Fluffy Vanilla Custard With Cranberry Kisel Recipes

Steps:

• For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F.
• Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges.
• For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top.
• Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely.
• For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled.

Steps:

• In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
• Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
• Whip the cream with the sugar and serve on the custard and mash.

Steps:

• Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; add marshmallows and sugar. Cover and refrigerate for 4 hours or overnight. , Just before serving, stir in the apples, grapes, nuts and salt. Fold in whipped cream.

Steps:

• Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
• Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
• Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
• Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
• Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Steps:

• Rinse cranberries and put to boil in water.
• When all the berries have burst, strain and force through a sieve.
• Retain the liquid and pulp; discard the skins.
• Reheat the juice while mixing in the sugar to taste.
• Mix the potato starch with cold water and slowly stir into the juice until thickened. It should be the consistency of thick syrup.
• Pour the hot kissel in to a serving dish and sprinkle the top with sugar to avoid forming a skin on top.
• Cover and cool.
• Serve topped with whipped cream.