Custard Recipes

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Rum Raisin Ice Cream with Almond Chocolate Croquant Recipe

After dropping Aria at preschool the other morning, I had plenty of time once I got home. The ice cream maker had been sitting on out kitchen counter for the entire summer and I decided to use it one last time before it goes back to hibernation, just like a bear. 

I made a simple custard using whole milk and chilled it overnight. I churned the ice cream and finished it with rum soaked raisins. The result was silky and delicious but not too rich. 

I used a chocolate almond croquant as the "delivery device" and garnished the fancy dessert with golden kiwis and red currants.

 


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Orange Flan Recipe Recipe

Orange Flan Recipe

04.04.14 by Jackie

It's already the weekend, and as usual, I'm sharing with you the sweets our family has been enjoying these days. Today, to prepare a dessert with ingredients that reflect the produce of this season--oranges--I made a flan flavored with white Port wine and orange zest. 

The secret to the dish lies in the trio combination of mascarpone cheese, evaporated milk and sweetened condensed milk. Baby Aria loved the creamy, velvety texture of the flan, but her favorite part was the delicious caramel sauce. I didn't need to ask her twice if she wanted dessert!


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Coffee Pot de Creme Recipe Recipe

Coffee Pot de Creme Recipe

12.06.13 by Jackie

This week has gone by so fast. And it's already that time of the week when I share another dessert recipe with you. I prepared a French dessert I make often during the winter season because it doesn't require any fruit. I simply raided my pantry and used vanilla beans, instant coffee and Kahlúa, which is a coffee-flavored, rum-based liqueur. Yes, you probably already guessed it; I prepared pot de creme.

I love how easy and simple they are to make. The texture is velvety and lightly sweetened. In my opinion, pots de crème are the quintessential representation of decadence one can find in French desserts. 


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Raspberry Pot de Creme Recipe Recipe

Raspberry Pot de Creme Recipe

09.13.13 by Jackie

During our trip to Paris, I'm going to post a lot of French-inspired dishes. To end the week beautifully, let me share with you a typical French sweet treat: pot de creme. I figured this individual dessert can get a little heavy so I "lightened" it up by creating a small cavity in the center and filled it with freshly-crushed raspberries. The acidity from the fruit contrasts wonderfully with the sweetness of the custard.

Sounds easy, no? Get ready to get a lot of ooohs and ahhs with very minimal effort!


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Apricot Pot de Creme Recipe Recipe

Apricot Pot de Creme Recipe

06.14.13 by Jackie

When Lulu and I attended my older sister's wedding in 2007 in Paris, I recall the most delicious store-bought dairy dessert I discovered at my very dear friend Nathalie’s house. We had a lovely dinner and finished the meal with Bonne Maman brand miniature jars of petits pots de crème. But unlike the ones I usually prepare, these pots de crème had a much heavier, thicker, smooth and creamy texture. Unfortunately, this product has been discontinued; Lulu and I searched for it during our most recent trip to France without success.

This is my attempt to recreate that lovely French dessert. The dessert is made with a lot of white chocolate, a fair amount of heavy cream, butter and eggs. I flavored it with apricots from our garden and amaretto to enhance the apricot flavor.

I served the dessert with a fresh fruit salad and a small scoop of rum raisin ice cream for a little temperature and texture contrast.


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