Stirred Stove-Top Custard: Variations

Title:
Stirred Stove-Top Custard: Variations

Yield:
6 Servings

Categories:
Pudding




Ingredients:




-----------------------------------ALMOND-----------------------------------


     2 ts Almond extract


     1 c  Almond amaretti





--------------------------------BUTTERSCOTCH--------------------------------


     6 tb Butter


 1 3/4 c  Lt brown sugar; firm packed



---------------------------------CHOCOLATE---------------------------------


   1/2 c  Sugar


     8 oz Chocolate, semi- or bitter-


          -sweet; finely chopped



-----------------------------------CITRUS-----------------------------------


     1 tb Zest from tangerine, orange,


          -lemon or lime



----------------------------------COCONUT----------------------------------


 3 3/4 c  Coconut milk


          Toasted sweetened shredded


          -coconut; garnish



-----------------------------------COFFEE-----------------------------------


     1 tb Espresso powder



-----------------------------FRESH
FRUIT SWIRL-----------------------------


     2 c  Fresh fruit



-------------------------------HIGH
SPIRITED-------------------------------


     2 ts Liqueur



-----------------------------------MOCHA-----------------------------------


   1/3 c  Dutch process unsweetened


          -cocoa powder


     1 c  Sugar


   1/4 c  Butter


     2 ts Espresso powder



---------------------------------PINEAPPLE---------------------------------


     1 c  Canned crushed pineapple





 ALMOND: Omit the vanilla bean and substitute almond extract for the vanilla


 extract. Crumble enough Italian amaretti or other almond-flavored macaroons


 to equal 1 cup fine crumbs. Stir about 2/3 cup of the crumbs into the


 pudding along with the almond extract. Sprinkle the remaining crumbs over


 the top of the pudding just before serving.


 


 BUTTERSCOTCH: Omit the vanilla bean. Increase the butter to 6 tb and


 substitute 1 3/4 cups firmly packed light brown sugar for the granulated


 sugar. After heating the milk and cream as directed, melt the butter in


 another heavy saucepan over low heat, add the brown sugar, and stir until


 the sugar and butter melt together, about 3 minutes. Gradually stir or


 whisk in the warm cream mixture until smooth. In the top pan of a double


 boiler, stir together the cornstarch and salt; do not add granulated sugar.


 Continue as directed in the basic recipe, adding the brown sugar /milk


 mixture in place of the milk.


 


 CHOCOLATE: Reduce the sugar to 1/2 cup. Finely chop 6 to 8 ounces semisweet


 or bitter sweet chocolate and stir it into the pudding along with the


 butter until melted.


 


 CITRUS: Omit the vanilla bean. Add 1 tb finely grated or minced lemon,


 lime, orange, or tangerine zest to the milk and cream when heating. Strain


 the milk, if desired, before adding the sugar mixture. Garnish the pudding


 with candied peel of the same fruit.


 


 COCONUT: Substitute canned or freshly made coconut milk for all or part of


 the milk and cream. Sprinkle the top of the pudding with lightly toasted


 sweetened shredded coconut.


 


 COFFEE: Stir about 1 tb instant espresso powder into the warm milk-cream


 mixture.


 


 FRESH FRUIT SWIRL: Prepare the basic custard and chill. Puree about 2 cups


 fresh berries or figs, sliced peaches or nectarines, poached pears, cooked


 apples, or stewed dried fruit until smooth. Swirl it through the cooled


 pudding.


 


 HIGH SPIRITED: Omit the vanilla bean and stir in Amaretto, Frangelico,


 Grand Marnier, Kahlua or other liqueur to taste instead of the vanilla


 extract.


 


 MOCHA: Increase the sugar to 1 cup. Add 1/3 cup unsweetened cocoa powder,


 preferably Dutch-process type, along with the sugar. Increase the butter to


 1/4 cup. Stir about 2 ts instant instant espresso powder into the warm


 milk.


 


 PINEAPPLE: Stir 1 cup canned crushed pineapple into the warm custard.


 


 Source: James McNair's Custards, Mousses, & Puddings


 Posted to MM-Recipes Digest V4 #049 by Linda Place


 
on Feb 17, 1997.