Blender Egg Custard Recipes

SUGAR FREE KETO EGG CUSTARD

Steps:

• Preheat oven to 350 degrees F. Place 5 ramekins in a 9 by 13 baking dish.
• Add all ingredients into a blender and blend until smooth. Pour evenly into ramekins.
• Place 9 by 13 baking dish into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
• Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
• Enjoy warm or refrigerate and top with sugar free whipped cream.

BAKED CUSTARD

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.

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.

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.

BLENDER EGG CUSTARD PIE

Steps:

• Preheat oven to 325 degrees.
• Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
• Pour into greased and floured 10-inch pie plate.
• Sprinkle with nutmeg.
• Bake for 45 minutes or until firm.
• It will form its own crust as it bakes.

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.

QUICK EGG CUSTARD

Steps:

• Mix well: eggs, sugar, salt, and vanilla.
• SLOWLY stir in scalded milk.
• Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
• Pour mixture into pan.
• Dash nutmeg over top.
• Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
• If making a pie, pour into 9" pie shell. Let pie set.

BLENDER CUSTARD PIE

Steps:

• Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
• Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.

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.