SHERRY TRIFLE WITH BRANDY CUSTARD
This sherry- and brandy-infused trifle was inspired by a Victorian recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until mixture is pale and thick, 2 to 3 minutes. On low speed, beat in flour and salt. Gradually beat in half of warm milk.
- Pour milk-yolk mixture into remaining milk in pan. Bring to a boil over medium heat, whisking. Cook, stirring, until thickened, about 2 minutes. Pour through a fine sieve into a bowl.
- Transfer to an ice-water bath; let cool, stirring occasionally. Stir in vanilla and brandy. Place plastic wrap on surface. Refrigerate until ready to use, up to 3 days.
- Beat cream just until stiff peaks form. Fold into pastry cream. Place 7 ladyfinger halves at bottom of a 12-cup trifle dish; spread with one quarter of jam. Pour in one quarter of sherry. Spoon one quarter pastry cream on top. Sprinkle with one-third each almonds and amaretti. Repeat layering 3 more times (last layer does not need almonds and amaretti). Refrigerate 3 hours or overnight.
TIRAMISU WITH BRANDY CUSTARD
Categories Coffee Milk/Cream Dairy Egg Dessert Graduation Brandy Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice water. Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water. Whisk constantly until thermometer registers 160°F, about 10 minutes. Set custard over bowl of ice water and whisk until cool. Mix in brandy. Whisk mascarpone in another large bowl to loosen. Fold in custard. Bring 1 1/2 cups water to simmer in medium saucepan. Add 1 cup sugar and espresso powder; whisk until sugar dissolves. Mix in cream. Refrigerate until cold. Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds. Place cookies on bottom of 13x9x2-inch baking dish. Working in batches, repeat with enough remaining cookies to just cover bottom of dish. Spread half of mascarpone mixture over cookies. Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture. Spread remaining mascarpone mixture over cookies. Refrigerate until set, about 2 hours.
- Whisk cocoa and powdered sugar in small bowl to blend. Sift sweetened cocoa over top of dessert. Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- *Available at Italian markets and many supermarkets.
- **Available at Italian markets and some supermarkets.
BRANDY CUSTARD
Make and share this Brandy Custard recipe from Food.com.
Provided by Nyteglori
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Beat all together. Pour into oven proof souffle dish. Place dish in large pan filled with 1 inch of hot water. Place in oven.
- Bake about one hour or until knife inserted in center of custard comes out clean. Cool to room temperature. Refrigerate until well chilled.
- Unmold by running a knife around the sides of the dish to loosen custard. Turn onto serving plate.
Nutrition Facts : Calories 289.1, Fat 12.9, SaturatedFat 6.5, Cholesterol 217.1, Sodium 183.8, Carbohydrate 30.2, Fiber 0.2, Sugar 19.1, Protein 13.6
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