Vanilla Orange Custard Recipes
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
VANILLA-ORANGE CUSTARD RECIPE
Berkeley's Chez Panisse Cafe -- the casual spot above the more famous restaurant -- is one of my favorite places in the world to eat. What I love about it is not its inventiveness, but rather the opposite. It does simple, seemingly obvious dishes perfectly, in a way that makes you appreciate them anew. I don't recall ever looking at the menu and thinking, "Gee, I wonder how they did that"; instead I almost always think, "I can't wait to taste that . . . and that . . . and that."The green salad, for instance. On the face of it, it's pedestrian: a mix of greens, a vinaigrette, there you go. But the combination of flavors and textures of the lettuces is perfect, as is the balance of acid and oil, and the ratio of dressing to greens (just enough to moisten, never so much as to wet).Every order gives me a deeper understanding of the virtues of a simple salad and makes me determined to go home and perfect it for myself.This, in short, was what I was hoping to get from "The Art of Simple Food," the new book from Chez Panisse founder Alice Waters. But "Art" is, quite simply, a bit of a mess.Certainly, the seven previous books from the restaurant (also produced by Waters and her team of literary accompanists, including Fritz Streiff and Patricia Curtan) are among the most-used in my library. And the title certainly suggests that the book will be a "how-to" guide to achieving Chez Panisse's brilliant simplicity. Indeed, the book seems to be organized with that intent: The chapters are arranged by technique -- roasting, frying, slow-cooking, simmering, grilling, etc. And each includes some general theoretical notes followed by three or four recipe examples, each with a handful of variations. In the second half of the book there are more recipes.But instead of going for the specific, Waters went for the encyclopedic. Rather than a master cook's teaching guide, what is delivered is nothing more than a compendium of standard formulas, a kind of au courant "Joy of Cooking."And instead of being the culinary bible for a new generation that I'd hoped for, it feels like nothing more than a tacked- together collection of sketchy recipes for dishes better presented elsewhere (including, in some cases, previous Chez Panisse books).Does anyone really need another recipe for beef stew, even if it comes with the Chez Panisse imprimatur? Well, perhaps, if it was written in such a way that it helped you understand what separates a great stew from a good one. But, puzzlingly, what we get in "Art" is nothing more than a pretty standard version (brown the beef, reduce wine, braise beef, wine and stock with carrots, onions and a ton of garlic) told in only a little more detail than that.'Joy' as the modelThis is the problem with the "Joy of Cooking" model (which "Art" follows right down to the way the ingredients and techniques are interwoven and the typography used). The best editions of "Joy" were written as recipe collections at a time when our shelves were not sagging with cookbooks. And they were written for people who already knew how to cook and so could get by on fairly scant instruction.Today, pretty much anybody who is likely to cook probably already has one or two standard recipe collections at least as good as "The Art of Simple Food." And those who don't are going to need a lot more instruction than "cook until done."The stew was pretty good, though there was so much liquid I'd consider it more of a daube. And, in fact, when I reheated the leftovers with some black olives (according to one of Waters' variations), it was really good.But while cooking it, I couldn't help but think of Judy Rodgers' "Zuni Cafe Cookbook," which by its careful -- nearly neurotic -- description manages to teach so much more about cooking with far fewer (and, it must be said, more interesting) recipes. And of Thomas Keller's "Bouchon," with its careful observation and surprising twists of technique.What I wanted to learn about the beef stew from Waters was what Keller calls the "points of finesse" in the recipe: which cuts to use and why; how to maintain heat during browning so you get deep color without scorching; what a perfect simmer looks like; what is the perfect texture for the meat; how do you balance the final seasonings to make the dish come alive.In short, I want to know why this pretty good beef stew, if served at Chez Panisse, would surely be extraordinary. Waters offers no clue.There are tidbits that deliver on the promise. The warmed olives are brilliant -- rinse regular olives, combine them in a pan with a little olive oil, a couple whole garlic cloves, some red pepper and some herbs and heat them just until they are warmed through. Even canned kalamatas come out tasting deep and bright. (Indeed, the "small dishes" section seems to be strongest: The roasted almonds with herbs were good, as were the cheese puffs.)There are explanatory essays, certainly, and some of them are fairly helpful. With the onion tart, for example, it is correctly pointed out that onions will vary in juiciness according to season and storage and that really moist onions should be drained before being added to the tart shell.But our trust is shaken by the recommendation immediately following that "sweet Walla Walla, Vidalia and Bermuda onions . . . bake up almost as sweet as honey." In the first place, Bermudas may be sweeter than storage onions, but technically they are not sweet onions.More important to a cook, true sweet onions such as Walla Walla and Vidalia aren't actually sweeter than other types but are just lower in acid. They taste sweet when eaten raw but when cooked are about as honeyed as water.In fact, perversely, given the nature of the restaurant and Waters' admirable dedication to finding and supporting the finest small farmers, the book almost completely ignores the choosing of ingredients beyond the platitudinous recommendation to buy organic -- something that may be philosophically correct but certainly has nothing to do with predicting flavor.After the beef stew, the onion tart, with a crisp, flaky crust and buttery sweet onions, was the most successful of the eight recipes I tested, though in a very low-key way. I used the variation that included half a dozen halved grape tomatoes, and it made a good appetizer when served with Champagne. It was even better topped with anchovies and black olives, a la pissaladiere.The apple tart I tried another night was much less successful -- though perhaps this was due to a typographical error. The dessert used the same dough as the onion tart (both are actually free-form galettes), and it is a very good one -- easy to make even without a food processor or mixer -- and fun to work with.But for one tart, the recipe calls for 3 pounds of apples, peeled, cored and sliced, which are somehow supposed to be arranged following maddeningly vague instructions, so that they wind up one-and-a-half layers deep. .First off, if anyone can tell me how to arrange sliced apples one-and-a-half layers deep, I'll be very grateful. I gave it my best shot, but after three attempts, I threw up my hands and just arranged the apples as best I could. And when I was done, I still had more than half of them left over. Checking other books (including Lindsey Shere's splendid "Chez Panisse Desserts," my pastry bible), I can't help but think that there were supposed to be three apples, not 3 pounds.Minor deviationThere was another puzzling deviation from the Shere book, though more minor. The recipe for oven-baked custard in "Art" instructs you to place the cups in the water bath and seal the pan tightly with aluminum foil. This resulted in trapped steam condensing on the foil lid and marring the surface of the custards. In "Desserts," the instruction says to "just lay a sheet of foil on top" -- not seal it -- so the steam has a way to escape. The flavor is good either way, but the appearance is much better in the earlier version.And as for that sparkling Chez Panisse green salad I so treasure? According to "Art," it is based on a vinaigrette that starts by pounding a whole raw garlic clove to a paste for just four servings -- which turns out to be enough garlic to season everyone's palate for the next three courses.If you want the real version, you'll have to go to the "Chez Panisse Cafe Cookbook" -- another of my favorites -- where you will find that the clove should be only bruised and then removed after the vinaigrette has steeped but before dressing the greens. That seemingly small change makes a huge difference, lending a slight garlicky sweetness to the dressing without overpowering it.Actually, if you don't already have it, you'd be much better off just buying that book in the first place. You'll learn more and eat better with those few recipes than you would from "Art's" many.
Provided by Russ Parsons
Categories DESSERTS
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Whisk the egg yolks in a medium bowl. Pour the heavy cream into another medium bowl. In a small saucepan, combine the half-and-half and sugar. Split the vanilla bean lengthwise, scrape out the seeds into the saucepan and add the bean. Heat the contents over medium heat just until steaming.
- When the mixture is warm, remove from the heat and whisk it into the egg yolks. Strain this mixture into the cold cream and mix well. Remove the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard mix, then discard the bean. Mix in the orange liqueur. The mixture can be refrigerated, tightly covered, for up to two days.
- When ready to bake, heat the oven to 350 degrees. Pour the mixture into a 2 1/2 -cup custard mold, or into four (one-half-cup) custard cups. Place the mold or cups into a large, deep pan and pour in hot water until it reaches about halfway up the sides. Cover the top of the pan loosely with foil. Bake until the sides of the custards are set but the center is still soft when jiggled, about 50 minutes for the large mold and 25 to 30 minutes for the smaller cups.
- Remove from the water bath and let cool. Serve warm, or cool in the refrigerator.
VANILLA-ORANGE CUSTARD WITH CARAMEL
Categories Milk/Cream Berry Dairy Egg Dessert Bake Orange Vanilla Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- For Custard
- Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
- Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
- For Caramel
- Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
- Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
- Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
- Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.
SOFT ORANGE CUSTARD
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
ORANGE VANILLA EGG CUSTARD
A citrusy take on an old standby. Cook time includes 2 hours cooling time in water bath.
Provided by Mikekey * @Mikekey
Categories Puddings
Number Of Ingredients 7
Steps:
- Preheat oven to 300° F. Place six 4-oz. ramekins in a deep baking pan, large enough to hold them with space in between each ramekin.
- in a heavy pot, bring milk to a simmer on medium-low heat and then remove from heat.
- Mix the eggs, yolks, sugar, salt, and vanilla extract in a mixing bowl.
- Add a little bit of the milk to the eggs and whisk to warm the eggs up and then add everything back to the pot and whisk to combine. Add the orange zest and let steep for 5 minutes.
- Divide the mixture evenly among the six ramekins. Place the pan on a rack in the middle of the oven. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- Bake 30-35 minutes, or until custards are just set. Remove pan from oven and let custards cool in water bath for about 2 hours.
- Serve at room temperature or chill first. Good with a dollop of sweetened whipped cream.
ORANGE VANILLA FROZEN CUSTARD
Steps:
- 1. Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
- 2. Freeze the custard in an ice cream maker according to the manufacturer's directions.
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