SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
VANILLA CUSTARD KISSES COOKIES
Haven't made these yet, but they look irresistable and so tempting. If you get to bake them before me let me know what you think. Perfect afternoon tea fare. This recipe comes from Family Circle's Biscuit and Slices book.
Provided by tummyyummies
Categories Dessert
Time 27m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
- Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
- Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
- Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
- TO MAKE VANILLA CREAM:.
- Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
- Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
- Keeps for up to 2 days in an airtight container.
Nutrition Facts : Calories 67.5, Fat 3.6, SaturatedFat 2.2, Cholesterol 17.2, Sodium 30.9, Carbohydrate 8.1, Fiber 0.1, Sugar 4.5, Protein 0.6
CUSTARD CREAM COOKIES
easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. Received this in 1975 from Leeds England.
Provided by andypandy
Categories Dessert
Time 18m
Yield 40 single cookies
Number Of Ingredients 7
Steps:
- Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
- Sift the 6 ounces of flour with the baking soda, and custard powder.
- Add dry mixture to the creamed mix and combine well.
- Roll into small balls, and then flatten with the tines of a fork.
- Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
- This should be about 8 minutes.
- Remove to cooling rack and cool completely.
- -CREAM FILLING-.
- Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
- Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
- Note: This recipe is all weighed out measurements.
Nutrition Facts : Calories 62.3, Fat 4, SaturatedFat 1, Cholesterol 1.5, Sodium 52.2, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.5
CUSTARD
Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.
Provided by truebrit
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
- When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
- Remove from heat.
- In a small bowl, beat egg yolks with a fork.
- Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
- Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
- Bring back to a boil, stirring constantly.
- Remove from heat, and add the vanilla extract.
- Pour custard into a jug or pitcher, and serve.
- Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.
HOMEMADE CUSTARD
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CUSTARD CREAM
This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).
Provided by JasperJ
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
- Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
- Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
- Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
- If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
- Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Nutrition Facts : Calories 350.6, Fat 10.6, SaturatedFat 5, Cholesterol 266.1, Sodium 71.4, Carbohydrate 57.7, Sugar 50, Protein 7.6
BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
- Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
CUSTARD BISCUITS
This is actually my mum's recipe and was a favourite when I was younger.
Provided by jenthesheep
Time 30m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Pre heat the oven to 180C.
- Cream the butter and sugar together.
- Add the egg, self raising flour and custard powder. Mix until smooth.
- Roll out on a floured surface and use a biscuit cutter to cut your biscuits.
- Transfer to a non stick baking tray and bake for 15-20 minutes.
- Once cool two biscuits can be sandwiched together using butter icing or served individually.
EGG CUSTARD
This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
Provided by The Angerers
Categories Desserts Custards and Pudding Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g
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