BAKED CUSTARD CUPS
Make and share this Baked Custard Cups recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients, stir until blended.
- Slowly add scalded milk, stirring constantly.
- Pour into 4 (6 oz) custard cups.
- Set cups in 9x9 inch baking pan.
- Pour 1 inch hot water into pan.
- Bake at 350* for 35 minutes, or until knife comes out clean.
- Remove from pan, cool.
- Chill.
Nutrition Facts : Calories 122.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 10.9, Sugar 6.6, Protein 6.2
LEMON CUP CUSTARD
I got this new cookbook yesterday "Baking, From My House to Yours" by Dorrie Greenspan. It's chock full of lovely recipes. I made this last night and it's wonderfully rich with just a hint of lemon flavour. My husband really enjoyed it and so did I!
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the milk and the lemon zest in a saucepan and bring just to the boil. Remove from heat, cover and set aside. Let sit for 30 minutes in order for the lemon flavour from the zest to infuse the milk.
- Whisk the eggs together with the sugar. Strain the infused milk through a fine sieve into a large measuring cup. (Reserve the strainer with the lemon zest for a bit later)Whisking the whole time add the infused milk to the beaten eggs a little at a time in order to keep the eggs from cooking. Strain the mixture through the reserved lemon zest in the strainer back into the pan. Stir in lemon oil if using.
- Place 6 large (3/4 cup size) custard cups in a large shallow roasting pan. Divide the custard mixture between cups. Fill the roasting pan with boiling water just until it comes halfway up the sides of the custard cups.
- Carefully, place in a pre-heated 160*C/325*F oven and bake for 40 to 45 minutes, or until they jiggle only in the centre when you tap the cups lightly. Transfer to a wire rack to cool, then cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 168.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 150.2, Sodium 83.3, Carbohydrate 21.1, Sugar 21.7, Protein 7.1
RASPBERRY CUP CUSTARD WITH GRAHAM CRACKER CRUST
Steps:
- Preheat the oven to 300 degrees and set a rack in the middle.
- In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter. Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom.
- In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum. Whisk lightly, just to combine.
- Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs. Strain the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking them so they are coated with custard.
- Arrange the cups in a roasting pan and pour in hot water halfway up the sides. Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set. Cool in the pan, then refrigerate, covered, up to 2 days ahead.
- If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn. Serve immediately after glazing.
CREEKSIDE CUSTARD CUPS
Steps:
- Finely crush the graham crackers in a resealable plastic bag with a rolling pin until they resemble small crumbs. Set aside in a small bowl.
- Whisk together the milk, liqueur and instant pudding in a medium bowl until the pudding thickens and begins to set, about 5 minutes.
- With a stand mixer or an electric hand mixer, beat together the heavy cream, confectioners' sugar and cream cheese on medium speed until light and fluffy and soft peaks begin to form, about 2 minutes. Add the pudding to the cream cheese mixture and fold to combine.
- To assemble, fill a resealable plastic bag with the pudding mixture and cut a small hole at one end. Add 2 tablespoons graham cracker crumbs in an even layer at the bottom of 6 individual cups. Top with a scant 1/4 cup pudding mixture, another layer of graham cracker crumbs, another scant 1/4 cup pudding and a final layer of graham cracker crumbs. Refrigerate until ready to serve. Garnish with an orange slice and maraschino cherry in each cup before serving.
CUP CUSTARD
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit. Put a kettle of water on the stove to boil.
- In a small saucepan on medium heat bring cream, milk, vanilla bean seeds and pod, and salt to a simmer. Simmer for about 10 minutes to infuse the flavors and strain into a measuring cup.
- In a medium bowl, whisk yolks and sugar until fully incorporated. Slowly pour the cream mixture into the yolk mixture, whisking constantly. Return custard to the liquid measuring cup.
- Place six 4 or 6-ounce ramekins inside a roasting pan and divide the custard evenly among them. Carefully pour the boiling water into the roasting pan, halfway up the sides of the ramekins. Transfer to the oven and bake 25-30 minutes, just until the custards are set.
- Remove ramekins from the oven and transfer to the fridge to chill completely, at least two hours and up to overnight.
- Sprinkle freshly grated nutmeg over custards just before serving.
JELLY CUSTARD CUPS
I got this out of an Australian woman's weekly cookbook. There recipes never fail. These are so simple and cute and even my dad ate one, and he hasn't touched custard since his school days--he can't stand the stuff, but he liked these!!!
Provided by Perfect Pixie
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the custard powder in a small jug then stir in 1/2 cup of the milk. Keep stirring until all the lumps have gone.
- Put a small saucepan on the stove, pour the rest of the milk into the pan, turn the heat to medium and heat the milk until bubbles form at the edge. Do not let the milk boil.
- Give the custard powder mixture a good stir, and then quickly stir it into the milk.
- Stir the custard until it boils and becomes thicker, and the pour the custard into a heatproof jug.
- While the custard is cooling a little, pour the boiling water into a large heatproof jug. Sprinkle the jelly crystals into the jug and stir until the crystals are dissolved and the mixture is clear.
- Put 4 serving glasses on a tray (they should be big enough to hold about 1 cup of liquid each).
- Pour the jelly evenly into the glasses, stir the custard then pour it slowly over the jelly, move the jug from side to side to make patterns in the jelly.
- Cover with Glad Wrap and refrigerate for at least 4 hours until the jelly is set.
- Decorate with strawberries on top.
Nutrition Facts : Calories 129.7, Fat 5.7, SaturatedFat 3.5, Cholesterol 21.4, Sodium 77.3, Carbohydrate 15.2, Fiber 0.5, Sugar 7.4, Protein 5.2
CUSTARD CUPS
Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 165mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
RHUBARB CUSTARD CUPS
Phyllo cups filled with orange flavoured custard, topped with a berry-rhubarb sauce. A great dessert for a springtime dinner.
Provided by Elly in Canada
Categories Tarts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Custard cups:.
- Preheat oven to 350F (180C).
- Lightly coat or spray a 12-cup muffin tin with oil.
- Place 1 phyllo sheet on a large cutting board.
- Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
- Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
- Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over.
- Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
- Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
- Custard:.
- In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
- Stir in orange peel.
- Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
- Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
- Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
- Berry-rhubarb sauce:.
- Place frozen or fresh berries in a large saucepan. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon.
- Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
- Place over medium heat. You do not have to add any water - juices come out of the fruit as it cooks.
- Stir often until a thick sauce forms, 10 to 15 minutes.
- Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
- To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
- Note: To prepare this recipe in advance - Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.
Nutrition Facts : Calories 143.8, Fat 6.7, SaturatedFat 4, Cholesterol 17.6, Sodium 40.6, Carbohydrate 20.4, Fiber 1.3, Sugar 13.3, Protein 1.4
VANILLA CUSTARD CUPS
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!-Billie Bohannan, Imperial, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. , Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 75 calories, Fat 1g fat, Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 8g protein.
CUP CUSTARD (OLD FASHIONED)
Make and share this Cup Custard (Old Fashioned) recipe from Food.com.
Provided by Chef Aint Bs
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until frothy
- Mix remaining ingredients mix.
- Place in custard cups.
- Stand them in a pan of water.
- Bake at 350° until firm in the center about 25 minutes.
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BAKED CUP CUSTARD RECIPE | MYRECIPES
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Servings 6Published 2010-02-03
- Combine eggs, sugar, and salt in a medium mixing bowl; beat with a wire whisk until well combined. Add milk and vanilla, beating until well blended.
- Pour custard evenly into six 6- ounce custard cups. Sprinkle top of each custard with ground nutmeg. Place custard cups in a 13- x 9- x 2 - inch baking pan. Add warm water to pan to a depth of 1 inch.
- Bake at 325° for 1 hour or until a knife inserted between center and edge of custard comes out clean. Remove cups from water; serve hot or chilled.
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