Cognac Custard Recipes

GINGERBREAD TRIFLE WITH COGNAC CUSTARD AND PEARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-round-by-2-inch-tall cake pan; line with parchment.
• Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.
• Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down sides after each addition. Beat until fluffy, 3 to 4 minutes more. Add eggs, 1 at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
• On low speed, slowly add reserved flour mixture in 3 parts, beating to combine after each addition. Transfer to prepared pan. Bake until cake tester inserted into center comes out clean, 35 to 45 minutes. Let cool on wire rack. Gingerbread may be made 2 days ahead or kept frozen for 1 month.
• Juice lemon; place juice and both halves in large bowl of cold water. One at a time, peel pears, quarter, core, and cut into 1- to 1 1/2-inch chunks; transfer to acidulated water.
• Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium high, cover, and continue cooking 10 minutes more, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Let cool completely.
• Slice gingerbread into 3 rounds of equal thickness. Cut each round into 8 triangles. Line bottom of trifle bowl with 8 triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Custard over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, custard, and pears.

CRANBERRY COGNAC TRIFLE

Steps:

• Make cake layers:
• Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.
• Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
• Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.
• Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles. Bake, 1 pan at a time, in middle of oven until cake is pale golden and beginning to shrink around edges, 10 to 11 minutes per pan. Cool layers completely in pans on racks.
• Assemble trifle:
• Loosen edges of 1 cake layer with a knife. Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake. Place a new sheet of wax or parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.
• With long side of layers toward you, halve layers vertically with a serrated knife. Spread 1 half of each layer (3 of 6 halves) with cranberry jam, then top with remaining plain halves.
• Put each "sandwich" crosswise into 10 (71/2- by 3/4-inch) strips. Arrange 1 strip vertically in trifle dish with a cut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings. Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)
• Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish. Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.) Brush top of strips around edge with syrup. Cover trifle with plastic wrap and chill at least 8 hours.
• Make topping:
• Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks. Remove plastic wrap from trifle and mound cream on top.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
• Transfer steaks to small rimmed baking sheet and keep warm in oven.
• Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
• Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

COGNAC CUSTARD

Steps:

• Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine.
• Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover surface with plastic wrap to prevent a skin from forming, and place in the refrigerator until needed or up to 3 days.

PUMPKIN CUSTARD PIE II

Steps:

• Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
• Bake in preheated oven for 15 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

COGNAC CREAM

Steps:

• Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.