Bourbon Custard Recipes
HOMEMADE BOURBON BISCUIT RECIPE
A classic British chocolate biscuit.
Provided by Christina Conte adapted from Lofty Peak
Categories Bread, Cookies & Pastries
Time 30m
Number Of Ingredients 10
Steps:
- Sift flour, custard powder and cocoa into a large bowl.
- Cream butter and sugar, then stir in the egg. Add the sifted ingredients from the other bowl and mix to an even dough.
- Place onto worktop and using flour, roll out to about 1/8" thickness and cut into fingers.
- Place on lined baking tray.
- Bake for about 12 to 15 minutes, turning half way through baking time to assure even results.
- Place on cooling rack and let cool before filling them.
- Mix all the ingredients together to form a stiff buttercream. Adjust with a few drops of liquid; just don't make the filling too soft.
- Match up two biscuits at a time (they won't all be exactly the same size, believe it or not) and sandwich together with the filling.
- Continue until all the biscuits and filling are used. Enjoy with a steaming hot, cup of tea!
Nutrition Facts : Calories 290 calories, Carbohydrate 55 grams carbohydrates, Fat 13 grams fat, Protein 1 grams protein, ServingSize 2 biscuits
BREAD PUDDING WITH SOUTHERN BOURBON SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
- Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.
EASY OLD-FASHIONED BAKED CUSTARD
This comforting old-fashioned baked custard is easy to make and will remind you of grandma's recipe, especially with the nutmeg topping.
Provided by Diana Rattray
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
- In a medium bowl, whisk together the milk, eggs, salt, and sugar.
- Divide the custard mixture evenly among the custard cups.
- Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
- Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
- Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.
Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Cholesterol 103 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 19 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
BOURBON CUSTARD RECIPE
Delicious dessert for after a great dinner!
Provided by Penny Hall
Categories Puddings
Time 10m
Number Of Ingredients 8
Steps:
- 1. Place a medium glass bowl in the refrigerator to chill. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes. Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon. Serve in dessert cups, topped with sweetened whipped cream. Sprinkle a little nutmeg or cinnamon over the whipped cream.
BOURBON CUSTARD SAUCE FOR BREAD PUDDING
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan, beat together milk, sugar, and cornstarch until smooth. Add butter, chopped, to the mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. In a small bowl, beat egg yolks, sir a few tablespoons hot milk mixture into yolks. Pour yolk mixture into saucepan with remaining milk mixture and cook over meduim heat until mixture just approaches boiling. Remove saucepan from heat and stir in bourbon and vanilla. Pour custard into a bowl; cover and refrigerate until cold. Just before serving, stir 1/2 cup heavy cream into chilled custard.
More about "bourbon custard recipes"
EASY BREAD PUDDING RECIPE WITH BOURBON SAUCE | JULIE BLANNER
From julieblanner.com
Estimated Reading Time 7 mins
VANILLA CUSTARD WITH BOURBON-CARAMEL SAUCE RECIPE ...
From southernliving.com
- Prepare the Vanilla Custards: Place milk and cream in a large saucepan. Split vanilla bean pod lengthwise. Scrape seeds out of pod, and add seeds and pod to milk mixture. Cook milk mixture over medium-high, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Remove and discard vanilla pod. Add bourbon to milk mixture; whisk to combine.
- Whisk together sugar and cornstarch in a large bowl, and whisk into hot milk mixture. Cook over medium, whisking constantly, until mixture thickens and just comes to a boil, 4 to 5 minutes. Remove from heat.
- Whisk egg yolks in a medium bowl until smooth. Slowly drizzle one-fourth of the milk mixture into egg yolks, whisking constantly. Gradually pour yolk-milk mixture into remaining milk mixture in saucepan, whisking constantly. Cook over medium-high, whisking constantly, until mixture thickens and just begins to bubble, 3 to 5 minutes. Pour mixture evenly into 6 (1-cup) glasses. Chill in the refrigerator until firm, about 4 hours.
- To serve, spoon 1 ½ tablespoons Bourbon-Caramel Sauce on top of each chilled custard. Dollop each custard with sweetened whipped cream. (Reserve remaining Bourbon-Caramel Sauce for another use.)
GRANDMA'S OLD FASHIONED "DRINKING" CUSTARD | SOUTHERN KITCHEN
From southernkitchen.com
5/5
VANILLA CUSTARD RECIPE - ALSO THE CRUMBS PLEASE
MAPLE BOURBON CUSTARD PIE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
Servings 8-10
- It should stick together when pinched, add more water if necessary.On lightly floured board, work dough gently until it forms into ball.
BREAD PUDDING RECIPE WITH BOURBON SAUCE - JESSICA GAVIN
From jessicagavin.com
Estimated Reading Time 7 mins
- In a small saucepan, melt the butter over low heat, stirring occasionally, do not let it simmer. Whisk in the brown sugar, make sure the mixture does not get above 135ºF (57ºC). Add the egg and quickly whisk to combine. Continuously stir and cook until it thickens enough to coat a spoon and reaches 155 to 160ºF (68 to 71ºC), about 3 to 4 minutes. Turn off the heat.
BOURBON AND CUSTARD CREAM BROWNIES - BROWNIE RECIPES
From delish.com
Estimated Reading Time 2 mins
- Melt the butter and chocolate together in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water.
- Preheat the oven to 180ºC (160ºC Fan) and lightly grease and line a 20.5cm (8in) square tin with baking parchment.
VANILLA CUSTARD RECIPE - VELVETY OLD FASHIONED EGG CUSTARD
From savoryexperiments.com
Estimated Reading Time 8 mins
- Heat milk and vanilla extract in a heavy bottom, medium saucepan until at a low simmer. Do not let it boil, until heat until little bubbles form around the edges.
- Meanwhile, place sugar, cornstarch and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a whisk, blend dry ingredients until mixed. Add egg yolks and blend until a pale yellow.
- Slowly pour milk mixture into eggs while whisking at a low speed. Do not mix too fast or it will froth and foam. Blend until mixed.
- Transfer back to the saucepan and cook over medium-low heat for 3-5 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan.
THE ULTIMATE HOMEMADE VANILLA CUSTARD - ALPHAFOODIE
From alphafoodie.com
- Begin by adding the milk and vanilla to a pan. Add both the seeds and pod to the milk and then bring to a boil over low-medium heat.
- Add the egg yolks, sugar, and cornflour to a large bowl and whisk immediately and well, until you have a yellowy cream consistency. This helps prevent the eggs from cooking if you keep the mixture in motion while adding the milk.
- Next, pour the warm milk in slow amounts slowly and gradually into the bowl of egg mixture, whisking well between each addition.*
BOURBON CUSTARD WITH BERRY DUST MERINGUES RECIPE ...
From foodandwine.com
- Preheat oven to 275°F. Stir together milk, cream, and 3/4 cup sugar in a medium saucepan, and cook over medium-high until just steaming but not boiling, about 6 minutes.
- Meanwhile, whisk together egg yolks, bourbon, salt, and remaining 1/4 cup sugar in a medium bowl until well combined. Gradually ladle 3 spoonfuls hot cream mixture into egg yolk mixture, whisking constantly. Add egg-cream mixture to remaining cream mixture in saucepan, whisking constantly. Cook, stirring constantly with a wooden spoon, until mixture coats back of spoon, about 2 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard any solids.
- Divide custard mixture among 6 (6- to 8-ounce) ramekins. Line a large roasting pan (or 2 [13- x 9-inch] pans) with a clean kitchen towel (to secure ramekins), and place filled ramekins on top. Carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.
- Bake in preheated oven until custard is just set and jiggles slightly, about 35 minutes. Remove from water bath, and let cool on a wire rack 30 minutes. Cover with plastic wrap, and refrigerate until chilled, about 2 hours.
BOURBON BREAD PUDDING - A DELICIOUS AND EASY DESSERT RECIPE
From makeyourmeals.com
- In a small bowl, combine the raisins with the Kentucky Bourbon Whiskey. Cover the bowl and let them soak for 1 to 2 hours or until they have absorbed the majority of the whiskey and have become plump.
- Pour milk in a large mixing bowl and add the bread that has been cut into 1 inch cubes. Using theh back of a spoon or spatula press the bread into the liquid until all of the milk is absorbed.
- In a separate bowl, whisk the eggs until nice and frothy. Then whisk in the sugar, vanilla, allspice and cinnamon in with the eggs. Pour the mixture over the bread.
- Add the bourbon soaked raisins and any remaining liquid in the bowl and stir gently to combine.
HOMEMADE BOURBON ICE CREAM | GRITSANDPINECONES.COM
From gritsandpinecones.com
- Place a medium-size saucepan over medium heat and add the half-and-half and heavy cream. Stir occasionally and bring the mixture to a simmer (203 degrees F.) Remove from the heat and set aside.
- To make the custard base, add the egg yolks to a medium-size mixing bowl and use an electric mixer to beat them until they turn a pale yellow in color. Gradually add the granulated and brown sugars and beat until the mixture is almost double in volume and forms a thin ribbon that holds its shape when you raise the beaters. This will take from five to seven minutes.
- Temper the egg mixture by gradually adding small amounts of the hot cream mixture (about a tablespoon at a time) to the egg mixture, stirring to combine after each addition until about half of the cream mixture has been added. Add the remaining mixture to the eggs, stir to combine, and return the entire mixture to the saucepan.
- Stir the mixture frequently, constantly scraping the bottom and sides of the pan. Cook it over medium heat until the custard is thick enough to coat the spoon's back without running off and registers 170 degrees F on a candy or baking thermometer. This should take about seven minutes.
BOURBON & VANILLA BEAN CUSTARD PIE - BAKING BITES
From bakingbites.com
Estimated Reading Time 4 mins
THIS BOURBON CHOCOLATE CUSTARD IS THE PERFECT SUMMER DESSERT
From gobourbon.com
Estimated Reading Time 2 mins
BOURBON CUSTARD - ONE-SHOT - FLAVOURS TO GO
From flavourstogo.ca
Size 10ML, 30ML, 60MLWeight .04 lbs
GINGERBREAD TRIFLE WITH WARM BOURBON CUSTARD RECIPE
From partiesthatcook.com
BOURBON CUSTARD - RECIPES | COOKS.COM
From cooks.com
BOURBON CUSTARD RECIPE | ALL THE FLAVORS
From alltheflavors.com
BOURBON AND CUSTARD CREAM HYBRID BISCUITS ARE ON SALE IN ...
From delish.com
BOURBON CUSTARD RECIPE | CUSTARD RECIPES, RECIPES, DESSERT ...
From pinterest.com
ANYONE HAVE A GOOD BOURBON CUSTARD RECIPE? | E-CIGARETTE FORUM
From e-cigarette-forum.com
BOURBON CUSTARD E-LIQUID RECIPE - 99JUICES
From 99juices.com
BOURBON CUSTARD RECIPES
From tfrecipes.com
BOURBON CUSTARD SAUCE FOR BREAD PUDDING RECIPES
From tfrecipes.com
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