P Nutty Baked Custard Recipes

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.

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.

Steps:

• Mix apple, banana, apple juice, and strawberry jam together in a bowl.
• Spread peanut butter on both slices of bread. Top one piece of bread with fruit mixture. Place second slice of bread over the fruit mixture.

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.

Steps:

• Preheat oven to 325 degrees.
• In a mixer or blender, gradually combine milk with peanut butter, beating until smooth.
• Combine eggs with sugar, salt, and vanilla, and blend into peanut butter/milk mixture.
• Pour into a buttered 1-quart baking dish, set the dish into a water bath ~ set the baking dish in a larger pan filled with 1" of hot water ~ bake at 325 degrees for about 45 minutes, until knife inserted half-way between side of dish and center comes out clean. Do not overcook!
• Caution: Why is custard sometimes watery and grainy? Heating too much and cooking too long both make custard curdle. The spongy protein web of eggs and milk loses its elasticity and then hardens, shrinks, and squeezes out the liquid it holds. The custard tastes watery and flat, and the toughened, oversolidified egg-milk protein feels and looks grainy. Overcooked baked custards get bubbles and start to leak clear liquid. The weeping is called syneresis. Once a custard curdles, there is no way back. It's wiser to undercook slightly when in doubt!
• Serve warm or cold ~ garnish with whipped cream, or lightly dust with powdered sugar and garnish each serving with a small blob of bright jelly!