Best 4 Norwegian Baked Prune Custard Recipes

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Are you looking for a delicious and traditional Norwegian dessert? Look no further than the Norwegian Baked Prune Custard, a classic recipe that is sure to impress. This creamy and flavorful treat combines the sweetness of prunes with a custard base, creating a rich and comforting dessert that will satisfy any sweet tooth. Whether you're looking for a special occasion dessert or a comforting treat for a cold night, this recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SVISKER GRöT - NORWEGIAN PRUNE PUDDING



Svisker Gröt - Norwegian Prune Pudding image

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb prune
2 cups water, hot (just below the boiling point)
1 cup sugar
1/8 teaspoon salt
1 inch cinnamon stick
1/2 cup water, boiling
1/3 cup cornstarch
1 tablespoon lemon juice (fresh is best)

Steps:

  • Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
  • Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
  • Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
  • Remove cinnamon and add lemon juice.
  • Pour into a mold, chill and serve with cream.
  • **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).

Nutrition Facts : Calories 247.5, Fat 0.1, Sodium 51.8, Carbohydrate 64.2, Fiber 2.8, Sugar 47.8, Protein 0.8

NORWEGIAN BAKED PRUNE CUSTARD



Norwegian Baked Prune Custard image

Provided by Nika Standen Hazelton

Categories     Milk/Cream     Egg     Dessert     Bake     Prune     Almond     Port     Chill     House & Garden

Yield Serves 4 to 6

Number Of Ingredients 8

1 1-pound box medium prunes (about 25-30)
Port
Whole blanched almonds
3 eggs, separated
1/4 cup sugar
1 cup light cream
1 teaspoon vanilla
1/2 cup heavy cream, whipped

Steps:

  • Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.

NORWEGIAN SOUR CREAM AND RAISIN PIE



Norwegian Sour Cream and Raisin Pie image

This recipe has been passed down in my family and has its roots in Norway. My grandma would always make this pie for Thanksgiving, and now my dad has taken over that role. Based on the ingredients, it is an interesting pie but the flavor is both unique and delicious. Enjoy!

Provided by MIKEJ22

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h

Yield 8

Number Of Ingredients 11

1 cup sour cream
1 cup white sugar
2 eggs, beaten
1 teaspoon baking powder
1 pinch salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
3 tablespoons white vinegar
1 cup raisins
1 unbaked 9 inch pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
  • Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 51.5 g, Cholesterol 59.2 mg, Fat 14.9 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 212.9 mg, Sugar 35.9 g

OLD FASHIONED PRUNE CAKE



Old Fashioned Prune Cake image

This is a very moist and rich cake. A little troublesome, but well worth it!

Provided by WYJAC

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

1 cup vegetable oil
3 eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 ¼ teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups chopped pecans
¾ cup butter
¾ cup buttermilk
1 ½ teaspoons dark corn syrup
1 ½ cups white sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
  • In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
  • In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
  • Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
  • Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
  • Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
  • For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g

Tips:

  • Choose ripe and juicy prunes for the best flavor and texture. Overly dry or soft prunes may not yield the desired results.
  • Use a sharp knife to split the prunes in half and remove the pits. This will help the prunes absorb the custard mixture more evenly.
  • Use whole milk for a richer and creamier custard. You may also use a combination of milk and cream for an even more decadent dessert.
  • Be careful not to overmix the custard mixture. Overmixing can result in a lumpy or curdled custard.
  • Bake the custard in a water bath to prevent the top from browning too much and to ensure even cooking throughout.
  • Let the custard cool completely before serving. This will allow the flavors to meld and the texture to set properly.

Conclusion:

Norwegian Baked Prune Custard is a classic dessert that is both delicious and easy to make. With its creamy custard, sweet and tangy prunes, and crispy topping, it's sure to be a hit with your family and friends. Whether you're serving it as a special occasion dessert or a simple weeknight treat, this dish is sure to please. So next time you're looking for a tasty and comforting dessert, give this Norwegian Baked Prune Custard a try!

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