SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
SOUTHERN-STYLE SOFT CUSTARD
This recipe has been handed down in our family for many years. Custard is one of our favorite desserts for holidays. We also make sure to take it to neighbors and friends when they are ill, since it's very nourishing.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler or metal bowl over simmering water, and constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon., Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
YUMMY SQUASH CUSTARD
This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.
Provided by Yvonne Arcement
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
- Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
- Bake in the preheated oven until custard is set, about 40 minutes.
- Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g
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
SOFT CUSTARD
Use this recipe to make our our Whim-Whams.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
- In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
- Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.
SOFT CUSTARD
Make and share this Soft Custard recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 20m
Yield 2 1/4 cup custard
Number Of Ingredients 5
Steps:
- Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
- Reduce heat.
- Combine eggs, sugar, salt, and remaining milk.
- Add to scalded milk, stirring constantly.
- Cook stirring constantly, until a coating forms on a spoon.
- Remove and cool, add vanilla.
- Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.
SOUTHERN BOILED CUSTARD
Categories Egg
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook! Add vanilla extract.
- Chill in refrigerator before serving.
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