Breakfast Custard Recipes

PUERTO RICAN BREAKFAST CUSTARD

Steps:

• Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.

SIMPLE CUSTARD

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.

OVEN BAKED BREAKFAST CUSTARD

Steps:

• Beat eggs.
• Add all other ingredients and mix well.
• Pour into a buttered 13x9 casserole dish.
• Bake for 50 minutes at 400 degrees.
• Dust with powdered sugar and serve warm or cold.
• Enjoy!

BREAKFAST CUSTARD

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups. , Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.

CUP CUSTARD

Steps:

• Preheat oven to 325 degrees Fahrenheit. Put a kettle of water on the stove to boil.
• In a small saucepan on medium heat bring cream, milk, vanilla bean seeds and pod, and salt to a simmer. Simmer for about 10 minutes to infuse the flavors and strain into a measuring cup.
• In a medium bowl, whisk yolks and sugar until fully incorporated. Slowly pour the cream mixture into the yolk mixture, whisking constantly. Return custard to the liquid measuring cup.
• Place six 4 or 6-ounce ramekins inside a roasting pan and divide the custard evenly among them. Carefully pour the boiling water into the roasting pan, halfway up the sides of the ramekins. Transfer to the oven and bake 25-30 minutes, just until the custards are set.
• Remove ramekins from the oven and transfer to the fridge to chill completely, at least two hours and up to overnight.
• Sprinkle freshly grated nutmeg over custards just before serving.

BREAKFAST CUSTARD

Steps:

• Butter a 2 quart baking dish.
• Arrange bread and bacon/sausage on the bottom of the dish.
• Sprinkle cheese over the top.
• In a separate bowl combine eggs, milk, cream, and seasonings.
• Pour egg mixture into the baking dish.
• At this point you may cover and put into fridge over night.
• Bake at 350 degrees uncovered until puffed and browned (about an hour).

LOW CARB BREAKFAST CUSTARD

Steps:

• Preheat oven to 350°F.
• Begin a teakettle to boiling for the water to put in the pan to bake the custards.
• Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan.
• Combine cream, calorie countdown, and syrup in a heavy bottom sauce pan, and bring to a bare simmer( when it starts steaming, and the edges have little bubbles around them, it is time to turn off the heat.).
• In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens.
• Add 1/4 cream mixture to the eggs, whisking as you pour.
• Add the egg/cream mixture back to the sauce pan and mix well.
• Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup.
• Pour the custard into the custard cups.
• Pull your oven self out and place the pan on it, then add the boiling water to the pan. Enough to almost reach the level of the custard in the cups.
• Bake for 35 minutes.
• Remove from pan of water with tongs, and place on a kitchen towel.
• Let cool a bit, and eat, it is good warm, or refrigerate.
• If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder.
• The options for this custard are endless, and dependent on your own taste. I love plain vanilla with Jok n Al's fruit spread on it, butterscotch (takes away my cravings for pudding) Coconut, you name it. Enjoy.

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.