Allison Dianas Orange Custard Recipes

Steps:

• Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F.
• In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
• Delicious!

Steps:

• Mix together cream and sugar in a bowl. Add eggs one at a time and mix completely each time. Add orange juice and zest. Pour in 4 coffee cups evenly. Bake at 350 degrees Fahrenheit for 20-30 minutes. Cool and enjoy. :).

Steps:

• Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
• In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.

Steps:

• Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
• Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
• Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

Steps:

• Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.
• Whisk together the dry ingredients in a large mixing bowl; set them aside.
• In a separate bowl, beat together the eggs and oil until frothy.
• Pour the wet ingredients into the dry ingredients and mix together to form a dough.
• Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
• Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
• Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
• If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
• Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.

Steps:

• Heat milk, over low heat, in a small saucepan on the back burner and keep warm until ready to use.
• In a bowl, whisk together egg yolks, sugar, and cornstarch; slowly whisk in a little of the hot milk to temper the eggs.
• Pour egg mixture into warm milk and stir constantly until thickened a bit (flan will thicken while it is chilling in the refrigerator).
• While the custard cools, peel oranges and divide them into sections: place into a serving bowl or mold; sprinkle oranges liberally with brown sugar (I stir and crush them a little to release some of the juice).
• Pour cooled custard over oranges; sprinkle with cinnamon.
• Chill, in the refrigerator at least 2 hours, loosen carefully from sides, invert onto a plate, and serve.