Tag: custard recipe

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Blackberry cardamom clafoutis

by Audrey1 Comment on Blackberry cardamom clafoutis

cardamom berry clafoutis

Hello all! It’s been awhile. I got caught up with work, a bad case of strep throat and graduating from IU. Yes, that’s right. I am now an alumna of Indiana University. That’s kind of hard to believe.

However to celebrate my graduation, I thought I would return to one of my favorite desserts. This was a post I created at around the same time I featured a shake and bake blackberry clafoutis recipe at the Indiana Daily Student. It was one of my favorite videos and I loved the concept of having an easy clean up recipe.

This recipe adds a hint of cardamom that compliments that tart sweetness of blackberries. You can of course, not make this recipe in a jar. In fact, I have a traditional recipe that you can take the preparation steps from here. However if you want something that is fast and involves a quick clean up, give this recipe a shot.

Ingredients

  • 1 1/4 cup milk
  • 1/3 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup flour
  • 1 pinch ground cardamom
  • 1 cup fresh blackberries

Step 1: At the bottom of a greased baking dish, arrange the berries in an even, flat layer. Set aside.

Step 2: In a large jar, mix the dry ingredients. Add the eggs, stir well with a chopstick or long spoon until you have a thick paste. Then add the vanilla.

Step 3: Slowly add the milk into the jar while stirring. Twist the lid onto the jar and then give the mix a good shake for a few minutes until well combined.

Step 4: Pour the batter over the fruit into the baking dish. You can pour the mix over a strainer if there are remaining lumps. Place the baking dish in a 350 degree preheated oven and bake 20-30 minutes for a small dish like the one I used. 30-40 minutes for a larger dish.

cardamom berry clafoutis

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Steamed mango pudding

by Audrey1 Comment on Steamed mango pudding

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I thought of this recipe after making my udon egg custard recipe post. I loved how you could take only two ingredients and create a custard. Though I filled that dish with udon noodles and salmon, I wondered about how I could use that technique for a dessert.

Thinking of the instant mango puddings I often got at dim sum as a child, I thought to make a healthier alternative. This recipe can easily be made without any sugar if the mango is ripe enough (or if your pre-made mango juice is sweet enough).

The key to this recipe comes in two steps. First, you must run the un-cooked custard through a strainer to remove random egg bits and mango fibers. Second, this recipe does not taste good when warm. This has to be fully cold to be ready to serve.

Ingredients

  • 1 cup mango juice. You can either grind your own or use pre-processed juice, but try to avoid bottled juice with too much added sugar
  • 1 egg
  • Drizzle of honey
  • Optional: cream or coconut cream for topping

Step 1: Put a cloth towel on the bottom of a deep-depth frying pan. In a separate saucepan, boil enough water to fill the frying pan half-way.

Step 2: Crack the egg into a large mixing bowl. Run a fork through the egg whites to break them up. Then break the egg yolk and mix well.

Step 3: Add the mango juice and honey. Whisk well, then run the liquid through a fine-mesh strainer. Pour the remaining liquid into individual serving cups and then cover the filled cups securely with plastic wrap. Place the cups into the cloth-lined frying pan.

Step 4: Pour the boiling water into the frying pan – there should be enough water to cover the bottom 1/2 to 1/3 of the cups. Cover the pan with a lid and bring the pan to a rolling boil. When the water is fully boiling, reduce the heat to medium and cook another 10-15 minutes. The pudding is done when the top of the custard is opaque and you can push a skewer into the custard and it is solid.

Step 5: Pull the custard cups out of the water and have them come to room temperature. Then when they are cool, but them in the fridge for a couple hours to become fully cold. Serve with a drizzle of cream and sesame seeds.

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mango pudding

 

Recipes

Savoury udon egg custard

by AudreyLeave a Comment on Savoury udon egg custard

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I was inspired to make this recipe after going to eat at a soba noodle restaurant in Dallas. They had a dish in their small bites section that was so simple, yet delicious. The dish, called chawanmushi, is a steamed egg custard. The custard is dairy free and mixes egg with broth to create a light, savory appetizer or side dish. I took the basic idea from this dish, and taught myself how to make it through the Cooking with Dog Japanese cooking show channel on YouTube. (You can see their video for chawanmushi here and their recipe for udon egg custard here.)

This recipe is perfect for a spring meal as it is both warm and light. You will not feel overly full after eating this, so this would be an ideal late dinner or small lunch.

Ingredients

  • 1 package udon noodles, cooked
  • 2 cups dashi broth (or chicken broth)
  • 2 eggs
  • 1 tomato, cut into bite-size chunks
  • 1 shitake mushroom, sliced with the stem removed
  • 1/4 cup fresh cilantro, chopped
  • 1 small filet of grilled salmon, broken into chunks
  • drizzle sesame oil

Step 1: Put a cloth towel on the bottom of a deep-depth frying pan. In a separate saucepan, boil enough water to fill the frying pan half-way.

Step 2: Break up the egg whites with a fork. Then break the yolks and whisk the eggs until they are a homogeneous mixture.

Step 3: Mix the eggs with your broth. Stir well and then run the liquid through a strainer to ensure your mix is completely smooth when cooked.

Step 4: Put your udon noodles, vegetables and salmon into small bowls. Pour the egg liquid over the toppings and into individual serving cups and then top with a drizzle of sesame oil. Cover the bowls securely with plastic wrap. Place them into the cloth-lined frying pan.

Step 5: Pour the boiling water into the frying pan – there should be enough water to cover the bottom 1/2 to 1/3 of the bowls. Make sure that you are pouring around the bowls as to make sure that you do not dilute your egg mixture. Cover the pan with a lid and bring the pan to a rolling boil. When the water is fully boiling, reduce the heat to medium and cook another 10-15 minutes. The custard is done when the top is opaque and you can push a skewer into the custard and it is solid.

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