Recipe - Stirred Stove-Top Custard: Variations

ALMOND
2 teaspoon Almond extract
1 cup Almond amaretti

BUTTERSCOTCH
6 tablespoon Butter
1 Three fourths cup Lt brown sugar; firm packed

CHOCOLATE
One half cup Sugar
8 ounce Chocolate, semi or bitter
sweet; finely chopped

CITRUS
1 tablespoon Zest from tangerine, orange,
lemon or lime

COCONUT
3 Three fourths cup Coconut milk
Toasted sweetened shredded
coconut; garnish

COFFEE
1 tablespoon Espresso powder

FRESH FRUIT SWIRL
2 cup Fresh fruit

HIGH SPIRITED
2 teaspoon Liqueur

MOCHA
1/3 cup Dutch process unsweetened
cocoa powder
1 cup Sugar
One fourth cup Butter
2 teaspoon Espresso powder

PINEAPPLE
1 cup Canned crushed pineapple

ALMOND: Omit the vanilla bean and substitute almond extract for the vanilla
extract. Crumble enough Italian amaretti or other almondflavored macaroons
to equal 1 cup fine crumbs. Stir about 2/3 cup of the crumbs into the
pudding along with the almond extract. Sprinkle the remaining crumbs over
the top of the pudding just before serving.

BUTTERSCOTCH: Omit the vanilla bean. Increase the butter to 6 tablespoon and
substitute 1 Three fourths cups firmly packed light brown sugar for the granulated
sugar. After heating the milk and cream as directed, melt the butter in
another heavy saucepan over low heat, add the brown sugar, and stir until
the sugar and butter melt together, about 3 minutes. Gradually stir or
whisk in the warm cream mixture until smooth. In the top pan of a double
boiler, stir together the cornstarch and salt; do not add granulated sugar.
Continue as directed in the basic recipe, adding the brown sugar /milk
mixture in place of the milk.

CHOCOLATE: Reduce the sugar to One half cup. Finely chop 6 to 8 ounces semisweet
or bitter sweet chocolate and stir it into the pudding along with the
butter until melted.

CITRUS: Omit the vanilla bean. Add 1 tablespoon finely grated or minced lemon,
lime, orange, or tangerine zest to the milk and cream when heating. Strain
the milk, if desired, before adding the sugar mixture. Garnish the pudding
with candied peel of the same fruit.

COCONUT: Substitute canned or freshly made coconut milk for all or part of
the milk and cream. Sprinkle the top of the pudding with lightly toasted
sweetened shredded coconut.

COFFEE: Stir about 1 tablespoon instant espresso powder into the warm milkcream
mixture.

FRESH FRUIT SWIRL: Prepare the basic custard and chill. Puree about 2 cups
fresh berries or figs, cut or sliced up peaches or nectarines, poached pears, cooked
apples, or stewed dried fruit until smooth. Swirl it through the cooled
pudding.

HIGH SPIRITED: Omit the vanilla bean and stir in Amaretto, Frangelico,
Grand Marnier, Kahlua or other liqueur to taste instead of the vanilla
extract.

MOCHA: Increase the sugar to 1 cup. Add 1/3 cup unsweetened cocoa powder,
preferably Dutchprocess type, along with the sugar. Increase the butter to
One fourth cup. Stir about 2 teaspoon instant instant espresso powder into the warm
milk.

PINEAPPLE: Stir 1 cup canned crushed pineapple into the warm custard.

Source: James McNair's Custards, Mousses, & Puddings
Posted to MMRecipes Digest V4 #049 by Linda Place
placel@worldnet.att.net on Feb 17, 1997.