Farmfreshswedishbakedcustard Recipes

Steps:

• NOTE: Removing hot baked custard from a hot water bath is hard! Make it easy on yourself by using a canning jar lifter with rubber grips! They are easy to find in thrift stores, at your grandmothers, or at Target for less than $7.00. If you bake a lot of custard or can, this tool is indespensible!
• Preheat oven to 325 degrees. Fill tea kettle with enough water to fill a 9" x 13" pan, half way up with boiling water. Bring water to boil, then turn down heat. Butter the custard cups; mine hold 5 ounces of custard or between 1/2 cup to 2/3 cup custard and yields five custard cups. Place buttered custard cups into the 9" x 13" empty pan, set aside.
• Place the 2.5 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk stand in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
• Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
• Gradually add the sugar, vanilla and almond extracts and salt, beating only until well mixed.
• Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk!
• Strain the mixture into a measuring cup large enough to hold 4 cups of liquid. Straining removes any lumpy egg whites and bubbles from beating. Pour 1/2 cup to 2/3 cup custard mixture into the custard cups set into the pan. Shake the smallest amount of nutmeg over each top, only to decorate and provide a hint of nutmeg.
• Make sure that the tea kettle's water is HOT! Place pan with custard cups into the oven and carefully pour the hot boiling water into the pan, going up to 1/2 of the height of the custard cups.
• Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the pan and place on a heat-proof surface. Using a jar lifter, lift each cup of custard out of the hot water and place on a wire rack to cool. Allow water in pan to cool, dump out.
• Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!

Steps:

• Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
• Heat pressure cooker, add olive oil and brown meat well on all sides.
• Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
• Close.
• cover securely.
• Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
• Let pressure drop of its own accord.
• Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
• (This is my preferred method.).

Steps:

• Beat slightly to mix well--eggs, sugar, and salt.
• Scald the milk and add slowly to the egg mixture.
• Add the vanilla.
• In a baking dish or pan, place the custard cups; fill them with the egg mixture.
• Add water to baking dish.
• Grate or sprinkle nutmeg on top of each one.
• Bake 350 degrees for 30-35 minutess or until a silver knife comes out clean when thrust into the center of the custard.
• NOTE: Usually that time is good for me and I don't need to check it with a knife.

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.