Tag: custard

Posted on » by Dino » Theme:

Soba-Cha Pudding (Roasted-Buckwheat Custard)

These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese roasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, toasted flavor that pairs beautifully with the lightly sweet dairy in the custards.

Recipe courtesy of Serious Eats.

Yield: Serves 4
Active time: 30 minutes
Total time: 5 hours 30 minutes

Ingredients

  • 12 ounces heavy cream (1 ½ cups; 355ml), plus more as needed
  • 1 ½ ounces soba-cha, or roasted-buckwheat tea (¼cup; 45g), plus more for garnish (see note)
  • Pinch kosher salt
  • 6 large egg yolks (about 4 ounces; 115g)
  • 3 ounces sugar (7 tablespoons; 85g)
  • Whipped cream, for garnish

Special Tools

  • 4 (4- or 6-ounce) ramekins
  • fine-mesh strainer
  • flexible rubber or silicone spatula
  • instant-read thermometer

Directions

  1. Preheat oven to 300°F (150°C). Bring a kettle of water to a boil. In a medium saucier or saucepan, combine cream with soba-cha and bring to a bare simmer over medium heat, stirring and scraping the bottom and sides frequently with a rubber or silicone spatula to prevent scorching. Remove from heat and let steep for 5 minutes.
  2. Fine-strain infused cream into a heatproof measuring cup, pressing down on soba-cha to extract as much liquid as possible. Discard soba-cha. Add enough fresh cream to infused cream to top it up to 1 1/2 cups total. Season with a scant pinch of salt.
  3. In a clean medium saucier or saucepan (you can also use the same one from step 1, as long as it has cooled sufficiently that it won’t cook the yolks), whisk egg yolks with sugar, then pour hot infused cream into egg yolk mixture while whisking constantly. Set over medium-low heat and cook, stirring and scraping bottom and sides of pot with a rubber or silicone spatula, until custard registers 140°F (60°C) on an instant-read thermometer. Remove from heat.
  4. Fine-strain custard, then divide into ramekins and set ramekins in a baking dish. Cover baking dish with aluminum foil, leaving a small opening in the foil, and transfer to oven. Pour prepared boiling water into baking dish, being careful not to splash it into ramekins, until water comes about 3/4 of the way up the ramekin sides. Seal foil and bake custards until just set, 30 to 45 minutes.
  5. Carefully remove baking dish from oven, making sure not to slosh water, and let custards cool in water bath for about 1 hour. Remove ramekins from water bath, cover with plastic, and refrigerate until fully chilled, at least 3 hours.
  6. Custards can be refrigerated for up to 5 days. To serve, top with whipped cream and garnish with a few stray roasted buckwheat seeds.
Posted on » by Ashley » Theme:

Rhubarb Custard Pie


Our Swiss Pantry
Mrs. Willis W. (Magdalena) Lehman

4 cups rhubarb
¾ cup sugar
1 ¼ cups sugar
4 tablespoons flour
½ teaspoon salt
2 tablespoons butter
3 eggs, well beaten

Mix rhubarb and 3/4 c. sugar; let stand till watery. Work 1 1/4 c. sugar, flour and salt into butter; add eggs, then add to rhubarb. Pour into an unbaked 10″ pie shell and bake 15 minutes at 400° then 45 minutes at 325°.

If frozen rhubarb is used, pour off water before adding sugar.

MacGourmet Rating:: 5 Stars

Standard Pastry
Betty Crocker’s Cookbook

8- or 9-inch one-crust pie
1 cup all purpose flour*
½ teaspoon salt
⅓ cup plus 1 tablespoon shortening, or 1/3 cup lard
2 – 3 tablespoons cold water

10-inch one-crust pie
1 ⅓ cups all purpose flour*
½ teaspoon salt
½ cup shortening, or 1/4 cup plus 3 tablespoons lard
3 – 4 tablespoons cold water

8- or 9-inch two-crust pie
2 cups all purpose flour*
1 teaspoon salt
⅔ cup plus 2 tablespoons shortening, or 2/3 cup lard
4 – 5 tablespoons cold water

10-inch two-crust pie
2 ⅔ cups all purpose flour*
1 teaspoon salt
1 cup shortening, or 3/4 cup plus 2 tablespoons lard
7 – 8 tablespoons cold water

* if using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.

Measure flour and salt into bowl. Cut in shortening thoroughly . Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board (for two-crust pie, divide dough in half and shape into 2 flattened rounds). With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold into quarters; unfold and ease into pan.

For one-crust pie: trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.

For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475° for 8-10 minutes.

For two-crust pie: turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Trim overhanging edge of pastry 1 inch under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake as directed in recipe.

Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.