CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
EASY CARAMEL CUSTARD
A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'
Provided by Cooking with a cat
Categories Desserts Custards and Pudding Recipes
Time 2h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
- Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
- Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g
ADULTS-ONLY AMARETTI CRUNCH DESSERT
This dessert recipe includes Amaretto liqueur, so it's meant for adults only. Serving it in a shooter glass makes for a restaurant-like presentation
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
- Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
- Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 30.5 g, Cholesterol 101 mg, Fat 34.2 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 18.5 g, Sodium 44.1 mg, Sugar 25.2 g
AMARETTI CARAMEL CUSTARD
Number Of Ingredients 11
Steps:
- 1 Prepare the caramel: In a small heavy saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. When the mixture begins to boil, stop stirring and cook until the syrup starts to brown around the edges. Then gently swirl the pan over the heat until the syrup is an even golden brown, about 2 minutes more. Protecting your hand with an oven mitt, immediately pour the caramel into an 8- or 9-inch layer cake pan. Tilt the pan to coat the bottom and part of the sides with the caramel. 2 Place a rack in the center of the oven. Preheat the oven to 325°F. Place a roasting pan large enough to hold the cake pan in the center of the oven. 3 Prepare the custard: In a large heavy saucepan, heat the milk over low heat until small bubbles form around the edge. 4 Meanwhile, in a large bowl, whisk the eggs with the sugar just until blended. Stir in the cocoa, cookie crumbs, rum, and vanilla. Gradually stir in the hot milk. 5 Pour the custard mixture through a fine-mesh strainer into the prepared pan. Place the pan in the center of the roasting pan. Carefully pour very hot water into the roasting pan to a depth of 1 inch. 6 Bake 1 hour and 10 minutes or until the top is set, but the center is still slightly jiggly. (Protecting your hand with an oven mitt, shake the pan gently.) Have a wire cooling rack ready. Transfer the pan to the rack to cool for 15 minutes. Cover and refrigerate 3 hours up to overnight. 7 To unmold, run a small knife around the inside edge of the pan. Invert the custard onto a serving plate. Cut into slices to serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
REALLY EASY APRICOT & AMARETTI CREAM
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Snack, Treat
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
- Whisk the mascarpone and custard together until completely blended.
- Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
CHOCOLATE-AMARETTI CUSTARD WITH FRESH FRUIT
(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Stir 1/2 cup sugar and 1/2 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Carefully pour caramel into 5-cup ring mold. Using pastry brush, quickly brush caramel up sides of mold. Cool.
- Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Whisk in remaining 2 cups milk, 2/3 cup sugar, rum, egg yolks and eggs. Stir in amaretti cookies. Pour custard into caramel-lined mold.
- Place mold in large roasting pan. Add enough warm water to roasting pan to come halfway up sides of mold. Cover pan and ring mold with foil and bake 20 minutes. Remove foil and bake until crust forms on top of custard and center 1 inch still moves when mold is gently shaken, about 35 minutes (do not overbake or custard will curdle). Transfer mold to rack and cool completely. Cover and chill overnight.
- Using small sharp knife, cut oranges between membranes to release segments. Run knife around sides of mold. Place plate atop mold. Invert custard onto plate, shaking gently to loosen and letting caramel run over custard. Remove mold. Arrange fruit in center of custard.
AMARETTO CUSTARD
Asking for different custard recipes, which my dad just loves, I was given this recipe. I have not tried it, but it looks really good!
Provided by michEgan
Categories Dessert
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Warm Half& Half.
- Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
- Mix the Half& Half with egg yolk mixture.
- Pour mixture through a sieve.
- Pour mixture into well-buttered and sugared ceramic molds.
- Bake at 350 degrees in water bath for about 45 minutes or until set.
- Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
- Yield: four servings.
Nutrition Facts : Calories 1324.6, Fat 85, SaturatedFat 41, Cholesterol 997.9, Sodium 382.6, Carbohydrate 114.8, Fiber 2.2, Sugar 88.3, Protein 29.6
More about "amaretti caramel custard recipes"
CHOCOLATE-CARAMEL CUSTARD | WILLIAMS SONOMA
From williams-sonoma.com
Servings 8Total Time 1 hr 25 mins
BUNET (CHOCOLATE CRèME CARAMEL WITH AMARETTI)
From foodandwine.com
Cuisine ItalianCategory DessertServings 10Total Time 2 hrs 45 mins
FLAN RECIPE {THE BEST!} - COOKING CLASSY
From cookingclassy.com
AMARETTI | ITALIAN FOOD FOREVER
From italianfoodforever.com
THE BEST CREME CARAMEL CUSTARD | LOVEFOODIES
From lovefoodies.com
ITALIAN CHOCOLATE CUSTARD WITH AMARETTI (BONET ALLA …
From 177milkstreet.com
ITALIAN CHOCOLATE CUSTARD (BONET ALLA PIEMONTESE)
From foodandjourneys.net
AMARETTI CUSTARD RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 12Estimated Reading Time 1 minCategory Cakes And DessertsTotal Time 1 hr 20 mins
ADAM HANDLING'S CORONATION STRAWBERRY AND GINGER TRIFLE
From bbc.com
ADAM LIAW’S CREME CARAMEL RECIPE | HOW TO MAKE CUSTARD AND …
From smh.com.au
BURNT-CARAMEL CUSTARDS RECIPE | BON APPéTIT
From bonappetit.com
TART, AN ALTERNATIVE RECIPE WITH CUSTARD AND AMARETTI - LA CUCINA …
From lacucinaitaliana.com
10 BEST AMARETTI TRIFLE RECIPES | YUMMLY
From yummly.com
CRèME FRAîCHE CRèME CARAMELS RECIPE - MAURA KILPATRICK
From foodandwine.com
CARAMEL-STUFFED AMARETTI COOKIES | KITCHN
From thekitchn.com
AMARETTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ITALIAN RECIPES: AMARETTI CARAMEL CUSTARD
From recipes.foodglad.com
You'll also love