Posted on Friday, 30th July 2010 by Grace Massa Langlois
Lately I’ve been on a Donna Hay kick. She was one of the judges on MasterChef Australia this year and I’ve come to really like her and her philosophy on food. She is a beautiful food stylist, I think she could make any dish look spectacular. I purchased my very first Donna Hay cookbook, The Instant Cook, the other day and was lucky enough to find one of her magazines (50th Birthday Issue).
She has so many beautiful dishes featured in this edition of the magazine and when I spotted her recipe for Classic Baked Vanilla Custard Cups (one of my favourite desserts) I thought I would give it a try.
Grand Marnier (orange-flavoured cognac) is one of my favourite liqueurs. According to Wiki it was created in 1880 by Alexandre Marnier-Lapostolle. I use it quite often when baking, especially with chocolate, raspberries, strawberries, and oranges. I find it enhances the flavour of sauces and I especially love using it in custards. At this time of year I always have a fridge full of berries and I knew raspberries paired with the Grand Marnier would be a perfect combination.
Custards are so easy to make and they take very little time. They are also the base for so many different desserts. Once you master a good custard base the possibilities are endless. You can use it as a base in tarts or pastries. It’s also used in many savoury dishes, one being quiche.
Donna’s recipe is a definite winner, the custard was so creamy and absolutely delicious. The fresh, juicy raspberries was so refreshing and the addition of Grand Marnier makes this an elegant dessert for any dinner party.
Baked Grand Marnier® and Raspberry, Vanilla Custard Cups
(Adapted from Donna Hay Magazine)
Serves 6
- 1 pint raspberries
- 2 cups (500 ml) single (pouring) cream
- 1 cup (250 ml) milk
- 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
- 2 eggs and 3 egg yolks, extra
- 1/2 cup (110 g) caster (superfine) sugar
- 3 tablespoons Grand Marnier®
- Preheat oven to 150° C (300° F). Place raspberries in the bottom of a 6-cup ovenproof dish or in individual teacups or ramekins, set aside.
- Place the cream, milk, vanilla bean and seeds (or vanilla extract) in a saucepan over high heat until the mixture just comes to the boil. Remove from heat and set aside.
- Place the eggs, extra yolks, and sugar in a medium bowl and whisk until well combined. Gradually add the hot cream mixture to the egg mixture, whisking well to combine. Add Grand Marnier®, whisking well to combine.
- Strain custard into a 1.5 litre-capacity (6 cup) ovenproof dish. If using individual cups (ramekins or teacups) strain custard into a large, heatproof pouring vessel, then pour the custard into 6 X 1 cup-capacity teacups or ramekins.
- Place ovenproof dish (teacups or ramekins) into a water bath (see recipe notes below). If using 6-cup ovenproof dish bake for 1 hour 25 minutes or until just set. If using 6 X 1-cup capacity teacups or ramekins bake for 45 minutes or until just set.
- Remove from the water bath and allow to stand for 15 minutes before serving.
Recipe Notes:
To make a water bath, place a tea towel into a deep-sided baking dish, then place custard dish or individual teacups or ramekins on the tea towel. Pour in enough boiling water to come halfway up the sides of the custard dish or individual teacups or ramekins. This will ensure an evenly cooked custard.
*To ensure I don’t get any water into my custard, after I place the custard dish(es) into the baking dish I pull out my oven rack halfway, place the baking dish on the rack and then I fill with water. I then carefully push the oven rack back into position.
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Tags: after school treat, afternoon tea, baked pudding, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, Italian dessert, Italian desserts, pudding, raspberries
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Recipes
Comments (21)
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July 30th, 2010 at 4:03 pm
Grace, you always have the most delicious recipes and the most beautiful photos. I just love your blog. Grand Marnier is my very favourite liqueur. I’ve never cooked or baked with it though. These custard cups are so perfect for summer. Gorgeous!
July 30th, 2010 at 4:16 pm
Oh Brenda you are so sweet, I was having one of those off days today and you just lifted my spirits, thank you! Brenda once you start experimenting with Grand Marnier you are going to love it, just add a little in your next dessert, you’ll be so surprised, so tasty. Have a great weekend!
July 31st, 2010 at 9:28 am
Wow those are so gorgeous!! And I bet they tasted amazing too
July 31st, 2010 at 5:23 pm
I love the look and style of your blog! Your pictures and recipes are amazing too!
GourmetGlitterati.com
July 31st, 2010 at 6:59 pm
Wow! What a yummy blog you have here. Just blog walking to see what my neigbors are blogging about. Have a great weekend!:)
July 31st, 2010 at 8:08 pm
Thank you for stopping by and you have a great weekend as well!
July 31st, 2010 at 8:08 pm
Thank you so much Kristen
July 31st, 2010 at 8:24 pm
These look so delicious Grace, would it be possible for you to freeze some and send them over to me in airmail? Have a relaxing Sunday.
July 31st, 2010 at 9:42 pm
Hey thr,
I was craving for chocolate mousse since morning and so just sat with my computer to look up a quick recipe and came across your blog. So just thought of dropping you a line telling you how much I loved it. Loved your photography as well!
Thanx for your quick chocolate mousse recipe! Off to the kitchen now
keep up the good work!
July 31st, 2010 at 10:57 pm
Thanks you so much for visiting, you’re going to love the mousse, I love all of Chef Ramsay’s recipes. Hope you come back again!
July 31st, 2010 at 11:02 pm
Sorry Ryan can’t be freezing custard. I may just have to come visit and make you some. Relaxing is exactly what I haven’t planned for tomorrow, lazy day by the pool with family and friends, a barbecue and a few cocktails. Hope you have a great day too!
August 3rd, 2010 at 9:02 pm
OMG – love the sweets on your blog!
Pictures too – do you take them yourself? This custard in particular looks delicious; I’ll have to try it!
Liza
August 4th, 2010 at 2:23 am
Thank you Liza, my daughter, Liana, takes the photos.
August 11th, 2010 at 1:57 pm
lovely looking refreshing dish!
August 11th, 2010 at 2:33 pm
Thank you, just visited your site, such beautiful photography, heading back to explore.
July 22nd, 2011 at 5:42 pm
What happens if u do accidentally get a little water in the custard??? Does it destroy your custard instantly? Your custard looks fabulous btw!!
July 22nd, 2011 at 6:49 pm
Thank you! Do you mean when you are putting in the oven or removing? It could curdle the cream a bit. In fact it happened to me last night with a batch of bonet that I baked, a little water accidently went into a couple of the cups. I was quick enough to remove the water and they continued to set fine but the presentation was definitely off. You need to push the oven rack in as much as possible before filling and it is best to place in a larger pan than you think you will need, this way you can fill away from the cups.
September 1st, 2011 at 10:05 am
Great Recipe! Mine are in the oven right now, I only hope they taste as good as they look!
September 2nd, 2011 at 6:20 am
I bet they do Casey, hope you enjoy!
February 20th, 2012 at 10:38 pm
Ive been looking for a twist on a custard recipe. This looks wonderful. Thanks for posting
March 27th, 2012 at 7:12 pm
[...] instead. I had 2 ramekins and a tart pan, so those worked out well for me. Recipe (adapted from here): 1/2 pint raspberries 1 cup heavy cream 1/2 cup milk (I used 2% since that’s all I had but [...]