Embark on a culinary adventure with our delectable Potatoes with Custard Royale! This extraordinary dish combines the comforting flavors of roasted potatoes with the luxuriousness of a velvety custard, creating an unforgettable dining experience.
In this article, we present three enticing recipes that showcase the versatility of this classic combination:
1. **Classic Potatoes with Custard Royale:** Experience the timeless elegance of this traditional recipe. Perfectly roasted potatoes are enveloped in a creamy custard, creating a harmonious balance of textures and flavors.
2. **Roasted Garlic and Herb Potatoes with Custard Royale:** Elevate your palate with this aromatic variation. Roasted potatoes are infused with the savory flavors of garlic and herbs, adding a depth of flavor to the creamy custard.
3. **Cheesy Potatoes with Custard Royale:** Indulge in a cheesy delight! This recipe incorporates a generous amount of cheese into the custard, resulting in a rich and satisfying dish that will leave you craving more.
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
BLUE POTATO CUSTARD WITH WHITE CAKE
Provided by Food Network
Categories dessert
Time 1h36m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Peel and cut the potatoes into medium sized cubes, and boil until fork tender. Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined.
- Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes. Add the butter and condensed milk and cook for another 10 minutes.
- To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers. Using a round 4-inch mold or can, place one layer of cake at the bottom. Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake. Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests. Refrigerate for 1 hour.
- In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes. Using a blender, blend strawberry mixture until smooth. Set aside.
- Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder.
- To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert. Garnish with lime zest.
HEAVENLY POTATO CUSTARD
This recipe has been around our family for many years, it's simple to make but very good and a great side dish to almost any meal.
Provided by Chef53Kathy
Categories Potato
Time 45m
Yield 1 13x9 baking dish, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, boil potatoes until almost tender. Drain and pat dry. Arrange a layer of potatoes over the bottom of a buttered 13x9 baking dish or one of its equivalent. Sprinkle with salt and pepper and dot with butter. Continue to layer until all potaotes are used. Combine the half and half and eggs and beat well. Pour over the potatoes. Bake at 350* for 25-30 minutes or until potaotes are tender and the custard is just set but still soft. Garnish with the nutmeg and parsley.
Nutrition Facts : Calories 192.5, Fat 12.1, SaturatedFat 6.8, Cholesterol 134, Sodium 670.2, Carbohydrate 15.4, Fiber 1.7, Sugar 0.9, Protein 6.1
POTATOES ROYALE
Make and share this Potatoes Royale recipe from Food.com.
Provided by Chef PotPie
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bake potatoes, scoop out centers and mash.
- Preheat oven to 350*F.
- Place skins on baking sheet that has been sprayed with cooking spray.
- In butter, saute onion, green pepper, celery, garlic for 3 minutes, add shrimp, saute 2 minutes. Add to mashed potatoes.
- Mix together sour cream, lemon juice, steak sauce, hot sauce, and mozzerella, and stir into mashed potato mixture.
- Fill potato skin shells and top each with 1 tablespoon parmesan. Bake for 20-25 minutes.
Nutrition Facts : Calories 341.1, Fat 19.4, SaturatedFat 12, Cholesterol 51, Sodium 253.1, Carbohydrate 34.1, Fiber 3.1, Sugar 2.4, Protein 9.1
POTATOES WITH CUSTARD ROYALE
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sauteed onions, seasoning each one until cocotte is full. STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air that may be trapped. STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte.
Tips:
- To achieve the perfect custard royale, ensure the milk and cream are heated gently and do not boil. Stir constantly to prevent scorching.
- For a smooth custard, strain the mixture through a fine-mesh sieve before pouring it over the potatoes.
- To prevent the custard from curdling, temper the eggs by slowly whisking in a small amount of the hot milk mixture before adding them to the rest of the custard.
- Bake the potatoes in a water bath to ensure they cook evenly and prevent the custard from overcooking.
- Serve the potatoes immediately after baking, garnished with fresh herbs or grated cheese, to enjoy the creamy texture and delicate flavor of the custard.
Conclusion:
The combination of tender potatoes and velvety custard royale creates a delightful and elegant dish that is perfect for special occasions or a comforting weeknight meal. With careful attention to technique and a few simple ingredients, you can master this classic French recipe and impress your family and friends with its exquisite flavors and textures. Experiment with different types of potatoes, herbs, and cheeses to create variations that suit your preferences and add your own creative touch to this timeless dish.
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