AMARETTO BAKED CUSTARD
If you love Amaretto, you will love this baked custard!
Provided by Kim Novosel
Categories Puddings
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt.
- 2. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk & warm cream.
- 3. Cook, stirring constantly, for 7 to 10 minutes.
- 4. Add in Amaretto.
- 5. Let sit while you butter your ramekins.
- 6. Pour even amount into buttered ramekins. Set Ramekins into a water bath. (Broiler pan filled with 1 inch hot water)
- 7. Bake at 325 for 35 minutes or until set. Custard is set when center barely moves after touching ramekin.
- 8. Cool on a wire rack and chill. You can leave custard in the ramekin and serve or you can turn them out to serve. Shake some nutmeg on top before serving. =)
AMARETTO AND CREAM CHEESE CUSTARD
This custard's flavor and presentation are equally lovable! We used a 12oz can of evaporated milk and a 14oz can of condensed milk... turned out perfectly.
Provided by Ilean Maite Benvenuti
Categories Other Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat your oven 375F. Preprare a deep pan ( brownie or lasagna pan will work) with water for the (bain marie).Put a side.
- 2. Beat together all the ingredients (except the roasted almonds)until evenly mix. Put a side.
- 3. For the caramel place 1 cup of sugar on a sauce pan med heat. Until it start melting and change color. Pour the caramel on 6 individual ramekins cover all the bottom . Finally pour the custad mix. place the ramekins on the bain marie. Bake for 40 to 45 minutes until sets. Serve wth the crushed almond and whipped cream on top
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
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
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