COFFEE CUSTARD
Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
- Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
- Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.
COFFEE CUSTARD CHARLOTTE
Make and share this Coffee Custard Charlotte recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Spray 10-inch-diameter, 3-inch-high, stainless steel bowl with nonstick spray. Line bowl with plastic wrap, allowing 3 inches of plastic to hang over sides.
- Stir 2 cups of boiling water and 2 tablespoons of coffee crystals in medium bowl until crystals dissolve. Refrigerate coffee until cold.
- Quickly dip each ladyfinger into cold coffee to moisten.
- Starting at bottom of prepared bowl, arrange moistened ladyfingers over bowl to line interior completely. Transfer ladyfinger-lined bowl to refrigerator.
- Stir remaining 1/4 cup of water and 1/4 cup of coffee crystals in large bowl until crystals dissolve. Set aside to cool slightly. Add milk and both pudding mixes to cooled coffee.
- Beat until well blended. Set aside for 10 minutes, or until pudding thickens.
- Gently fold whipped topping into thickened pudding.
- Spoon mixture into bowl, covering ladyfingers completely.
- Fold plastic overhang atop pudding to cover. Refrigerate charlotte 8 hours or overnight.
- To Unmold:
- Fold back plastic from atop charlotte.
- Invert large plate or serving platter atop charlotte in bowl. Holding plate and bowl together, invert charlotte onto plate.
- Remove bowl and carefully peel plastic wrap away from charlotte. Drizzle with chocolate syrup and serve.
Nutrition Facts : Calories 336.6, Fat 10.2, SaturatedFat 7, Cholesterol 128.5, Sodium 504.2, Carbohydrate 56.1, Fiber 0.3, Sugar 43.7, Protein 5.2
POTATO CHARLOTTE
I have a stack of printed out recipes from 1997 & 1998 - when I was first getting busy on the net. (and obviously before there were sites such as Zaar to store said recipes). So now I'm slowly sorting through them, checking for duplicates and posting what still looks interesting. My goal- no more stacks! This came from ????? on 12/17/97. It sounds as if it could probably benefit from some added spices or herbs (even cheese) but I still like the technique.
Provided by SusieQusie
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water water for 25 minutes, or until tender. Drain and mash with 2 tablespoons butter, 2 tablespoons oil, milk, salt & pepper.
- Preheat oven to 400ºF.
- Generously butter 4 large muffin cups (or ramekins) with remaining 4 tablespoons butter.
- Stand fries vertically and firmly pack to line the sides of each muffin cup. Trim tops to even lengths. (Freeze remainder for another meal.).
- Drizzle fries with remaining olive oil.
- Spoon mashed potatoes into center of each muffin cup.
- Bake for 35 minutes. Invert onto serving plates. Garnish with chives.
Nutrition Facts : Calories 789.1, Fat 42.6, SaturatedFat 15.8, Cholesterol 50.1, Sodium 1484.6, Carbohydrate 95, Fiber 9, Sugar 2.1, Protein 10.6
FLAN DE CAFE (COFFEE CARAMEL CUSTARD)
Provided by Joan Acocella
Categories dessert
Time 2h
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
- When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
- Preheat the oven to 325 degrees.
- Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
- In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 37 grams, TransFat 0 grams
COFFEE CUSTARDS
A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
- Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
- Remove from heat and stir in chocolate until it is melted.
- Preheat oven to 300 degrees F.
- Scald the milk.
- In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
- Whisk in the scalded milk in a stream.
- Add the espresso powder, vanilla and a pinch of salt.
- Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
- Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
- Cover pan tightly with foil.
- Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
- Let them cool completely, uncovered.
- Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
- Garnish each custard with a rosette of whipped cream.
Nutrition Facts : Calories 190.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 196.1, Sodium 59.7, Carbohydrate 22.2, Fiber 0.4, Sugar 16.9, Protein 6.4
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