Custardpudding Recipes

PURIN: A JAPANESE CUSTARD PUDDING

Steps:

• Gather the ingredients.
• Butter individual pudding molds.
• Heat 2 tablespoons of water in a saucepan then add 6 tablespoons of sugar, and simmer until the sauce is browned. Carefully add 1 tablespoon of warm water to thin the sauce.
• Pour sauce into the molds.
• Put milk in a medium pan, and heat to about 140 F.
• Dissolve 2/3 cup sugar in the milk, and add vanilla extract.
• Remove from heat.
• Lightly beat eggs in a bowl.
• Gradually add warm milk to the egg mixture.
• Run the egg mixture through a strainer.
• Scoop out some bubbles from the surface of the strained egg mixture.
• Pour the remaining egg mixture over the sauce in the molds.
• Place the pudding molds in a steamer, and steam on low heat for about 15 to 20 minutes or until cooked through.
• Turn off the heat and let them cool.
• Remove pudding from the molds and serve on plates.

CUSTARD PUDDING

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.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

CUSTARD PUDDINGS

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.

CUSTARD/PUDDING

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.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

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:

• 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.