Do you want something more along the lines of a custard but, don't have the time for making my traditional Pot de Creme? Try my easier "stove-top" version. This is a wonderful treat and even better when served with fresh fruit. Raspberry, Blueberry and Peach are my top 3 fruit choices that compliment the rich vanilla bean taste in this custard. Make some! As a Brand Ambassador for Rodelle, they provided me with their Vanilla Paste, which really brings this recipe to its full flavor potential.
Enjoy! ~Diane Easy Vanilla Bean Custard (stove-top version) Ingredients: 2 Cups Milk 2 Tablespoons Cornstarch 1⁄3 Cup Sugar 2 Eggs, lightly beaten 1 teaspoon **Rodelle Vanilla Paste Directions:
Yield: Approx 3 cups Recipe Note: **Rodelle Vanilla Paste and other great baking essentials can be found on their website at www.rodellekitchen.com
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This cake forms its own 3 layers upon baking!! To me this is the look of a custard "cake' and the taste is a cross between a clafoutis and a crepe with very sweet, tasty "layers." There are SO many new flavor profiles for this cake now - I can't wait to try more of them - like Carrot Cake and Red Velvet Cake! We actually also prefer eating this warm or at room temperature on the day it is made - that's your call, try it and see which you like better warm or cold...
~Enjoy! Diane Magic Custard Cake Ingredients 4 eggs, room temperature, separate yolks from whites 1 tsp vanilla extract or vanilla bean paste 1 Tbs lemon juice or water 3/4 cup sugar, divided 1/2 cup butter, melted 3/4 cup of all purpose flour 2 cups milk, warmed powdered sugar, for dusting cake Directions
Recipe Notes: Room temperature egg whites will whip up into stiff peaks much quicker then cold eggs. Have your Flour batter ready to go so that the meringue you made doesn't have time to sit and deflate/degrade before folding it into the final batter. The cake may deflate a bit once out of the oven. The Layers: 1) Since the egg yolks are beat with the flour, it helps to create the dense crust at the bottom of the cake. 2) The milk is less dense than the yolks and flour that are already blended together, so it stops in the middle to create the custard. 3) Egg whites are light and airy after being beaten into a meringue, so they float to the top to create the light, fluffy cake layer. Recipe adapted from three sources: Kitchen Nostalgia, Jo Cooks and All Things Food - Cooking with Mary & Friends. |