BAKED CUSTARD
This was my favorite dessert that my grandmother used to make and my family loves it too. We always serve it cold and as it has a long oven time we usually have it in the fall/winter. Recipe source: local newspaper.
Provided by ellie_
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 181.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.5, Carbohydrate 22.7, Sugar 16.9, Protein 7.2
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.
SUFFOLK BAKED CUSTARD
Recipe courtesy of Bangers n'Mash Cookbook. This recipe originated in Ipswich, Suffolk, England in the 1920's. It is very easy to make, simple and delicious.
Provided by Bangers nMash
Categories Breakfast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs and sugar together, stir in the warm milk and pour into pie (or individual) dish/es.
- Grate a little nutmeg on top of mix and bake for one hour at 250 degrees F.
COMFORT FOOD BAKED CUSTARD
Easy to make,easier to enjoy! This custard is done when it appears set but still jiggles slightly. The custard will firm up as it cools. Bet you can't just eat a little!
Provided by Sharon123
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350*.
- In large bowl, combine eggs, sugar, salt and vanilla; blend well.
- Gradually stir in milk.
- Pour into 6 ungreased 6-oz.
- custard cups.
- (If desired, pour mixture into 1 qt. casserole dish.) Sprinkle with nutmeg.
- Place custard cups in 13x9 inch pan.
- Pour boiling water into pan around custard cups to a depth of 1 inch.
- Bake at 350* for 45 to 55 minutes or until knife inserted near center comes out clean.
- Serve warm or cold.
- Store in refrigerator.
Nutrition Facts : Calories 136.2, Fat 6.2, SaturatedFat 3.1, Cholesterol 120, Sodium 133.3, Carbohydrate 13.3, Sugar 8.6, Protein 6.5
OLD-FASHIONED BAKED CUSTARD
"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
SIMPLE SOFT BAKED CUSTARD
The creamy texture of this soft-set custard is so inviting, you could call it comfort food. It has a pleasant vanilla flavor complemented by nutmeg.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat egg. Add the milk, sugar, vanilla and salt; stir well. Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg., Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 189 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
BEST EVER BAKED CUSTARD
Make and share this Best Ever Baked Custard recipe from Food.com.
Provided by daisygrl64
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- heat oven to 325*F.
- in medium bowl gradually whisk sugar into egg yolks.
- gradually whisk remaining ingredients except nutmeg into egg mixture.
- pour into 6 (6oz) custard cups or ramekins.
- place custard cups in 13x9 baking pan. fill around custard cups with 1inch of warm water.
- sprinkle top of custard cups with nutmeg.
- bake for 50 to 60 minutes or until knife inserted in center comes out clean.
- serve warm.
Nutrition Facts : Calories 225.4, Fat 13.6, SaturatedFat 7.4, Cholesterol 224.5, Sodium 44.9, Carbohydrate 20.8, Sugar 16.9, Protein 4.8
FARM FRESH SWEDISH BAKED CUSTARD
Growing up on a dairy farm in Minnesota, there were always fresh eggs available from our chickens. When eggs were especially plentiful, Grandma would always make this baked custard to "use them up." What's nice about this recipe is that the leftover 2 egg whites are wonderful to save and freeze, for use in boiled frostings or angel food cake, so nothing is wasted. This is a very "eggy" tasting, buttercup-yellow custard, which is why you're making custard, after all. I've made it with milk, Half & Half and whipping cream, but always go back to "just" milk. It keeps the dessert light and simple; when a heavier milk product is used, it becomes too heavy and too much like creme brulee, not that there's anything wrong with that! LOL But, baked egg custard should taste light, sweet, and egg-rich, with you always wanting more! We eat it warm, cool, cold. We eat it plain or with Swedish Stewed Fruit served on top. Any way that we can enjoy this baked custard, we do!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h15m
Yield 5-6 cups
Number Of Ingredients 8
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!
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
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