Hot Prunes And Custard Recipes

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NORWEGIAN BAKED PRUNE CUSTARD



Norwegian Baked Prune Custard image

Provided by Nika Standen Hazelton

Categories     Milk/Cream     Egg     Dessert     Bake     Prune     Almond     Port     Chill     House & Garden

Yield Serves 4 to 6

Number Of Ingredients 8

1 1-pound box medium prunes (about 25-30)
Port
Whole blanched almonds
3 eggs, separated
1/4 cup sugar
1 cup light cream
1 teaspoon vanilla
1/2 cup heavy cream, whipped

Steps:

  • Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.

PRUNE CUSTARD TART



Prune Custard Tart image

Provided by Patricia Wells

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 8

1 pound dried prunes, pitted
3 tablespoons Armagnac or Cognac
1 teaspoon unsalted butter for the baking dish
1 teaspoon unbleached all-purpose flour for the baking dish
5 tablespoons sugar
3 large eggs
3 tablespoons unbleached all-purpose flour
2 cups whole milk

Steps:

  • Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
  • Preheat the oven to 375 degrees.
  • Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
  • Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
  • Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
  • Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 9 grams, TransFat 0 grams

HOT PRUNES AND CUSTARD



Hot Prunes and Custard image

I have been having a prune fetish at the moment and my mum told me of one of the puddings her mum used to make her and all her sisters when they were growing up, it is cheap and very nutritious

Provided by Perfect Pixie

Categories     Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

20 prunes
400 g custard
1/2 cup water (approx)

Steps:

  • place prunes in a saucepan, (you may need to do this in batches).
  • cover with water 3/4 of the way up.
  • heat through until prunes are plump.
  • while they are heating through, heat your custard.
  • pour the prunes and juice into four serving bowls.
  • pour hot custard over and enjoy.

Nutrition Facts : Calories 580.5, Fat 7.7, SaturatedFat 2.4, Cholesterol 301.9, Sodium 330.2, Carbohydrate 123.7, Fiber 3, Sugar 16, Protein 9

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