Baked Egg Custard With Cheese Recipes

BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
• Sprinkle Gruyère and chives evenly in dish.
• Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
• Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.

EGG CUSTARD

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.

HOMEMADE BAKED EGG CUSTARD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
• Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
• Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
• Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
• Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

BAKED EGG CUSTARD WITH CHEESE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

BAKED SAVORY CUSTARD WITH CHEESE

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

EGG CUSTARD

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

BAKED CUSTARD

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.

CUSTARD-STYLE MAC AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni. Sprinkle with 2 cups cheese. Top with remaining macaroni. Pour egg mixture evenly over all.
• Cover; bake 35 minutes. Uncover. Sprinkle with bread crumbs; drizzle with melted butter. Sprinkle with remaining 1 cup cheese. Bake 5 to 8 minutes longer or until golden brown and set.

NEXT-LEVEL EGG CUSTARD TART

Steps:

• First, make the pastry. Melt the butter in a saucepan until foaming, then sizzle until it turns nut-brown. Pour off the fat into a bowl, leaving the sediment in the pan to be discarded. Leave the fat to cool, then chill until it hardens again. Combine the flour, icing sugar and a pinch of salt in a medium bowl. When the fat has hardened, cut it into chunks and rub it into the flour mixture until crumbly. Stir in the egg yolk and 1 tsp cold water, and bring it together into a dough. Flatten into a disc, then cover and chill for at least 30 mins. Can be made up to two days ahead. (The pastry can also be made with regular butter.)
• Roll the chilled pastry out on a lightly floured surface to a roughly 5mm thickness, then lift into a 20cm tart tin. Press the pastry into the base and up the side using a small piece of excess floured pastry. Leave some overhanging the rim. Chill for at least 30 mins, or freeze for 10 mins. Reserve any excess pastry.
• Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Put on a baking tray and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until biscuity.
• Meanwhile, make the filling. Tip the cream and vanilla into a saucepan and bring to the boil. Stir (don't whisk) the egg yolks and sugar together in a heatproof bowl. Slowly drizzle the hot cream over the egg yolk mixture, stirring continuously (not whisking) until everything is incorporated. Sieve the custard through a fine mesh sieve into a jug, then spoon off any froth.
• Remove the baked tart case from the oven, and reduce the temperature to 140C/120C fan/gas 1. Trim the excess pastry from the case, and mend any cracks with the reserved raw pastry. With the tart case on the baking tray, slide it halfway back into the oven, then carefully pour in the filling to the top of the case. Finely grate over at least half a nutmeg. Gently slide the tray fully into the oven and bake for 40 mins, or until just set with a very slight wobble. Leave to cool completely in the tin, then remove from the case and cut into slices.

CHEESE CUSTARD

Steps:

• Grate the cheese finely.
• Beat the eggs, mix with two-thirds of the cheese and season with salt and pepper.
• Heat the milk and stir into the cheese mixture.
• Put into a 1.5 qt greased baking dish and cover with thin slices of bread and butter. Bake gently at 300 degrees until set, about 20-30 minutes.
• Cool slightly and sprinkle with the remainder of the cheese. Brown under the grill.

EASY EGG CUSTARD

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.