CUSTARD CUPS
Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 165mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
BRUSHED CROSTINI
Provided by Kardea Brown
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the baguette slices on the prepared baking sheet. Mix the oil, parsley and garlic together in a bowl. Brush the garlic oil on both sides of the baguette. Bake until golden brown and crispy, 15 to 20 minutes.
CRAWFISH BISQUE
This is my Aunt TC's favorite soup, so you know I had to make it for her when I treated her and my mom to a day of pampering. I don't like to waste anything, so I use the crawfish shells to make a rich, flavorful broth for the base of the bisque. After one taste you'll realize it's worth the extra effort!
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 to 6 servings (about 6 3/4 cups)
Number Of Ingredients 20
Steps:
- For the crawfish stock: Remove the meat from the crawfish tails and set aside. Place the shells and heads in a large stockpot. Add water to cover. Add the carrot, celery, onion, bay leaves, and thyme sprigs, and bring to a boil over high heat. Reduce the heat to low, and simmer for 30 minutes. Strain, reserving the stock.
- For the bisque: Melt the butter in the oil in a Dutch oven over medium heat. Add the bell pepper, celery, onion, tomato, and Cajun seasoning and cook until softened, about 5 minutes. Stir in the flour and tomato paste and cook until bubbly and beginning to brown, about 2 minutes. Stir in the crawfish stock and sherry and cook until it evaporates, about 1 minute. Stir in the cream and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the soup begins to thicken.
- Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender and puree in batches. (Be sure to remove the lid cap to allow steam to escape.) Stir in the reserved crawfish meat and cook until heat through, 5 to 10 minutes.
- Divide the bisque between serving bowls and garnish with parsley, if desired.
STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS
The best part of this salad is the edible bowl it's served in. Parmesan cheese becomes crispy after it's baked and an upside-down muffin pan is the perfect pan for creating the edible cups. If you don't plan to serve the salad right away, leave the salad undressed and the cups unfilled so they don't become soggy.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
FUN IN THE SUN COCKTAIL
Growing up, I loved those juice pouches with the straws that you could poke right into the pouch. You know the ones. Well, I thought it would be fun to make a grown-up version of those. I found drink pouches online and like to fill them up with a boozy cherry limeade. I guarantee they'll be a hit at your next get together.
Provided by Kardea Brown
Categories beverage
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Stir together the vodka, limeade concentrate and 4 cups water in a large pitcher. Pour about 3/4 cup into the bottom of each of 8 clear pouches. Top with 1 tablespoon grenadine and lime slices and cherries. Seal the pouch and chill until ready to serve.
EGGNOG CUSTARD CUPS
Steps:
- Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
- Heat the milk in a small pot over medium heat until warm but not hot.
- Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
- Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.
NO-BAKE RASPBERRY PRETZEL CUPS
I made a strawberry pretzel pie, and the piece I promised my mom accidentally got eaten by a certain someone. Oops! So, when she came over, I decided to do a similar deconstructed version-a parfait-type dessert-with raspberries instead of strawberries. It's so easy to whip up!
Provided by Kardea Brown
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
- Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
- Stir together the chopped raspberries and granulated sugar in a medium bowl.
- Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
BAKED CUSTARD CUPS
Make and share this Baked Custard Cups recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients, stir until blended.
- Slowly add scalded milk, stirring constantly.
- Pour into 4 (6 oz) custard cups.
- Set cups in 9x9 inch baking pan.
- Pour 1 inch hot water into pan.
- Bake at 350* for 35 minutes, or until knife comes out clean.
- Remove from pan, cool.
- Chill.
Nutrition Facts : Calories 122.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 10.9, Sugar 6.6, Protein 6.2
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