3 Old Fashioned Dessert Recipes You Need To Make Tonight

Baked Egg Custard

Baked Egg Custard
Baked Egg Custard
[image source: dreamstime.com]
4 large Eggs
3 cups Whole Milk
1 cup Honey or Maple Syrup
1 tsp Vanilla
1/4 tsp Nutmeg
Pinch of Salt

Bring milk, salt and nutmeg to a low simmer.  Whisk eggs, honey and vanilla well, until it is a pale yellow. Temper the eggs by slowly drizzling in simmered milk mixture while whisking briskly. Pour the custard through a strainer into custard cups or baking dish. Stand them in a water bath of hot water and bake at 325 degrees until the center is firm; approximately 20-40 minutes depending on the size of the custard cup or baking dish.  Test by running a knife into the custard; if it comes out clear it is done.

Fried Apple Rings

Fried Apple Rings
Fried Apple Rings
[image source: sweetescapesblog.com]
1 cup Flour
1 1/2 tsp Baking Powder
2 tbsp Sugar
1/2 tsp Salt
3/4 cup Milk
1 large Egg
4 large Pink Lady Apples
Sunflower Oil or lard for Shallow Frying
Cinnamon and Sugar for Dusting

In a cast iron pan, bring 1/2 inch of sunflower oil or lard up to 350 degrees.  Whisk together the flour, baking powder, sugar and salt. Beat the egg and add milk. Pour the milk and egg mixture into the dry ingredients, whisking well until combined.  Peel, center-core and slice the apples into 1/4 inch rings. Dip apple rings in batter and fry until golden brown. Drain and sprinkle with cinnamon and sugar mixture.

Rum and Raisin Rice Pudding

Rum Raisin Rice Pudding
Rum Raisin Rice Pudding
[image source: pinimg.com]
 
1 cup Arborio Rice
5 cups Half & Half
1/2 cup Sugar or Honey
1 1/2 tsp vanilla
1/2 tsp Nutmeg
Pinch of Salt
1/2 cup Raisins
2 large Eggs, lightly beaten
1 cup Heavy Cream
1/4 cup Dark Rum

Combine the rice, half & half, sugar or honey, vanilla, nutmeg, salt and raisins in a large saucepan. Set over low heat. Simmer for about 25 minutes, stirring constantly, until rice is al dente. Temper beaten eggs with a ladle full of milk mixture, then add eggs to the half & half/rice mixture, stirring constantly and cook for just another minute or two to thicken. Take off the heat and add the cream and rum; mix well and chill before serving.

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