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
CHEESE CUSTARD
This tasty cheese dish could be a side dish or a light lunch served with a salad. Recipe adapted from oldaussierecipes.com
Provided by loof751
Categories Australian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.5, Fat 14, SaturatedFat 8, Cholesterol 128.3, Sodium 401.6, Carbohydrate 11.4, Fiber 0.1, Sugar 0.4, Protein 13.2
CREAM CHEESE CUSTARD PIE
I love Cheesecake. I love Baked Custard. I love a Good Buttery Crust. This recipe has all of that going for it. It is a very satisfying custard dessert; that has all the appeal of a cheesecake, but is much lighter. Fresh Fruit or a Dessert Sauce will only make it better....and the good news about the crust......You Press It...
Provided by Garrison Wayne
Categories Other Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. For the crust, preheat oven to 425 degrees.
- 2. Place flour, 3/8 tsp salt, 2 tsp sugar and butter in a food processor and pulse repeatedly until a coarse meal is achieved.
- 3. Beat the egg yolk with the water and add to the flour/butter mix. Pulse a few times, just until the dough comes together.
- 4. Turn dough out into a 9 inch pie pan. Press evenly with fingertips to form an even crust.
- 5. Cover the crust with non-stick foil. Shape to fit tightly on top of crust with the non-stick side facing down. Fill with dried beans or pie weights.
- 6. Bake crust for 10 minutes at 425 degrees, then reduce the heat to 375 degrees for 10 more minutes. Remove from oven and carefully lift the beans and foil of the top of the crust.
- 7. Place the crust back in the oven for three more minutes, uncovered, to dry out. Remove from oven and cool on rack, while you mix your custard. keep the oven at 375 degrees.
- 8. For the custard, place all of the ingredients in a food processor and mix until very smooth and homogenous. Pour into the slightly cooled crust.
- 9. Bake at 375 degrees about 25 minutes, or until set. Use a pie shield to prevent the edges of the crust from burning.
- 10. Cool pie an a rack. Chill a few hours. Let sit a room temp for 30 minutes, when you want to serve.
GOAT CHEESE CUSTARD
From 10/3/08 edition of Seattle PI newspaper. You can substitute any other cheese that melts well, such as parmesan or gorgonzola according to the recipe.
Provided by invictus
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, onion, garlic, bay leaf, and thyme in a medium saucepan over medium heat until bubbles start to form around the edges of the pan.
- Preheat oven to 350 degrees.
- Remove from heat, add goat cheese and stir until smooth. Let stand 5 minutes, then strain into a glass measuring cup. Discard solids.
- Whisk eggs and yolks in a bowl. Add the goat cheese mixture and season with salt. Spray a 4 cup ceramic baking dish or 6-4 oz. ramekins. Pour goat cheese mixture into each dish.
- Place in a large roasting pan. Fill roasting pan with boiling water reaching half way up the sides of the dishes. Carefully transfer to oven.
- Bake 30-40 minutes, until center is set but still wobbly (watch closely it will be much closer to 30 minutes for the ramekins).
- Remove from heat and let cool for 5 minutes. Serve warm.
Nutrition Facts : Calories 161.6, Fat 12.3, SaturatedFat 7.3, Cholesterol 164.9, Sodium 180.5, Carbohydrate 2.8, Fiber 0.1, Sugar 2.2, Protein 9.9
BAKED SAVORY CUSTARD WITH CHEESE
Provided by Mark Bittman
Categories dinner, easy, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams
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