ALMOND RICOTTA CUSTARD
Make and share this Almond Ricotta Custard recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Press moisture out of ricotta cheese.
- Scald milk and pour over beaten eggs.
- Pour out the mixture into a blender or food processor and add the rest of the ingredients.
- Beat.
- Pour into shallow buttered dish.
- Dust with cinnamon or nutmeg.
- Sprinkle thin sliced alomnds on top.
- Set casserole dish inside larger pan partially filled with hot water.
- Cook 45 minutes at 350 degrees.
- To test if done, insert knife near edge of dish.
- If knife comes out clean, the custard will be done when cool.
- Let cool before serving.
- Top with chocolate curls if desired.
Nutrition Facts : Calories 406.5, Fat 17.6, SaturatedFat 9.2, Cholesterol 208.3, Sodium 178, Carbohydrate 46.8, Fiber 0.3, Sugar 38.2, Protein 16.4
ALMOND CUSTARD
A simple dessert custard. Serve with some fresh fruit or canned. Can be made suitable for a gluten-free diet by ensuring the cornflour/cornstarch used is gluten-free. Ready in less than 10 minutes and can be served warm or cold as desired
Provided by Jubes
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cornstarch with a little of the milk. Add the remaining milk.
- Add the egg and cream, whisk well.
- Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
- Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
- Stir in the ground almonds, vanilla and sugar.
- Serve warm or cold as desired.
ROSEMARY-HONEY ALMOND TART
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Provided by Yewande Komolafe
Categories pies and tarts, dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
- While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
- Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
- Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
- Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.
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