Indulge in a delightful culinary journey with our diverse collection of custard dessert recipes. From the classic Crème Brûlée with its caramelized sugar top to the velvety smooth Panna Cotta, these recipes promise a symphony of flavors and textures. Dive into the creamy goodness of the rich and decadent Chocolate Custard or whip up a refreshing Lemon Custard Tart for a tangy treat. Experience the nostalgic charm of a creamy Rice Pudding or embrace the exotic flavors of the Thai Custard with its coconut milk base. Each recipe is carefully crafted to ensure a perfect balance of sweetness, texture, and visual appeal. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
DESSERT PANCAKES WITH CUSTARD AND BERRIES
Provided by José Andrés
Categories Milk/Cream Berry Egg Dessert Pernod Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For custard:
- Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
- Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For pancakes:
- Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
- Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.
- Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.
PEACH CUSTARD DESSERT
This is one of my mom and dad's favorite dessert and now it's my daughter's favorite also. In fact there are too many "favorite" desserts going around here at my house!
Provided by Jo Anne Sugimoto
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375 degrees. Prep 9 inch square pan by using non-stick spray.
- 2. Combine baking mix, milk, sugar, and butter. Spread in pan.
- 3. Arrange peach slices on the top.
- 4. Mix 1/4 cup of sugar and the cinnamon, sprinkle over the peach slices.
- 5. Mix the sour cream and the egg, drizzle over the top.
- 6. Bake for 35 to 40 minutes, do a toothpick test, if it comes out clean, it's done.
- 7. Remove from oven onto a wire rack to cool slightly.
- 8. Serve warm with a dollop of sweetened whipped cream.
RHUBARB CUSTARD DESSERT
This is a very good recipe to use some of your rhubarb. I bought some at the market and decidedd to make a custard dessert tart. This was inspired by my desire for rhubarb. While visiting my cousin in Michigan I saw her rhubarb patch and asked for a root to grow at home; that was 6 days ago- she dug up a piece and I carefully...
Provided by Pat Duran
Categories Fruit Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400^. Spray a 9 inch square glass dish or pie dish. Set aside. --- Put rhubarb and water and 2/3 cup sugar in a saucepan; cook for about 10 minutes only, so it is still al-dente. Drain liquid into a measuring cup and reserve liquid.(there shouldn't be very much)
- 2. Spread rhubarb evenly in bottom of prepared dish. Set aside.
- 3. In a blender, combine the milk, eggs, remaining sugar, reserved liquid ,Bisquick, salt and vanilla and blend until combined, about 30 seconds. Add melted butter and blend again.
- 4. Pour custard mixture over rhubarb and bake for 35-40 minutes until custard is set in center and lightly browned on top. Remove from oven and sprinkle top with 2 teaspoons of sugar.
- 5. Once it is out of the oven and cool, the custard will deflate. Top with ice cream or whipped cream , if desired. --- Note:This side photo is of raspberry custard in pie plate- I made both these using fresh berries not cooked.(this photo from hoteatsandcoolreads.) Other fresh fruit may be used and it does not need to be cooked first. such as raspberry, strawberry, only if the fruit is tart and of a hard nature.
SWEETHEART CUSTARD DESSERT
Your special valentine will think you bought this gorgeous confection at a bakery! Kathy Zielicke of Fond du Lac, Wisconsin says, "This recipe may look difficult, but it really isn't, considering that you start with premade pie crust. I'm a hairdresser with an at-home salon...and I enjoy trying out my dessert creations on customers."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Roll out each pastry between waxed paper into a 12-in. circle. Using an 11-in.-wide heart-shaped pattern, cut each pastry into a heart shape. Place on greased and floured baking sheets; prick with a fork. Bake at 450° for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners' sugar., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter. Cover; refrigerate until cool., In a bowl, beat the cream and confectioners' sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream., Place one pastry on a serving plate; spread with half of the custard. Arrange half of the berries over custard. Top with remaining custard. Arrange remaining berries over filling. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top. Refrigerate until serving.
Nutrition Facts :
PEACHY CUSTARD DESSERT
Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
- Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 115 mg
TROPICAL MACADAMIA CUSTARD DESSERT
"My husband's co-workers always love my desserts," says Brenda Melancon in Baton Rouge, Louisiana, "especially the cookies and bars. So when I decided to enter this contest, I used them as my 'guinea pigs.' They nominated these bars for their unique flavor...and all asked for the recipe! Believe it or not, most of them are men."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into a greased 9-in. square baking pan. Bake at 350° for 10 minutes or until set. Let stand for 2 minutes., Meanwhile, in a bowl, combine the eggs, pineapple, milk, dried fruit, brown sugar, flour and extract. Pour over crust. Crumble the remaining dough over filling. , Bake for 30-35 minutes or until top is golden brown. Cool on a wire rack. Cut into squares; garnish with whipped topping and cherries. Refrigerate leftovers.
Nutrition Facts : Calories 356 calories, Fat 12g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 196mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your custard dessert.
- Cook the custard slowly and gently. Do not bring it to a boil, as this will cause the custard to curdle.
- Stir the custard constantly while it is cooking. This will help to prevent it from scorching.
- Strain the custard before serving. This will remove any lumps.
- Serve the custard chilled. This will help to set it and make it more delicious.
Conclusion:
Custard desserts are a classic and delicious treat that can be enjoyed by people of all ages. With a little planning and effort, you can make a custard dessert that will impress your friends and family. So next time you are looking for a special dessert to make, give one of these custard dessert recipes a try. You won't be disappointed!
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