BRULEED SAFFRON CUSTARDS
Martha transforms haleeb bil zaafaran, an Emirati milk-and-saffron drink typically served at breakfast, into creamy custards with crackly burnt sugar crusts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Bring a kettle or pot of water to a boil. Place six 1/2-cup baking dishes in a large baking or roasting pan.
- In a medium saucepan, combine milk, cream, saffron, and cardamom. Heat over medium just until mixture begins to bubble around the edge of the pot, 7 to 8 minutes. Remove from heat and let steep at least 20 minutes.
- Whisk together egg yolks with 1/3 cup sugar and salt in a large bowl. While whisking constantly, add a small ladle of hot milk mixture to the yolks. Repeat process until all of the milk mixture has been incorporated. Strain mixture through a fine sieve into a large liquid measuring cup.
- Divide custard evenly among baking dishes. Place pan in oven and add enough boiling water to pan to reach halfway up the sides of the dishes. Cover baking pan with parchment-lined foil and bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
- Using tongs, carefully remove custards from hot water bath to a wire rack and let cool for 30 minutes. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
- Sprinkle each custard with 1/2 tablespoon sugar. Working with one at a time, hold a handheld kitchen 1 to 2 inches above surface and move flame in a circular motion until sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
CAULIFLOWER CUSTARD
A savory custard vegetable side dish that is different and delicious. The result is a creamed-custard cauliflower sensation that even the pickiest children enjoy!
Provided by Julie Taylor
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter a 1 1/2-quart casserole dish.
- Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
- Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
- Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
- Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.2 g, Cholesterol 111.5 mg, Fat 8.7 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 4.7 g, Sodium 711 mg, Sugar 6.3 g
VEGETABLE CUSTARDS
These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.
Provided by TishT
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
- In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
- Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
- Let the custard cool for 5 minutes before serving it.
Nutrition Facts : Calories 171, Fat 12, SaturatedFat 6, Cholesterol 94.1, Sodium 654.8, Carbohydrate 6.3, Fiber 0.1, Sugar 0.4, Protein 9.5
ITALIAN VEGETABLE CUSTARD
Make and share this Italian Vegetable Custard recipe from Food.com.
Provided by yooper
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- In a medium bowl, beat together eggs and the flour until smooth.
- Stir in squash, zucchini and 1/4 cup of the olives.
- Spread in a greased 8x8x2-inch baking dish or pan.
- Bake just until set, about 10 minutes.
- Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
- Sprinkle over baked squash mixture.
- Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
- Continue to bake until cheese is melted, about 4 minutes longer.
Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
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