Best Home Made Custard Creams Recipes
HOW TO WOO A BRIT: BAKE THEM HOMEMADE CUSTARD CREAMS
A traditional and classic British biscuit (cookie in the US) which melts in your mouth and just tastes so good!
Provided by adapted from a Lofty Peak recipe
Categories Bread, Cookies & Pastries
Time 31m
Number Of Ingredients 9
Steps:
- Sift the flour, custard powder and baking soda into a bowl and set aside.
- Cream the butter and sugar for about 3 minutes, then add the sifted flour, custard and soda and mix well.
- Form into rounds, about the size of a walnut and place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
- Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color. Remove from tray and allow to cool completely on cooling rack.
- Mix the butter, powdered sugar and vanilla until creamy.
- Then use the buttercream to sandwich two of the Custard Creams together. Repeat until all the biscuits have been filled.
- Store in an airtight container for up to a week.
Nutrition Facts : Calories 165 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, ServingSize 1 filled cookie, Sodium 0 grams sodium, Sugar 0 grams sugar
GET-WELL CUSTARD
Whenever a friend or relative was ailing, my mother-in-law would bake this fresh custard recipe and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard! -Ruth Van Dyke, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 130mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
NO-FUSS PASTRY CREAM
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
