Best 3 Custard Cinnamon Rolls Recipes

BAKED CUSTARD WITH CINNAMON

Steps:

• In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

CUSTARD CINNAMON ROLLS RECIPE - (4.3/5)

Steps:

• 1. Dissolve the yeast in warm water. Set aside. 2. Mix together flour, sugar, and margarine, salt, eggs, milk and yeast mixture. Once evenly mixed knead the dough in a floured board. Form into a large ball then place in a bowl covered in cling wrap. Place in a warm place and let it rise for 1 hour or until it doubled in size. 3. Remove dough from the bowl, deflate and roll into a floured surface until it reaches 24 x 16 inches in dimension. The thickness should be around 1/4 inch. 4. Prepare the custard by mixing together condensed milk, egg yolks and flour. Place in a sauce pan then cook in low heat until if forms a stiff but spreadable custard. Turn heat off then set aside. 5. Prepare the filling by mixing brown sugar and cinnamon together. 6. Spread the softened margarine over the top of the flattened dough, sprinkle the cinnamon mixture, spread the custard then top with raisins and apricots. 7. Now start rolling starting on the 24 inch side until the end then cut into 2 inch slices. Place in a greased pan and set it aside for 30 more minutes letting it slightly rise again. 8. Bake for 10 minutes in a 200C pre-heated oven. 9. When rolls are cooked, glaze top with honey.

CINNAMON CUSTARD PIE

Steps:

• Preheat oven to 350 degrees. Turn out pate brisee onto a lightly floured surface. Roll dough to a 1/8-inch thickness. Transfer and press dough to a 9-inch fluted pie dish, or fit dough into a regular pie dish, and flute edges. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a wire rack, and let cool completely.
• Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gentle simmer in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks; discard.
• Whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is smooth. Pour through a fine sieve into cooled piecrust. Skim any foam from surface of filling. Bake until pie is just set but center is still slightly wobbly, about 50 minutes. Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight. Lightly dust top of pie with ground cinnamon.