Vanilla Orange Custard Recipes

Steps:

• In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

Steps:

• Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
• Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
• Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

Steps:

• 1. Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
• 2. Freeze the custard in an ice cream maker according to the manufacturer's directions.

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Steps:

• For Custard
• Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
• Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
• For Caramel
• Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
• Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
• Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
• Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.

Steps:

• In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
• Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
• In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
• In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
• In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
• A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
• Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
• Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
• In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
• Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
• Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

Steps:

• Beat eggs in a small bowl and set aside.
• Heat half and half in a heavy sauce pan.
• Add sugar and corn syrup.
• Slice open vanilla bean and add to pot. Of using vanilla extract, add vanilla at the same time as heavy cream.
• When almost simmering, slowly add a half cup of hot milk to eggs, whisking quickly.
• Add tempered eggs to pot and whisk quickly.
• Cook on low for 3 minutes. Remove from heat.
• Pour through fine mesh strainer to remove any cooked egg particles, and vanilla bean.
• Cool before adding heavy cream and vanilla extract, if using.
• Divide into 2 bowls. Add orange juice concentrate and orange flavoring to one bowl. Stir and taste. Add more, if necessary, until taste is to your liking.
• Chill in refrigerator four hours or overnight, before freezing in your ice cream maker. Freeze plain vanilla first. Remove to container and place in your freezer. Freeze orange mixture. Swirl into vanilla, or Freeze in separate container.

Steps:

• Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
• Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.

Steps:

• Preheat oven to 300° F. Place six 4-oz. ramekins in a deep baking pan, large enough to hold them with space in between each ramekin.
• in a heavy pot, bring milk to a simmer on medium-low heat and then remove from heat.
• Mix the eggs, yolks, sugar, salt, and vanilla extract in a mixing bowl.
• Add a little bit of the milk to the eggs and whisk to warm the eggs up and then add everything back to the pot and whisk to combine. Add the orange zest and let steep for 5 minutes.
• Divide the mixture evenly among the six ramekins. Place the pan on a rack in the middle of the oven. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• Bake 30-35 minutes, or until custards are just set. Remove pan from oven and let custards cool in water bath for about 2 hours.
• Serve at room temperature or chill first. Good with a dollop of sweetened whipped cream.