Custard Puddings Recipes

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CUSTARD PUDDINGS



Custard Puddings image

Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.-Bonnie Simpson, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

2-1/2 cups whole milk
4 eggs
1/2 cup sugar
1/4 teaspoon salt
Dash ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 124mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.

CUSTARD PUDDING



Custard Pudding image

This simple recipe makes the most amazing custard. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
2 Tablespoons cornstarch (not corn flour)
2 cups milk (whole milk or low fat)
2 egg yolks

Steps:

  • In a medium saucepan, combine the sugar & cornstarch.
  • Slowly whisk in the milk & egg yolks.
  • Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  • Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set - about an hour.

CUSTARD/PUDDING



Custard/Pudding image

My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.

Provided by MsLizze

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 6

2 -3 tablespoons cornstarch
1/2 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 cup skim milk
1 teaspoon vanilla

Steps:

  • Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
  • In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
  • Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
  • Cook the mixture until it reaches desired thickness, stirring constantly.
  • Stir in the vanilla.
  • Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

Nutrition Facts : Calories 410.4, Fat 13.5, SaturatedFat 6.9, Cholesterol 220.5, Sodium 240.5, Carbohydrate 54.7, Fiber 0.1, Sugar 33.6, Protein 17.3

EGG CUSTARD



Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories     Desserts     Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

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