut in 1” cubes

----CLEAR RUM SAUCE----
1 cup sugar
2¼ cups water
1 cinnamon stick; or 1 teaspoon cinnamon, ground
1 tablespoon sweet butter
1/2 teaspoon cornstarch
1 tablespoon rum, light or dark

Preheat oven to 350 F. In a large bowl, cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch-square pan 1¾ inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break the bread. Set pan in a larger pan filled with water to ½ inch from top. Cover with aluminum foil.

Bake for 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done the custard should still be soft, not firm.

Sauce:
In a medium-size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining ¼ cup water and simmer, stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin.

To serve: Spoon the pudding onto dessert plates and pass the sauce separately.

BetK :wink:

Pumpkin Pudding

(6 servings)

4 eggs, separated
1-1/2 cups pumpkin purée
3/4 cup half-and-half cream
2 ro 4 tbsp rum
3/4 cup light brown sugar, packed
1/2 tsp EACH ground ginger, ground cloves, and grated nutmeg
3/4 tsp cinnamon
Pinch of salt
Whipped cream

Preheat oven to 350 F.

Beat egg whites until stiff.

Beat egg yolks until thick and lemon coloured. Combine yolks with pumpkin purée, cream, rum, sugar and seasonings. Mix thoroughly until blended. Fold in the beaten egg whites.

Place mixture in a buttered 1-quart soufflé dish. Set the dish in a pan of hot water and bake 40 to 45 minutes.

Serve at once with sweetened, flavoured whipped cream.

Coffee Cream Chantilly

(4 servings)

1/4 cup sugar
1/2 cup very strong, hot black coffee
2 egg yolks, lightly beaten
1 cup heavy cream, whipped

Dissolve sugar in hot coffee. Pour mixture SLOWLY over egg yolks (a little at a time to temper the yolks) and stir to blend. Cook in top part of small double boiler over hot water, stirring constantly, until mixture thickens like a custard.

Cool mixture and chill in refrigerator until ready to use. Just before serving, fold in the whipped cream.

Fresh Lime Cream

(6 servings)

1 cup sugar
2 tbsp cornstarch
Pinch of salt
1 cup water
1/4 cup lime juice
1 egg, lightly beaten
1 tsp grated lime rind
1 tsp vanilla extract
1 cup heavy cream, whipped
Additional whipped cream and grated lime rind for garnish

Combine sugar, cornstarch and salt in saucepan or in top part of double boiler. Gradually stir in the water. Cook over hot, not boiling, water or over low direct heat until thickened, stirring constantly. Add the lime juice and cook until thickened.

Add a little of the hot mixture to beaten egg and then stir it into remaining hot mixture. Cook for 1 to 2 minutes over low heat, stirring constantly. Remove from heat and add grated lime rind and vanilla. Cool.

Fold in the whipped cream. Serve in sherbet glasses, garnished with additional whipped cream and a sprinkling of lime rind.

Hot Fudge Pudding

1 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup brown sugar, packed
3/4 cup boiling water
1/2 cup raspberries
1/2 cup heavy cream, whipped

Preheat oven to 350 degrees F.

Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
In a small bowl, mix the brown sugar and remaining1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish.
Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.
This recipe was provide

This was given to me by a friend. Her grandmother used to make it for her when she was younger. Measurements may not be exact as she was another of those wonderful cooks who never really measured anything.

Strawberry Pudding

Cut up one pint fresh (or thaw 1 pint frozen) strawberries
reserving some (1/4 cup) for topping
You will need 3 eggs, well beaten
1 cup sugar plus two Tbsp flour, sifted together
Add 3/4 cup milk to sugar/flour blend, stir until smooth
1 tsp vanilla extract

Put in a small saucepan and cook over med heat until thick, stirring often. Remove from heat and add strawberries and vanilla. Line an oven proof dish with vanilla wafers and pour strawberry mixture over them. Bake for 10-15 minutes at 400 degrees. Let cool and top with Cool Whip and garnish with reserved strawberries. Chill several hours before serving. Keep refrigerated.

Lavender Creme Brulee’

4 cups heavy cream
1 tablespoon dried
1 tablespoon dried lavender flowers
8 egg yolks
3/4 cup sugar, divided

Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well.

Divide custard mixture among the custard cups.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.

NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don’t have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving.

Makes 6 to 8 servings (depending on size of custard cups).

WATERMELON PUDDING

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream.

6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 cup cornstarch
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 cup heavy cream

Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler

Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.

Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.

Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

Pudding can be chilled up to 1 day.

Makes 6 servings.

Chocolate Whip

(2 servings)

1 tsp butter
1/2 cup semi-sweet chocolate chips
1 tsp granulated sugar
1/2 tsp vanilla
salt, just a pinch

1-1/2 tsp cornstarch
6 tbsp milk

Topping:

2 tsp kahlua liqueur (optional)
1/3 cup frozen whipped topping, thawed

Measure first 5 ingredients into blender. Set aside.

Stir cornstarch into milk in small saucepan. Heat and stir until boiling and thickened. Add to blender. Process until puréed. Pour into 2 custard cups. Chill.

Topping: Spoon 1 tsp kahlua over each custard cup. Add whipped topping. Serves 2.

1 serving contains: 288 calories; 19g fat; 3g protein; 52mg sodium

Chocolate Pâté

Most impressive. Can be prepared two days ahead. Do not freeze.

1 cup butter (not margarine)
3 cups semi-sweet chocolate chips
1 tsp instant coffee granules, crushed to a powder (optional)

½ cup granulated sugar
2 large eggs
1 tsp vanilla

1-½ cups whipping cream

Raspberry Coulis
2 squares (1 oz each) white baking chocolate, melted

Line 9 x 5 x 3 inch dampened loaf pan with plastic wrap.

Melt butter in large saucepan over hot water, or on low. Add chocolate chips and coffee granules, stirring constantly, until smooth. Do not overheat. Pour into large bowl.

Add sugar. Beat well. Beat in eggs, 1 at a time. Beat until sugar is dissolved. Mix in vanilla.

Beat whipping cream in small bowl until stiff. Fold into chocolate mixture. Turn into pan. Cover loosely, Chill for at least 8 hours or overnight.

Unmold pâté onto platter. Cut slices ¾-inch thick with hot knife. Lay slice cut side down on individual plate. Spoon raspberry coulis on one side or all around slice. Make heart design using melted white chocolate. Cuts into 16 slices.

*To make heart design using melted white chocolate: Pipe drops of chocolate onto the coulis at even intervals. Draw thin knife or wooden pick through middle of circles, starting at top circle and not stopping until final heart has been formed.

Mocha Mousse

Simple and quick. Bowls of froth.

1 cup strong coffee
30 large marshmallows
1-1/2 cups semisweet chocolate chips
1 envelope of dessert topping (not prepared) (like Dream Whip)
1/2 cup milk

Heat coffee and marshmallows in large saucepan, stirring occasionally, until marshmallows are melted.

Add chocolate chips. Stir until melted. Coo thoroughly.

Beat dessert topping mix and milk in small bowl until stiff. Fold into chocolate mixture. Divide among serving dishes.

Makes 4 cups.

  • A nice mousse without the raw eggs!

LOS ANGELES TIMES CAFETERIA TAPIOCA

Ingredients:

1 quart milk
1/3 cup tapioca
2 eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Heat milk until scalding. Stir in tapioca gradually. Cook mixture
over boiling water or direct low heat 6 to 8 minutes, until tapioca
is done.

Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt.
Stir into tapioca. Cook and stir until mixture thickens slightly.
Stir in vanilla extract. Cool slightly.

Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into
hot pudding. Cool thoroughly, covered with wax paper.

To serve, spoon into dessert or parfait dishes. Garnish with whipped
cream and maraschino cherry, if desired.

Makes 12 (1/2 cup) servings.

B-man :wink:

Cappuccino Pudding

4 tsp instant coffee granules
1 tbsp boiling water
1½ cups cold milk
1 pkg (1.4 oz) instant chocolate (fudge) pudding mix
½ tsp ground cinnamon
1 cup whipped topping
Additional whipped topping and chocolate wafer crumbs, optional

Dissolve coffee in water; set aside.

In a mixing bowl, combine milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Stir in coffee. Fold in whipped topping.

Spoon into serving dishes. Garnish with whipped topping and wafer crumbs if desired.

Toblerone Chocolate Mousse

Serves 2.

8 triangles (about 2½ oz) Toblerone Swiss Milk Chocolate with Honey and Almond Nougat
1½ cups thawed Cool Whip Whipped Topping

Melt chocolate. Cool 1 minute. Add whipped topping; stir with wire whisk until well blended.

Refrigerate at least 5 minutes. Garnish with fresh berries and mint leaves, if desired.

Variations:
Use your own whipped cream. Add fresh fruit like raspberries.

Banana Split Pudding

Ingredients:

1 small (3.4-ounce) box instant banana cream pudding
2 8-ounce containers frozen whipped topping
1 cup cold milk
20ounce can crushed pineapple, well drained
4 or 5 medium bananas, sliced and dipped in lemon
juice (reserve some for garnish)
5 or 6 sliced strawberries for garnish, optional
1 (9 ounce) box Nabisco’s Famous Chocolate Wafers

Place milk in a large mixing bowl. Add the pudding and beat 2 minutes or until thoroughly mixed. Add the whipped topping and beat until both mixtures are combined. Stir in the pineapple. Place in refrigerator for 10 minutes.

Spoon about 1 1/2 cups pudding into a glass 4-quart bowl. Top with 8 chocolate wafers, then bananas. Repeat layers ending with pudding. Spread whipped topping over pudding. Place chocolate wafers around the rim of the bowl. Add extra bananas and sliced strawberries as a garnish. Chill 4 hours until set.

B-man :wink: