Brandied Fruit Custard Recipes

Steps:

• In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons sugar, vanilla bean pod and pulp.
• In a bowl, whisk egg yolks with remaining sugar. When cream heats to just below a simmer, drizzle half of it into egg yolk mixture, whisking constantly. Add yolk mixture back into saucepan, whisking constantly.
• Cook sauce over low heat, stirring with a wooden spoon, until it is thick enough to coat back of spoon, about 5 minutes. Strain mixture into a bowl and stir in brandy. Serve warm or cold over baked apples, garnished with nutmeg.

Steps:

• Preheat the oven to 450 degrees.
• For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
• For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
• For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
• For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
• For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

Steps:

• 22 graham crackers, rolled fine 1/3 c. sugar 1/4 c. butter 3 eggs, well beaten 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1/3 c. white sugar the fruit from the Brandied fruit starter or 1 qt. fresh blueberries ( 1 can pie filling [blueberry, cherry or peach] or try 1 qt. fresh strawberries) Whipping cream (for serving) FOR CANNED PIE FILLINGS: 1 tbsp. lemon juice (only) FOR BRANDIED FRUIT or FRESH BERRIES: 2 tbsp. cornstarch 1 c. water 1 tbsp. lemon juice 1/2 c. sugar Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan. Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool. If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 hours before serving cold with sweetened whipped cream.
• FOR CANNED PIE FILLINGS: 1 tbsp. lemon juice (only) FOR BRANDIED FRUIT or FRESH BERRIES: 2 tbsp. cornstarch 1 c. water 1 tbsp. lemon juice 1/2 c. sugar For fresh berry filling, sort out 2 cups or less of poorest looking or least ripe berries, stem or clean them and crush with potato masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream. Serves 12 to 15.

Steps:

• TO START: Combine all ingredients in a clean, large glass jar.
• Stir gently with wooden spoon.
• Cover and let stand at room temperature for three weeks, stirring at least twice a week.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• Do not add fruit more often than once every two weeks.
• Do not delay adding fruit for more than one or two days past schedule.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
• Do this just before you would do a normal feeding.
• Feed each portion.
• Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

Steps:

• In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
• Add ¼ of the hot milk mixture to the beaten eggs and blend well.
• Add the egg mixture to the remaining hot milk mixture in the saucepan and add stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
• For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.

Steps:

• Preheat oven to 350 degrees
• Mix one-half cup of sugar with the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color. Pour the caramel into the bottom of a four- to five-cup baking dish, tilting the dish so the caramel coats the bottom evenly.
• Beat the eggs and egg yolks together. Beat in the remaining onehalf-cup sugar, the nutmeg and cardamom. Stir in three tablespoons of the brandy, the milk and cream. Pour the mixture into the baking dish, place in the oven and bake 20 minutes.
• While the custard is baking, mix the remaining tablespoon of brandy with the raisins. After the custard has baked for 20 to 25 minutes, scatter the brandied raisins over the top of the custard. They will sink in.
• Continue baking the custard 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
• Allow the custard to cool to room temperature, then refrigerate at least six hours or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

Steps:

• Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
• Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
• Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.