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
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
EASY EGG CUSTARD
Categories Milk/Cream Dairy Egg Dessert Bake Vegetarian Cookie Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F.
- 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
- 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- 9. Let the custard cool in the water bath for about 2 hours before serving.
EASY CUSTARD
I use this recipe to make my recipe#238409. It comes together very easily; I sometimes reduce the sugar by a tablespoon if I'm in the mood for something a bit less sweet, but either way it's delicious! Cooking time includes time to chill. Note: If you use this recipe to make the trifle, be sure to double it to get the needed four cups.
Provided by hepcat1
Categories Dessert
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream, 6 T. sugar and salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar until sugar begins to dissolve. Whisk in cornstarch until misture is pale yellow and thick, about 30 seconds.
- When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medim heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute.
- Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface and refrigerate until set, at least 3 hours or up to 2 days.
Nutrition Facts : Calories 704.9, Fat 61.2, SaturatedFat 36.7, Cholesterol 455.8, Sodium 87.2, Carbohydrate 34.8, Fiber 0.1, Sugar 25.4, Protein 6
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
EASY CUSTARD CAKE
Another recipe found on line, so simple that with a one hour baking time you can have it ready in about 1.5 hours. Creamy and delicious, for all those custard lovers out there. This is even better the second day after sitting in the fridge overnight, but don't dust with powdered sugar until just before serving or it'll just melt into the cake
Provided by Bonnie G 2
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
- Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Nutrition Facts : Calories 195.6, Fat 10.8, SaturatedFat 6.3, Cholesterol 88, Sodium 111.5, Carbohydrate 20.5, Fiber 0.2, Sugar 12.6, Protein 4.3
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.
QUICK AND EASY CUSTARD
This is a very quick and easy recipe for making your own custard
Provided by 18Charlotte18
Time 30m
Yield Makes Just over 600ml
Number Of Ingredients 6
Steps:
- Add the milk and cream and the vanilla pod (not extract yet) to a large saucepan and bring to a simmer slowly. once simmering take out the pod.
- Mix the yolks, cornflour and sugar in a large bowl until they are well mixed. into this slowly add the simmering milk and cream mix making sure to mix well all the time.
- Return all the mix back to the pan (add extract now if using that rather than pods) and use a wooden spoon to mix over a low heat until the custard begins to thicken, check to see if it is coating the back of the spoon to do this.
- You can either serve right away or it can be stored in the fridge and warmed later but you will want to cover the top with something so that you don't get a skin over the top. This can be eaten warm or cold.
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