custard tart fruit

When presented with a dessert menu, my crew will, 90 percent of the time, choose the custard-based dessert. For us it is the sweet definition of comfort food. From creme brulee to custard tarts, from floating islands to Greek custard pie, to us custard means a delicious treat - especially for cozy winter nights. Try these delicious custard recipes.

Custard defined
The term "custard" applies to a range of egg and milk or cream preparations that are thickened gently with heat. Depending on proportions, custards can be thin and pourable or thick and firm for filling as well as spreading. The filling for eclairs is a custard, as is the dessert sauce known as creme anglaise. Puddings, while not exactly custards, are sometimes similar in texture - and we all know how comforting and enjoyable a good pudding can be.

How to cook a custard
Preparing a custard takes a little bit of technique. The egg and milk or cream mixture needs to be heated enough to cook the ingredients, but not curdle them. I didn't understand this the first time I attempted a custard, and I ended up with quite the mess. I've since learned that when I am working on a custard, it's not a time for kitchen multitasking - it deserves my whole attention, if only for a short time.

Custard is delightful in its many variations
Admittedly, custards aren't always the healthiest of desserts, particularly if the recipe calls for heavy cream. I just try to focus on the dairy and protein content to justify consumption. As for the flavor, you can flavor custard in many different ways - extracts, liqueurs, or citrus zest just to name a few - for some really superlative custard experiences.

Custard recipes

Custard Tarts
Serves 6

These simple rich tarts are delicious with fresh or frozen berries spooned over the top.

Ingredients:
Cooking spray
1 sheet of puff pastry, thawed
4 large egg yolks
1 cup light cream
1/2 cup sugar
1 tablespoon cornstarch
Grated zest of 1/2 a lemon, or a whole tangerine
Pinch of salt

Directions:
1. Preheat the oven to 500 degrees F. Spray six cups of a muffin tin with cooking spray.

2. Roll the puff pastry into a log and cut it into six evenly-sized rounds. Press each round flat, then press each into a sprayed muffin cup so that the pastry goes up the sides.

3. Whisk the yolks, cream, sugar, cornstarch and zest in a heavy saucepan over medium high heat. Whisk constantly while you heat the custard and it becomes quite thick. This should take 5 to 7 minutes, and it should be thick like a pastry cream.

4. Divide the custard evenly among the six prepared pastry cups. Bake about 15 minutes or until the tops are lightly browned. Cool a while before unmolding, then finish cooling before serving.

Floating Islands
Serves 4

The kids love this dessert as much for the idea of it as for the flavor.

Ingredients:
3 eggs, separated
1/2 cup sugar, divided
2 cups milk
Pinch of salt
2 teaspoons pure vanilla extract

Directions:
1. Whip the egg whites until stiff, then beat in 1/4 cup sugar.

2. Bring the milk to just under a simmer but do not let it boil. Drop teaspoonfuls of the meringue into the very hot milk. Poach the meringues for about 4 minutes, turning once. Lift them out carefully with a slotted spoon and allow them to cool on a towel.

3. Turn the heat under the milk to medium low. Whisk in the egg yolks, sugar, salt and vanilla. Stir constantly until the custard thickens.

4. When thick but still pourable, remove from the heat and let cool.

5. To assemble and serve, divide the custard among bowls. Place the poached meringues on top of the custard, floating them like..islands!

Greek Custard Pie
Serves 12+

For the custard:
6 eggs
1 cup sugar
1-1/2 cups Cream of Wheat
8 cups milk
Finely grated zest of one large orange
1 teaspoon pure vanilla extract
4 tablespoons butter

To assemble:
20 sheets phyllo dough
1/2 cup butter, melted

For the syrup:
2 cups sugar
1 cup water
3 tablespoons brandy

Directions:
1. Preheat the oven to 350 degrees F.

2. To make the custard, in a medium saucepan, beat together the eggs and sugar. Whisk in the Cream of Wheat, milk, zest and vanilla and turn the heat to medium low. Cook, stirring constantly, until the mixture begins to thicken. Remove from the hear and stir in butter. Set aside.

3. Butter a large baking dish. Lay 10 sheets of phyllo in the baking dish, brushing between each sheet with melted butter. Pour the custard into the dish, and repeat the process with the phyllo and the melted butter, laying 10 sheets on top. Bake 45 minutes to an hour. The top will be golden.

4. While the pie is in the last stages of baking, make the syrup. Boil the sugar, water and brandy until for 5 to 10 minutes. It will be somewhat thickened. When the pie comes out of the oven, while it is still hot, pour the syrup evenly over the top. Cool completely and serve.

Custard recipes
By Jen Klein on Dec 27, 2008
source:
sheknows.com