Best 3 Vanilla Bean Custard Recipes
Indulge in the velvety delight of vanilla bean custard, a timeless dessert that captivates taste buds with its creamy texture and rich, aromatic flavor. This classic treat finds its roots in kitchens across the globe, with variations that reflect diverse culinary traditions. From the smooth simplicity of French crème anglaise to the decadent custard tarts of Portugal, each recipe pays homage to the versatility of this versatile ingredient.
In this culinary journey, we'll explore a collection of delectable vanilla bean custard recipes that showcase its versatility. We'll start with a classic vanilla bean custard, a symphony of milk, sugar, eggs, and the magical touch of vanilla beans. This basic recipe serves as a foundation for endless variations, such as infusing it with aromatic spices like cinnamon or nutmeg, or adding a touch of citrus zest for a refreshing twist.
Next, we'll venture into the realm of baked custards. The vanilla bean custard tart, with its golden crust and creamy filling, is a feast for the senses. We'll also explore the individual ramekins of crème brûlée, where a caramelized sugar topping adds a delightful crunch to the silky custard beneath. For a taste of rustic charm, we'll create a vanilla bean pot de crème, where the custard is baked in small jars, resulting in a rich and comforting dessert.
No exploration of vanilla bean custard would be complete without delving into frozen treats. We'll whip up a batch of luscious vanilla bean ice cream, using a custard base for an incredibly smooth and flavorful result. And for a lighter, yet equally satisfying option, we'll create a vanilla bean panna cotta, where the custard is thickened with gelatin and served chilled.
Each recipe in this collection highlights the unique qualities of vanilla bean custard, showcasing its ability to transform simple ingredients into extraordinary desserts. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will guide you in creating unforgettable vanilla bean custard creations that will delight and impress.
VANILLA BEAN CUSTARD
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
- Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.
COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS
Steps:
- For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
- Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
- When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
- Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
- For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
- Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
- For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
- To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.
SALTED CARAMEL-VANILLA BEAN CUSTARD TART
The perfect finale for an elegant meal, this tart features layers of complex flavors and a silky, creamy texture.
Provided by Deborah Harroun
Categories Dessert
Time 4h45m
Yield 8
Number Of Ingredients 11
Steps:
- Pour whole milk into large saucepan. With sharp paring knife, cut slit down middle of vanilla bean. Scrape seeds from inside bean; add seeds and bean to milk. Slowly heat to boiling over low heat.
- Meanwhile, in large bowl, mix sugar and cornstarch with whisk. Add egg yolks; mix with whisk until combined. Slowly add about 1/2 cup of the hot milk to egg mixture, stirring constantly. Return mixture to saucepan; cook and stir until thickened. Remove from heat.
- Press custard through fine-mesh strainer into bowl. Add 1/4 cup butter, one piece at a time, stirring with whisk until incorporated. Press plastic wrap on surface of custard. Refrigerate until completely cooled, at least 4 hours or overnight.
- Heat oven to 350°F. Place cookies in food processor. Cover; process with on-and-off pulses until fine crumbs form. (Or place cookies in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet.) In medium bowl, mix cookie crumbs and melted butter. Press mixture into bottom and up side of 11-inch tart pan. Bake 10 to 15 minutes or until set. Cool.
- In medium saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir until smooth; stir in salt. Remove from heat.
- To assemble, pour salted caramel into crust; spread evenly. Let stand at least 15 minutes to set up. Remove custard from refrigerator and stir with whisk until smooth. Carefully spread custard over caramel layer. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Use fresh vanilla bean for the best flavor. If you don't have vanilla bean, you can use 1 teaspoon of vanilla extract.
- Make sure your milk and cream are cold before you start cooking. This will help to prevent the custard from curdling.
- Cook the custard over medium heat, stirring constantly. Do not let it boil, or it will curdle.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Serve the custard warm or cold. You can also use it to fill pies, tarts, or other desserts.
Conclusion:
Vanilla bean custard is a delicious and versatile dessert that can be enjoyed in many different ways. It's easy to make and can be tailored to your own taste preferences. Whether you like it warm or cold, served on its own or used as a filling, vanilla bean custard is sure to please everyone. So next time you're looking for a special treat, give this recipe a try!
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