Heavenly Blintz Custard

“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.”
-Andy Rooney
Heavenly Blintz Custard, otherwise known as “What do I do with leftover Blintzes?”
**Snort… like there’s ever any leftover around here. 😉 **
The other day I gave you my recipe for Homemade Blintzes… scoot on over there and grab that recipe OR you certainly may use store or deli bought too.
In my not too humble opinion when it comes to blintzes, fresh is always best.
However, a good friend has been making it with store bought frozen blintzes and her family still loves her and doesn’t know the difference.
I have attended MANY a brunch where there was tons of food we were putting away at the end.
That is a great opportunity to whip out you’re Heavenly Blintz Custard Recipe and knock everyone’s socks off. 🙂
I made it once for a girlfriend and she proclaimed it “the best breakfast casserole she’d ever had” in her awesome thick Southern accent.
The word cassarole is such a negitive in my mind so I pulled a face at her.
“You say custard, if I cut it with a knife it’s a casserole where I’m from.” She teased.
Well, if you call this a casserole, I am POSITIVE you’re perception of the word casserole will surely change!
I just call it FANTASTIC!
Excellent for serving at large family gatherings, holidays, potluck.
Blintzes can be made ahead of time and stored in the fridge to save your sanity and time at the last minute.
Making the Blintzes is the most time consuming.
Putting together Heavenly Blintz Custard takes less than 10 minutes.
Pre-heat the oven to 350 Degrees.
Do it now before you forget.
Get a large rectangular baking dish 8×8 or larger.
( I prefer a bit larger)
Pour 1/4 of a cup of melted butter into your baking dish, moving it around to allow the butter to coat the entire pan generously.
(Don’t be afraid to use a clean fingers to help coat it evenly. If the fingers are not clean… they need not be cooking any who. Wash up!… Hurry up, We’re all waiting!!)
Line up your Cheese Blintzes in the butter coated pan, nice and neat making 2 rows of 8-12 blintzes in each row. More if the Cheese Blintzes you are using are small. Our deli has really small blintzes that allow me to make 3 rows if I’m cheating and letting the deli to the hard part.
(I make this using blintzes that are NOT fried yet most often.
However if I had leftovers I would not hesitate to use friend blintzes as well. I have also use fruit blintzes in this recipe and it turns out fine BUT it turns out too sweet for my taste. You could certainly do a pan of half cheese filled and half fruit filled and have a fun taste test.)
In a stand mixer, with a hand mixer or for those super strong studly cooks get you’re arm workout in and beat until fluffy and light:
1/4 Teaspoon Salt
2 1/4 Cups Sour Cream
2 Teaspoons Vanilla
1 Teaspoon Cornstarch
7 Eggs
1/2 Cup Sugar
(Every so Often I am so moved to add a 1/2 a teaspoon of pumpkin pie spice for a little cinnamon, nutmeg twist. I ALWAYS sprinkle the top with Pumpkin Pie Spice.)
Take that beautiful custard mixture and pour it over the top the the blintzes you have arranged in the baking dish.
(If you are using one of those toss away foil pans, be sure to place a cookie sheet under it so that it makes it much easier and safer to remove from your oven.)
Pop the dish into your pre-heated oven that should be 350 Degrees by now.
It will cook for 1 Hour.
Remove from oven and let it sit for 5-10 minutes before serving with fresh fruit, a dusting of powdered sugar, sour cream, apple sauce, whipped cream.
It is sweeter than a plain blintz so I prefer a delicious fruit salad.
However, there is really not wrong way to eat this.
CONFESSION: I have been known to add a scoop of vanilla bean ice cream next to a rectangle of HOT Heavenly Blintz Custard… sweet creamy and almost too heavenly!
When it becomes a melty mess, my inner 6 year old leaps with glee and digs in. 🙂
The beautiful part of Heavenly Blintz Custard is that you can have all of it prepared and ready to add the custard to the blintzes and just pop it right in… less than 5 minutes to get it into the oven the day of.
I use this as my go to for early mornings that call for big breakfasts.
It’s so easy and you will get nothing but amazing compliments on the fantastic cooking.
Little do they know that you got to sleep in an extra few hours AND STILL put on a “To Die For” Spread.
Look at you Fabulous Cook! High Five!
This will leave ’em begging for the recipe.
If they are really nice, you can share but if they’re a thorn in you’re side…
eh, make ’em look forward to seeing you once a year for the Heavenly Blintz Custard. 😉
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    • Crystal on October 29, 2012 at 8:21 am

    Oh my! This looks like heaven!

    • d on December 6, 2012 at 8:52 pm

    can the blintzes be frozen when you put them in the pan?

    Looks yum. Can’t wait to make it for a weekend morning.

      • Meg on December 7, 2012 at 8:52 am

      Yes, they can. Actually adding them frozen makes them easier to cut in pretty squares as the blintz doesn’t have room to expand. 🙂

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