Recipes tagged with « Vanilla »
Rich Vanilla Custard Twist
Velvety custard using 1.5 cups cream and 1 cup whole milk with oat milk option. Swap cornstarch for arrowroot powder to avoid gumminess. Uses 3 large egg yolks plus 1 whole egg for body and stability. Cook slowly until the custard thickens, watching for subtle bubbles and coats the back of a spoon. Infused with 1 tablespoon bourbon for depth, finished with cold butter. Chill covered directly on surface to prevent skin, sets in 4-6 hours or cooler overnight. Notes on texture, avoiding curdling, and custard skin included.
Vanilla Pudding Cupcakes
Fluffy cupcakes made with boxed cake mix boosted by instant vanilla pudding for moisture. Eggs, oil, milk, and sour cream build richness and tender crumb. Baked in standard liners, these bake until tops bounce back, not just 20 minutes on the clock. Buttercream whipped with powdered sugar and real vanilla, light but holds its shape. Sprinkle tops for color and crunch. Simple swaps for dairy, pantry staples. Signs to watch for doneness, tips to rescue dry cakes or dense frosting. Reliable method for day-to-day baking when time is tight but quality non-negotiable.
Vanilla Berry Trifle Remix
Layered dessert with angel food cake, homemade Madagascar vanilla pudding, mixed berries, and whipped topping. Altered berry ratios, swapped Cool Whip with mascarpone cream, added lemon zest for brightness. Chill times adjusted; makes 8 servings, about 2 hours prep including chilling. Nutritive values recalibrated, slightly lower sugar with fresh fruit. Combines quick pudding whipped up from scratch with classic light cake, layered method emphasizing textures and proper chilling for flavor melding. Efficient fridge chilling replaces longer waits. Practical substitutions given for dairy and fruit, notes on avoiding soggy cake or watery berries.
Vanilla Bean Ice Cream Twist
Rich custard-style ice cream made with egg yolks, maple syrup instead of sugar, infused with real vanilla bean and added a touch of cinnamon. Uses coconut milk mixed with heavy cream for a slight tropical note. Texture: creamy with a subtle spiced warmth. Volume around 1 liter. Traditional cooking method with careful low heat to avoid scrambling eggs. Quick chilling accelerates firming in ice cream maker. Practical substitutions for dietary needs. Strong focus on visual and tactile signs to gauge readiness.
Twisted Vanilla Frozen Yogurt
Frozen yogurt with a twist on the classic vanilla flavor. Uses coconut sugar and maple syrup instead of white sugar and corn syrup. Added a pinch of cinnamon and lemon zest for an unexpected dash of flavor. The preparation involves blending all ingredients until smooth, then churning until semi-frozen, followed by slow freezing for a dense texture. Makes about one liter, taking a little over half an hour to prepare and chill.