Recipes for "custard"

1. Place a rack in the middle of the oven. Preheat the oven to 425°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.

3. In a bowl, beat the cream cheese and sugar together until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Slowly stream in the heavy cream. Add the vanilla and salt, and beat until combined, about 30 seconds.

4. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour half the batter into the prepared pastry-lined pan. Swirl the jam into the batter. Stir the blueberries into the remaining batter, then gently pour into the pan. Fold the corners of the pastry over the cake batter.

5. Place the pan on a cookie sheet. Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool for 15 minutes, then unmold. Chill at least 2 hours to allow the center of the cake to fully set. Slice into wedges and serve at room temperature or chilled.

Preheat the oven to 300 degrees F (150 degrees C).

Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon.

Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.

Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.

To blind bake the crust (optional): Chill pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.

Preheat the oven to 400 degrees F (200 degrees C). Line pastry with parchment or a double layer of aluminum foil and a layer of pie weights or dried beans.

Bake in the preheated oven for about 15 minutes. Remove from the oven, carefully remove the foil and weights, and let cool to room temperature, about 20 minutes. The base of the crust will have turned a very light golden brown. Reduce the oven temperature to 350 degrees F (175 degrees C).

For custard: combine eggs, white sugar, and brown sugar in a bowl, and whisk vigorously until sugar is dissolved, about 2 minutes. Add flour, cornmeal, salt, vanilla, vinegar, milk, and butter, and whisk vigorously until you achieve a smooth, emulsified batter, about 2 minutes.

Arrange 12 peach slices on the bottom of the crust. Whisk batter again, and slowly ladle into the crust, being careful not to move the peach slices out of place.

Bake in the preheated oven at 350 degrees F (175 degrees C) until top is browned and a very sharp knife inserted near the center comes out clean, 50 to 60 minutes. The pie should not be liquid, but jiggle when the pie dish is moved back and forth.

Let cool completely before serving. For best results, chill in the refrigerator before serving.

Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.

Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.

Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

Preheat oven to 300 degrees F (150 degrees C).

To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.

To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.

Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.

Place in preheated oven and bake for 30 minutes.

To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.

Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Preheat oven to 425 degrees F (220 degrees C).

In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

Bake in preheated oven for 30 to 40 minutes or until set in center.

Preheat the oven to 350 degrees F (175 degrees C).

Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk.

Beat egg whites in a large glass or metal mixing bowl until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.

Bake in the preheated oven until filling is set, approximately 50 minutes. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Arrange squash on the prepared baking sheet.

Roast in the preheated oven until skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.

Reduce oven temperature to 375 degrees F (190 degrees C).

Place 2 cups squash flesh in a food processor and process until smooth. Add eggs, brown sugar, cream, butter, apple pie spice, and salt; process until smooth. Pour into pie crust.

Bake in the preheated oven until filling rises, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs for approximately 2 minutes in a medium mixing bowl. Gradually mix in sugar, milk, evaporated milk, melted butter, and vanilla until well combined, then pour into pastry shell.

Bake in the preheated oven until lightly browned on top, 45 to 60 minutes. Sprinkle with ground cinnamon. Serve warm or chilled.

Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.

In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.

Bake in the preheated oven until custard is set, about 35 minutes.

Mix sugar, flour, and cocoa powder together in a bowl until well combined.

Mix milk, egg yolks, and vanilla together in a separate large bowl. Add flour mixture and blend custard until smooth.

Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Combine egg whites, sugar, and vanilla for meringue in a small bowl. Beat with an electric mixer until peaks start to form. Spread meringue over custard.

Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let meringue burn.

Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Preheat the oven to 450 degrees F (230 degrees C).

Place rhubarb into pie crust. Combine 1 ¼ cups sugar, evaporated milk, egg yolks, flour, and ½ teaspoon salt in a bowl; pour over rhubarb. Place pie onto a baking sheet.

Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake 30 minutes more. Transfer pie to a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).

Beat egg whites in a separate bowl until frothy. Slowly add 6 tablespoons sugar, ½ teaspoon salt, and cream of tartar; beat until stiff peaks form. Spread over baked pie.

Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Preheat the oven to 400 degrees F (205 degrees C).

Place pie crust in a 9-inch pie plate; line with a double layer of aluminum foil and a layer of pie weights or dried beans.

Bake crust in the preheated oven until edges are golden, about 10 minutes. Carefully remove foil and weights; continue baking until crust sets, about 5 minutes more. Cool crust.

Reduce the oven temperature to 325 degrees F (165 degrees C); place a rack in the center position.

Combine rhubarb, 1 ⅓ cups sugar, butter, and food coloring in a large saucepan over medium heat; simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.

Whisk 6 tablespoons sugar, egg yolks, light cream, cornstarch, and salt together in a medium bowl until well combined; add to rhubarb mixture, stirring constantly. Simmer and stir until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.

Beat egg whites in a separate glass, metal, or ceramic bowl until foamy; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla; beat on low speed until incorporated.

Pour rhubarb mixture into pie crust; lightly pile meringue on top and spread to the edges to seal. Shape top of meringue into a nice pattern, with high points and edges that will brown when baked.

Bake on the center rack in the preheated oven until firm and delicately browned, 15 to 20 minutes. Cool in the refrigerator until custard is set, about 2 hours. Store in the refrigerator until serving time.

Preheat the oven to 425 degrees F (220 degrees C).

Combine 3 tablespoons flour and brown sugar in a small bowl; sprinkle into pie shell. Arrange peach halves, cut-sides up, in pie shell.

Whisk evaporated milk and egg together in a medium bowl until well combined; pour over peaches.

Combine white sugar, remaining 2 tablespoons flour, cinnamon, and nutmeg in a separate bowl; sprinkle over pie.

Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place pie crust in a 10-inch pie plate. Combine rhubarb, white sugar, milk, eggs, cornstarch, nutmeg, and salt in a large bowl until well mixed; pour into crust.

Beat flour, brown sugar, and margarine together in a medium bowl using an electric mixer until well combined; sprinkle over top of pie.

Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set and golden brown, about 40 minutes more.

Preheat the oven to 410 degrees F (210 degrees C). Place 1 pie crust in a 9-inch pie plate.

Beat eggs together in a large bowl; whisk in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture into bottom crust.

Roll out remaining pie crust into a 10-inch circle; cut into ½-inch strips with a sharp paring knife or pastry wheel. Moisten rim of pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven until center is set, about 50 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Place 1 pie crust in one 9-inch pie plate; add rhubarb. Beat sugar, cream, eggs, flour, and vanilla extract together in a bowl until well combined; pour over rhubarb.

Cut remaining 1 crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until golden, about 45 minutes more. Cool completely before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Spread blueberries over bottom of crust.

Combine ½ cup flour, white sugar, and salt in a bowl. Whisk sour cream and eggs together in a separate bowl; fold in flour mixture. Pour batter over blueberries.

Combine remaining ½ cup flour and brown sugar in a bowl; cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over pie.

Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a wire rack. Cool completely before serving.

Place a rack in the middle of the oven.

Roll crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.

Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.

Pour the filling into the crust. Smooth the top with a spatula.

Put the pie on a cookie sheet to protect your oven from spillovers. Fold aluminum foil in half and create a cover just around the edges of the pie crust, leaving the filling exposed.

Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is fully set, without a jiggle, and the crust is golden brown, about 45 minutes.

Let cool on a wire rack to room temperature, about 45 to 50 minutes.

Serve this pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Store leftovers covered and in the refrigerator for up to 3 days.

Arrange a rack in the middle of the oven. Lightly grease a 9-inch pie plate with butter.

Dust your countertop lightly with flour. Use a rolling pin to roll the dough to a 12-inch circle, about 1/8 to 1/4-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick, lightly dust the dough or the rolling pin with more flour.

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Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, use the rolling pin to roll up the dough, then unroll it into the pie dish. Gently press in the dough to line the lightly greased pie dish.

Roll and fold the overhang of dough to build up the edges, trimming any excess dough as you work around the pie dish. Use your fingers or a fork to crimp the edges of the pie dough. Transfer the crust to the freezer, unwrapped, to chill until the oven is preheated.

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Remove the chilled crust from the freezer. Line the inside of the crust with enough heavy-duty aluminum foil or parchment paper that it extends over the edges. These make convenient handles for easy removal later and protect the rim of the crust from over-browning. Fill with pie weights or dry beans about two-thirds full. This ensures the crust doesn’t puff up while baking.

If you need more tips and tricks for blind baking a pie crust, here is a good resource!

Mark Beahm / Simply Recipes

Bake the crust for 45 to 50 minutes or until lightly golden. Remove the foil and pie weights and let the crust cool slightly while preparing the filling.

Mark Beahm / Simply Recipes

Reduce the oven temperature to 325°F.

In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg.

Whisk in the eggs, followed by the melted butter, then the milk and vanilla extract. The filling will be quite liquid and pale yellow.

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

You can place the pie onto a sheet pan before adding the filling into the parbaked crust (this will ensure that there is no spillage in your oven.

Pour the filling into the parbaked crust. Carefully transfer the pie to the oven and bake, 50 to 55 minutes. The custard should be set at the edges, but still wobbly in the center. An instant-read thermometer inserted in the center of the pie should read 170°F to 175°F. The custard may appear too liquidy, but it will set further as it cools.

If the edges of the pie start to get too dark you can cover them with a pie shield or strips of aluminum foil.

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

Remove the pie from the oven and place it on a wire rack to cool to room temperature. When it’s completely cool, store the pie in the refrigerator until you’re ready to serve.

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Mark Beahm / Simply Recipes

Preheat the oven to 400 degrees F (200 degrees C).

Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.

Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.

Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.

Remove from the oven and allow to cool completely on wire rack before cutting.

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.

Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.

Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Preheat the oven to 400 degrees F (205 degrees C).

Bake pie crust in the preheated oven until partially baked, about 5 minutes. Set aside.

Adjust oven temperature to 325 degrees F (165 degrees C).

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.

Bake in the preheated oven until a knife inserted in the center comes out clean and custard is set, 45 to 55 minutes.

Preheat the oven to 400 degrees F (205 degrees C).

Mix together eggs, sugar, vanilla, and salt in a large bowl; stir well. Blend in scalded milk. Stir in 3 drops yellow food coloring for more color.

Brush the bottom and sides of pie crust with beaten egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg.

Bake in the preheated oven until a knife inserted near the center comes out clean, 30 to 35 minutes. Cool on a wire rack.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat together sugar, butter, and eggs in a large bowl with an electric mixer on low speed.

Blend in flour. Mix in milk, 1/2 cup at a time. Add 1 cup coconut flakes and vanilla; mix well.

Pour filling into unbaked pie crust. Sprinkle top with 1 tablespoon coconut flakes.

Bake in the preheated oven until filling is set and coconut is toasted, 40 to 50 minutes.

Preheat oven to 475 degrees F (245 degrees C.)

In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.

Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

Preheat the oven to 350 degrees F (175 degrees C.)

In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.

Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Preheat the oven to 325°F.

In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly).

Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie.

Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.

Serve immediately or chill until ready to serve.

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In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.

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Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.

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In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.

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As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.

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Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.

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Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.

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Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

Whisk the custard until smooth before serving.

Try serving this creamy homemade custard alongside a slice of pound cake, baked apples or apple crisp, fruit cobbler, or simply with fresh fruit like berries or banana slices.

Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface.

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Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

1. Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.

2. Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.

3. To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.

3. When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!

1. In a large pot, whisk together the egg yolks and honey. Add the cream and sea salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 5-8 minutes. Watch close, milk tends to boil over. Remove from the heat. Stir in the coffee and vanilla.

2. Remove 3/4 cup of the vanilla custard and set aside.

3. Add the chocolate to the remaining custard and stir until melted and smooth.

4. Divide the chocolate custard among six glasses. Freeze 1 hour and then evenly pour over the reserved vanilla custard. Freeze until set, about 2 hours. Keep in the fridge or freezer. If frozen, let sit at room temp for 10 minutes before serving. If kept in the fridge the vanilla custard will be runny.

In a medium, heat-proof mixing bowl, whisk together the egg yolks and sugar until smooth and pale, about 1 minute. You can place a damp tea towel under the bowl while whisking so it doesn’t slide around.

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Pour the milk and cream into a heavy-bottomed, medium saucepan. Split the vanilla bean lengthwise with a sharp paring knife and use the knife to scrape out the seeds. Add the seeds and the vanilla bean to the saucepan.

Bring the milk mixture to a simmer over medium-low heat. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

As soon as the milk and cream come to a simmer, take the pan off the heat. Remove the vanilla bean using a pair of tongs. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.

Simply Recipes / Mark Beahm

Pour the custard back into the saucepan and cook, over low heat, whisking constantly, until the custard begins to thicken, about 5 minutes. Do not boil. You can check the thickness by coating a wooden spoon with the custard. Drag your finger through the custard, and if it leaves a clean path, the custard is done.

Simply Recipes / Mark Beahm

Pour the crème anglaise through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.

Simply Recipes / Mark Beahm

Serve crème anglaise warm or cold, but it’s especially comforting when warmed and poured over a slice of pound cake or fruit pie.

Simply Recipes / Mark Beahm

Crème anglaise can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. To prevent a skin from forming, place a sheet of plastic wrap directly on the surface of the custard.

You can reheat custard in a glass or metal bowl set over a pan of gently simmering water for 5 minutes, or until warmed through, stirring occasionally.

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Preheat the oven to 350 degrees F (175 degrees C).

Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.

Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.

Bake until the centers are almost set, about 35 minutes.

Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.

Top with whipped cream and sprinkle with cinnamon just before serving.

Pour milk into a microwave-safe glass or ceramic bowl. Cook in the microwave on high until hot but not boiling, 2 to 4 minutes.

Combine sugar, flour, and salt in a second microwave-safe glass or ceramic bowl. Whisk in hot milk gradually until incorporated. Cook in the microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.

Whisk eggs in a medium bowl until pale and frothy. Whisk 1/3 cup milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture until smooth. Cook in the microwave on high until custard is thickened, about 2 minutes. Allow to cool slightly.

Stir vanilla into custard until incorporated. Cool completely in the refrigerator before using, about 30 minutes.

Gather all ingredients.

Whisk sugar, egg yolks, and salt together in a large bowl until mixture becomes fluffy and changes from dark golden to pale yellow.

Heat cream and milk in a heavy saucepan over medium heat, stirring occasionally to prevent sticking to the bottom. Cook until mixture just starts to simmer and little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from the heat.

Whisk a ladleful of hot cream mixture into egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add remaining cream mixture and whisk thoroughly. Whisk in vanilla, then let cool completely, 30 to 45 minutes. You can place the bowl in a larger bowl filled with ice water to cool it faster.

Pour cooled mixture into a pitcher, cover, and refrigerate until ice cold, 4 hours to overnight.

Pour cold custard mixture into an ice cream maker and process according to the manufacturer's instructions until it reaches the consistency of soft ice cream, about 20 minutes.

Quickly transfer to a plastic container and place a piece of plastic wrap over the surface of the custard. Cover the container and freeze until firm enough to scoop, at least 3 hours.

Serve and enjoy!

1. Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.

2. To make the cake. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and 1 tablespoon vanilla until combined. Add the flour, poppyseeds, baking soda, and salt, and beat to combine. Beat in the sour cream until just combined. Spread the batter over the bottom and 1 1/4 inch up sides of the prepared pan, creating a boat for the custard. Making sure batter on sides is 1/4 inch thick and you have an even layer of batter on the bottom (see above photos).

3. To make the custard. Whisk together the egg yolks and 2 tablespoons sugar in a medium bowl until combined.

4. Place the cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla. In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble. Whisk in the remaining cream. Pour 3/4 of custard into the center of the cake, reserving the remaining 1/3 cup.

5. In a bowl, combine the blueberries, sugar, and flour. Sprinkle 1 1/2 cups of berries over the custard. It's going to be jiggly. Bake for 25 minutes. Remove from the oven and gently pour over the remaining custard, then sprinkle on the remaining berries. Bake another 20 - 25 minutes until the sides of the cake are deep golden. The custard should be pretty jiggly in the center. If you want a looser custard, bake a total of 45-48 minutes.

6. Let cool, then release the cake from the mold. Refrigerate 1-2 hours or until ready to serve. The colder your cake is, the more set your custard will be. When ready to eat, generously dust the top of the cake with powdered sugar and enjoy!!

1. Line a baking sheet with parchment paper.

2. To make the crust. In a small bowl, combine the cracker crumbs, butter, and honey and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into a rough (8x12 inch) rectangle, about 1/4 inch thick. Transfer to the freezer to chill.

3. To make the custard. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the honey, milk, and sea salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 3-5 minutes. Watch closely, milk tends to boil over. Remove from the heat. Stir in the vanilla and butter. Let cool 10 minutes.

In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the honey, milk, and sea salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 3-5 minutes. Watch closely, milk tends to boil over. Remove from the heat. Stir in the vanilla and butter. Let cool 10 minutes.

4. Remove the crust from the freezer and spread the custard over top, going almost to the edge of the crust. Cover and transfer to the fridge to chill for 1-2 hours or up to 2 days.

4. Remove the crust from the freezer and spread the custard over top, going almost to the edge of the crust. Cover and transfer to the fridge to chill for 1-2 hours or up to 2 days.

5. Just before serving, arrange the fruit over the custard. Drizzle with honey and garnish with thyme. Slice and enjoy!

5. Just before serving, arrange the fruit over the custard. Drizzle with honey and garnish with thyme. Slice and enjoy!

Combine sugar, cornstarch, and salt in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar is melted, 3 to 5 minutes.

Whisk water and egg yolks together in a small bowl; pour into sugar the mixture, whisking until fully incorporated. Cook, stirring constantly, until the mixture thickens, 3 to 5 minutes.

Remove from the heat and stir in lemon juice and butter until incorporated. Cover with plastic wrap and let sit until completely cooled.

Gather all ingredients.

Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.

Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.

Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.

Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.

The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.

Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg.

Place cups in a baking pan and fill the pan with enough hot water to reach halfway up the sides of the custard cups.

Bake in the preheated oven until a knife inserted into the custard comes out clean and the custards are set, about 1 hour. Cool completely before serving.

Preheat the oven to 400 degrees F (200 degrees C).

Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

Bake in the preheated oven for 25 minutes.

While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.

Bake until the topping is golden brown, about 15 additional minutes.

Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.

Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Place milk in the top of a double boiler over simmering water. Stir occasionally until milk is heated through.

Beat eggs in a large bowl until light. Add sugar and mix well. Pour a small portion of hot milk into egg mixture, whisking constantly, until warmed and thinned. Pour mixture slowly back into hot milk, whisking constantly.

Cook and stir until custard is thick enough to coat the back of a spoon. An instant read thermometer inserted into custard should read 180 degrees F (82 degrees C). Remove from heat and stir in vanilla. Transfer custard to a container and chill completely in the refrigerator before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Spread rhubarb evenly in unbaked pie shell.

Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk; beat until smooth. Pour egg mixture over rhubarb layer.

Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil; bake 10 minutes more.

Preheat oven to 350 degrees F (175 degrees C).

Combine flour, 1 tablespoon sugar, and baking powder in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 2 tablespoons cream and 1 egg: press into the bottom of an ungreased 9-inch square pan. Place plums on top.

Bake in the preheated oven for 25 to 30 minutes.

Meanwhile, beat ½ cup cream, ½ cup sugar, 1 egg, and vanilla together in a separate bowl with an electric mixer until smooth and creamy: pour over plums. Bake in the oven until custard is set, 20 to 30 minutes more. Store in refrigerator.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.

Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.

Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.

To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined.  Beat in vanilla. Gradually stir in milk until fully incorporated.

Pour custard mixture over partially baked crust. Note that the crust will be full.

Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.

Cool completely before serving, about 1 hour.

Gather all ingredients.

Place milk, vanilla extract, and butter in a saucepan.

Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.

Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.

Set the 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.

Serve warm or transfer custard into a large bowl and cover.

Allow to cool before chilling. Enjoy!

Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.

Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.

Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.

Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.

Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.

Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.

Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.

Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.

Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.

Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.

Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.

Fill each cup 3/4 of the way with custard.

Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.

Cool tarts briefly and serve warm. Enjoy!

Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.

Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.