Stirred stove-top custard: variations
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Stirred stove-top custard: variations
  Stove top    Custard    Pudding  
Last updated 6/12/2012 1:25:01 AM. Recipe ID 58800. Report a problem with this recipe.
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      Title: Stirred stove-top custard: variations
 Categories: Pudding
      Yield: 6 Servings
 
MMMMM---------------------------ALMOND--------------------------------
      2 ts Almond extract
      1 c  Almond amaretti

MMMMM------------------------BUTTERSCOTCH-----------------------------
      6 tb Butter
  1 3/4 c  Lt brown sugar; firm packed

MMMMM-------------------------CHOCOLATE------------------------------
    1/2 c  Sugar
      8 oz Chocolate, semi- or bitter-
           -sweet; finely chopped

MMMMM---------------------------CITRUS--------------------------------
      1 tb Zest from tangerine, orange,
           -lemon or lime

MMMMM--------------------------COCONUT-------------------------------
  3 3/4 c  Coconut milk
           Toasted sweetened shredded
           -coconut; garnish

MMMMM---------------------------COFFEE--------------------------------
      1 tb Espresso powder

MMMMM---------------------FRESH FRUIT SWIRL--------------------------
      2 c  Fresh fruit

MMMMM-----------------------HIGH SPIRITED----------------------------
      2 ts Liqueur

MMMMM---------------------------MOCHA--------------------------------
    1/3 c  Dutch process unsweetened
           -cocoa powder
      1 c  Sugar
    1/4 c  Butter
      2 ts Espresso powder

MMMMM-------------------------PINEAPPLE------------------------------
      1 c  Canned crushed pineapple
 
  ALMOND: Omit the vanilla bean and substitute almond extract for the
  vanilla extract. Crumble enough Italian amaretti or other
  almond-flavored macaroons to equal 1 cup fine crumbs. Stir about 2/3
  cup of the crumbs into the pudding along with the almond extract.
  Sprinkle the remaining crumbs over the top of the pudding just before
  serving.
  
  BUTTERSCOTCH: Omit the vanilla bean. Increase the butter to 6 tb and
  substitute 1 3/4 cups firmly packed light brown sugar for the
  granulated sugar. After heating the milk and cream as directed, melt
  the butter in another heavy saucepan over low heat, add the brown
  sugar, and stir until the sugar and butter melt together, about 3
  minutes. Gradually stir or whisk in the warm cream mixture until
  smooth. In the top pan of a double boiler, stir together the
  cornstarch and salt; do not add granulated sugar. Continue as
  directed in the basic recipe, adding the brown sugar /milk mixture in
  place of the milk.
  
  CHOCOLATE: Reduce the sugar to 1/2 cup. Finely chop 6 to 8 ounces
  semisweet or bitter sweet chocolate and stir it into the pudding
  along with the butter until melted.
  
  CITRUS: Omit the vanilla bean. Add 1 tb finely grated or minced lemon,
  lime, orange, or tangerine zest to the milk and cream when heating.
  Strain the milk, if desired, before adding the sugar mixture. Garnish
  the pudding with candied peel of the same fruit.
  
  COCONUT: Substitute canned or freshly made coconut milk for all or
  part of the milk and cream. Sprinkle the top of the pudding with
  lightly toasted sweetened shredded coconut.
  
  COFFEE: Stir about 1 tb instant espresso powder into the warm
  milk-cream mixture.
  
  FRESH FRUIT SWIRL: Prepare the basic custard and chill. Puree about 2
  cups fresh berries or figs, sliced peaches or nectarines, poached
  pears, cooked apples, or stewed dried fruit until smooth. Swirl it
  through the cooled pudding.
  
  HIGH SPIRITED: Omit the vanilla bean and stir in Amaretto, Frangelico,
  Grand Marnier, Kahlua or other liqueur to taste instead of the vanilla
  extract.
  
  MOCHA: Increase the sugar to 1 cup. Add 1/3 cup unsweetened cocoa
  powder, preferably Dutch-process type, along with the sugar. Increase
  the butter to 1/4 cup. Stir about 2 ts instant instant espresso
  powder into the warm milk.
  
  PINEAPPLE: Stir 1 cup canned crushed pineapple into the warm custard.
  




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Recipe ID 58800 (Apr 03, 2005)

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