custards

This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won&#x27;t miss the crust at all! It&#x27;s gluten free and refined sugar free too. EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Crustless Pumpkin Pie Pudding

Butter or coconut oil to butter the pie dish/dishes

cinnamon

½ tsp ground ginger

cloves

⅛ tsp freshly grated nutmeg

cornstarch

tsp vanilla extract

maple syrup

eggs

pumpkin puree (1 can)

fl oz evaporated milk (1 can)

whipped cream (optional)

Maple syrup (optional)

Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).

In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.

Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.

Add the 2 eggs and yolk, and whisk to combine.

Add the pumpkin puree and whisk until it's mixed in well.

Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.

Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen countertop firmly (don't break the dish though!), a couple of times, to remove any air bubbles.&nbsp;See recipe notes on how to bake this crustless pumpkin pie in smaller dishes.&nbsp;

Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).

If you have a thermometer, check for an internal temperature of&nbsp;165 - 170°F in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.

Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate it overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.

Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with sweetened whipped cream and a drizzle of maple syrup (optional).&nbsp;

Creamy vanilla pastry cream, used in many types of dessert. Perfect for profiteroles and eclairs. This recipe is gluten free, and also dairy free friendly.Easy - This is an easy recipe, but requires constant supervision. Please read recipe fully before proceeding. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Creme Patissiere (Vanilla Pastry Cream)

milk

tbsp sugar

salt

½ tbsp cornstarch (cornflour)

vanilla bean paste vanilla bean pod

unsalted butter (softened)

If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans.

Add the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil.&nbsp;

While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. (If you are using vanilla bean paste or extract, add it to the egg mix too). Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil.

As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken - this should take about 1 - 2 minutes.

While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.

Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.

Use as needed after the pastry cream has been chilled.&nbsp;

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it&#039;s a great recipe to make ahead!EASY RECIPE -  Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Sous Vide Creme Brulee Recipe

tbsp vanilla extract (or 1 vanilla bean

sugar

bourbon (optional)

whipping cream (35% fat content)

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a paste.

Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren&#039;t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F/ 82°C. Start the sous vide.

Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

When the circulator reaches the set temperature, start timing the cook time for 1 hour.

After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

Let the custards cool completely to room temperature.

Transfer the jars into the fridge and let them chill over night.

You may have to gently pry the lids off the jars with a spoon to break the seal, when you&#039;re ready to serve them.

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.

Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

These pasteis de nata, or Portuguese custard tarts, are a specialty of Belem, near Lisbon. The pastries have crisp, puff pastry crusts that are filled with a luscious baked egg custard. You can make the pastry and filling up to several days ahead and assemble them right before baking.

Pastéis De Nata | Portuguese Custard Tarts

sea salt

water

unsalted butter (8 oz), room temperature, stirred until smooth

all-purpose flour

milk, divided

vanilla extract

egg yolks, whisked

Confectioners' sugar

Cinnamon

Pastéis de Nata | Portuguese Custard Tarts

In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.

Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.

Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn&#8217;t sticking to your work surface.

Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.

Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.

Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.

For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.

Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)

Make the pastéis de nata dough

In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.

Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.

Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.

Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)

Make the custard

Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it&#8217;s about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.

Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.

Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.

Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners&#8217; sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they&#8217;re made.

Assemble and bake the pastries

https://s23991.pcdn.co/wp-content/uploads/2016/02/pasteis-de-nata-thumb.jpg.webp

Learn how to make classic pastéis de nata, Portuguese custard tarts.

How to Make Pastéis de Nata

This Salted Caramel Chocolate Crepe Cake is a spectacular dessert! No baking required. Layers of delicious chocolate crepes &amp; salted caramel diplomat cream filling. Perfect showstopper dessert, and you can make the easy version or the intermediate version, as indicated below. INTERMEDIATE - This recipe is suitable for someone who has made cakes before DUE to the several components involved. EASY VERSION - Serve the cake after the first glazing of the cake. Skip the extra chocolate layer to create a 'dam' on the surface of the cake. And skip the salted caramel sauce on top. Instead, you can serve the salted caramel sauce on the side if you like. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsThis cake may require one or two overnight chill times. The recipe is long, since there are several components, but every step is described and clarified in detail.

Chocolate Crepe Cake with Salted Caramel Filling

ml milk (2 ¼ cups (I prefer whole milk

71 g butter (5 tbsp (melted))

vanilla

g white sugar or brown sugar (¼

flour

cocoa powder

white sugar (1 cup)

240 mL heavy cream (1 cup (35% fat))

360 mL milk (1 ½ cups)

cornstarch (5 tbsp)

tbsp vanilla extract

gelatin powder

240 mL heavy cream chilled (1 cup (35% fat))

57 g confectioner’s sugar (½ cup)

400 g semisweet chocolate

heavy cream (1 ⅔ cup (35% fat))

unsalted butter (3 tbsp (softened))

300 g white sugar

mL heavy cream

(1 cup (35% fat, at room temperature or warm))

½ tsp sea salt (more if needed)

unsalted butter

(1 ½ sticks)

Make the chocolate crepe batter according to the instructions here. The crepes should be cooked in a 10 inch non-stick pan.

Stack the cooked crepes on a plate or wire rack until needed.

Chocolate crepes

MAKING THE CARAMEL - Sprinkle the sugar over the surface of a stainless steel pan or non-stick pan. The sugar should be in a thin layer in the pan, so that it melts faster and is easier to caramelize.

Make sure the pan and all the utensils that you&#039;re using have no fat or water.

Heat over medium heat, and stir the sugar as it melts, with a heat-proof spatula. The sugar will stick to the spatula, so use a non-stick silicone spatula if possible.

Continue heating the sugar, while stirring frequently, until the sugar turns amber in color. Do NOT touch the caramel or get it on your skin as it is very hot! When the sugar starts to turn yellow, it will change color very quickly, so take care not to let the caramel burn.

When it turns amber colored, add the warm cream into the pan. The caramel will sputter, so PLEASE STAND BACK as you add the cream to avoid any splash back. Stir the caramel soon after adding the cream to dissolve the sugar. This will take a few minutes. The caramel will form clumps when you add the cream. This is OK, just stir to dissolve.

When the caramel has mostly dissolved in the cream, add the milk, salt, and vanilla into the pan. Heat and keep stirring the milk frequently to completely dissolve the caramel. When it’s nearly boiling or just starting to simmer, remove from the heat. The caramel flavored milk base is now ready.

Next, place the eggs and cornstarch in a small jug or bowl, and whisk until you have a smooth mixture.

Temper the egg mixture by adding a little of the hot caramel milk in a slow and steady stream to the egg mixture, while whisking the eggs constantly. Add enough caramel milk to warm the mixture, and then pour the egg-milk mixture back into the pan with the rest of the caramel milk.

Return the pot with the egg-caramel milk custard mixture back to the stove over medium heat. Heat the custard while whisking/stirring frequently, until it starts to thicken. Stir and whisk well to make sure the eggs don’t curdle and stick to the bottom of the pan as the custard heats and thickens. I like to switch between a whisk and a spatula to make sure the custard stays smooth while thickening.

In between stirring/whisking, check to see if the custard is starting to come to a boil.

Cook the custard until it comes to a boil; i.e. bubbles start breaking through the surface of the custard. When the custard starts to boil, remove it from the heat. If there are clumps, pass the custard through a fine sieve to remove them.

Add the butter to the custard and whisk it in until the butter is incorporated. Pour the custard into a bowl, and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface of the custard (to prevent a skin from forming on top).

Allow the custard to cool down to room temperature, then store it in the fridge for a few hours or overnight until chilled, and it&#039;s ready to be mixed with the cream.

The custard can also be chilled quickly by spreading it out in a thin layer on a baking pan, and then cover with plastic wrap as mentioned above (touching the whole surface). It can then be refrigerated OR placed in the freezer for about 30 minutes (but make sure not to freeze it).

Salted caramel pastry cream (custard)

Place the water in a small microwave-proof bowl and sprinkle the gelatin over the surface of the water. Allow the gelatin to bloom for about 10 minutes.

After the gelatin has bloomed, microwave the gelatin for about 10 - 20 seconds to dissolve it. Add about 1 tbsp of the chilled cream while stirring the gelatin, to temper the heat of the gelatin mix.

Place the chilled cream in a clean bowl and add the confectioner's sugar and vanilla extract. Start whisking the cream with a hand mixer at medium-high speed.

Quickly pour in the dissolved gelatin while whisking the cream to make sure the gelatin gets mixed in well. To avoid clumping, do not pour the gelatin mix ON the whisk attachments, and also avoid adding it too far from the whisk. The gelatin mixes in well and quickly when it&#039;s introduced to the spot where the cream is moving the fastest.

Continue whisking until the cream forms soft peaks. Set aside for a few minutes until you get the cooled pastry cream ready.

Whisk the set salted caramel custard with a hand whisk until smooth. Add about ⅓ of the stabilized whipped cream and gently whisk it into the pastry cream. Add the rest of the cream (or as much as you like), into the custard and fold it in. The more cream you add, the texture will be lighter, and the salted caramel flavor will be more mellow. I prefer to add about ¾ of the whipped cream.

Cover the bowl with plastic wrap and refrigerate until you’re ready to assemble the crepe cake.

Salted caramel diplomat cream (make this the following day)

Place the chocolate in a bowl. If the chocolate is large, chop into smaller pieces.

Add the vanilla and salt into the chocolate.

In a small saucepan, place the cream and heat until the cream starts to simmer. It should not come to a boil.

Pour the hot cream into the bowl with the chopped chocolate. Cover the bowl with a plate or plastic wrap and let it sit for about 30 seconds.

Whisk the cream and chocolate mixture until you have a smooth chocolate ganache.

Add the softened butter and whisk it in until melted and mixed in well.

Set the ganache aside and let it cool down slightly. Whisk occasionally to prevent a skin from forming on top.

Chocolate ganache (make this once the crepe cake is chilled)

Make the salted caramel sauce according to the recipe here. If the salted caramel sauce is too thick, add a little water to get it to the consistency you like.

Salted caramel sauce

OPTIONAL - Using an 8 inch plate or an 8 inch tart ring, cut each of the crepes into neat 8 inch circles. This will remove the thin lacy edges, and make sure each crepe is the same size, and your final cake is more neat.

Place a parchment paper or cardboard cake round (that is the size of the crepes), on a cake stand or plate. Make sure the cake stand or plate can fit inside your fridge as well, since you will be refrigerating the cake on this plate later on.

The first crepe will go directly on top of this parchment paper or cake round.

Next, take about ¼ - ⅓ cup of the salted caramel pastry cream and spread it over the crepe in a very thin layer. The thickness should be similar to the thickness of the crepe.

Carefully place another crepe over of the filling, making sure to center it properly.

Repeat with the filling, and then another crepe, until all the filling is used up. End with one last layer of crepe on top. I used 16 crepes here, but you can use anywhere between 14 - 18 crepes, depending on how much filling you use between the layers.

Make sure the crepe cake stack is not leaning to one side, and stack the crepes neatly as you go.

When the chocolate crepes and filling have been layered, carefully place the crepe cake in the fridge for a few hours or overnight, until completely set.

Assembling the chocolate crepe cake with salted caramel filling

Now the cake should be set and firm, and can easily be lifted off the plate onto a wire rack. Place the wire rack over a clean baking tray/pan to catch any excess chocolate ganache.

OPTIONAL - Apply a thin “crumb coat” of chocolate ganache over the crepe cake, especially on the sides so that the glaze will come out smoother. Let it set for a few minutes.

Pour the cooled (but slightly warm), but still very liquid chocolate ganache over the surface of the crepe cake. Use an offset spatula to spread the chocolate over the surface to cover the cake completely and smoothly on the top and the sides. Transfer the crepe cake into the fridge to set.

When the ganache has set, the chocolate crepe cake is ready to be served with just that simple glaze. HOWEVER, if you&#039;d like to have the salted caramel sauce on top, you will need to add another layer of ganache on top to create a 'well' on the surface of the cake.

Take the leftover chocolate ganache and let it cool until spreadable. Spread enough ganache on the sides of the crepe cake, and smooth it out using a spatula. Create a 'well' with a raised edge on the surface of the crepe cake with the ganache.

Since the crepe cake is cold, the chocolate ganache should set very quickly.

Pour the salted caramel sauce on the top. The “well” you created on top will keep the salted caramel sauce in place.

Refrigerate until you&#039;re ready to serve.

Cut slices using a warm, dry, and clean knife.

After the cake is set

Silky, creamy custard, topped with a thin, crackly layer of caramel, this is the perfect creme brulee. It&#039;s a simple, yet elegant and decadent dessert!EASY - Easy recipe for beginners. Will need individual sized dishes. This recipe does not require a blow torch either.

Classic Creme Brulee

sugar (use ¼ cup if

white sugar

Place the cream in a saucepan.

If you’re using vanilla bean to flavor your custard base, split the vanilla bean lengthwise in half. Use the back of your knife to scrape out the caviar. Add the caviar and the vanilla bean pod to the cream. Whisk to combine.

Heat the cream over medium / medium-high heat until the cream is steaming and just starts to simmer (not boiling).

Let it sit for about 5 -10 minutes to allow the vanilla bean to infuse into the cream. It’s OK to leave it for longer as well.

When the cream is infused with the vanilla bean, remove the vanilla bean pod from the cream. (If you want, you can strain the mix as well, but make sure the caviar stays in the cream).

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), pinch of salt and bourbon (if using), and whisk together to form a paste.

Place the bowl with the egg mixture on a non-slipping surface (i.e. you can keep the bowl on top of a wet cloth napkin or thick paper towel). While whisking constantly, add the hot cream mix in small additions to the egg mixture. The eggs will have tempered enough when about half of the cream is added. Then add the rest of the cream and whisk gently to combine.

The custard mixture may have some bubbles on the surface at this point. Cover and let it rest to allow the bubbles to subside. You can also gently stir to remove some of the bubbles.

Creme brulee custard base

Top 19 custards recipes from across the web

The most viewed custards recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Classic Creme Brulee

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Top 19 custards recipes from across the web

The most viewed custards recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crustless Pumpkin Pie Pudding

Creme Patissiere (Vanilla Pastry Cr...

Sous Vide Creme Brulee Recipe

Pastéis De Nata | Portuguese Custar...

Chocolate Crepe Cake with Salted Ca...

Classic Creme Brulee

Vanilla Diplomat Cream

Homemade Banana Pudding from scratc...

Homemade Vanilla Pudding

Homemade Chocolate Pudding

Simple Stovetop Rice Pudding

Old-Fashioned Rice Pudding

Classic Bread Pudding

Dark Chocolate–Avocado Pudding

Make-Ahead Cheese Soufflés

Pastéis de Nata (Portuguese Custard...

Chocolate Cremeux Recipe

Chocolate creme patissiere (Chocola...

Mocha Pots de Crème For Two

The most viewed custards recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine