OSTAKAKA (SWEDISH CUSTARD)
This is a simplified version of a family holiday tradition. Never a holiday goes by without this delicious treat, and soooo much easier today. Serve warm or chilled. Try replacing the heavy cream with half-and-half, eggnog, or evaporated milk.
Provided by Darcey Family
Categories World Cuisine Recipes European Scandinavian
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
- Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
- Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 23.2 g, Cholesterol 213.2 mg, Fat 30.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 17.8 g, Sodium 709.6 mg, Sugar 19.5 g
FARM FRESH SWEDISH BAKED CUSTARD
Growing up on a dairy farm in Minnesota, there were always fresh eggs available from our chickens. When eggs were especially plentiful, Grandma would always make this baked custard to "use them up." What's nice about this recipe is that the leftover 2 egg whites are wonderful to save and freeze, for use in boiled frostings or angel food cake, so nothing is wasted. This is a very "eggy" tasting, buttercup-yellow custard, which is why you're making custard, after all. I've made it with milk, Half & Half and whipping cream, but always go back to "just" milk. It keeps the dessert light and simple; when a heavier milk product is used, it becomes too heavy and too much like creme brulee, not that there's anything wrong with that! LOL But, baked egg custard should taste light, sweet, and egg-rich, with you always wanting more! We eat it warm, cool, cold. We eat it plain or with Swedish Stewed Fruit served on top. Any way that we can enjoy this baked custard, we do!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h15m
Yield 5-6 cups
Number Of Ingredients 8
Steps:
- NOTE: Removing hot baked custard from a hot water bath is hard! Make it easy on yourself by using a canning jar lifter with rubber grips! They are easy to find in thrift stores, at your grandmothers, or at Target for less than $7.00. If you bake a lot of custard or can, this tool is indespensible!
- Preheat oven to 325 degrees. Fill tea kettle with enough water to fill a 9" x 13" pan, half way up with boiling water. Bring water to boil, then turn down heat. Butter the custard cups; mine hold 5 ounces of custard or between 1/2 cup to 2/3 cup custard and yields five custard cups. Place buttered custard cups into the 9" x 13" empty pan, set aside.
- Place the 2.5 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk stand in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
- Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
- Gradually add the sugar, vanilla and almond extracts and salt, beating only until well mixed.
- Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk!
- Strain the mixture into a measuring cup large enough to hold 4 cups of liquid. Straining removes any lumpy egg whites and bubbles from beating. Pour 1/2 cup to 2/3 cup custard mixture into the custard cups set into the pan. Shake the smallest amount of nutmeg over each top, only to decorate and provide a hint of nutmeg.
- Make sure that the tea kettle's water is HOT! Place pan with custard cups into the oven and carefully pour the hot boiling water into the pan, going up to 1/2 of the height of the custard cups.
- Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the pan and place on a heat-proof surface. Using a jar lifter, lift each cup of custard out of the hot water and place on a wire rack to cool. Allow water in pan to cool, dump out.
- Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
GET-WELL CUSTARD
Whenever a friend or relative was ailing, my mother-in-law would bake this fresh custard recipe and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard! -Ruth Van Dyke, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 130mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
More about "farm fresh swedish baked custard recipes"
BAKED CUSTARD - FARM FLAVOR RECIPE
From farmflavor.com
Reviews 1Author Farm FlavorCuisine AmericanCategory Christmas
- Preheat oven to 350 degrees. Mix and heat milk, sugar and salt. Stir hot milk slowly into lightly beaten eggs.
- Bake in a pan of hot water until custard is set, 30-45 minutes (longer when using a baking dish).
OLD FASHIONED BAKED VANILLA CUSTARD - ALLRECIPES
From allrecipes.com
Ratings 6Calories 167 per servingCategory Dessert
BAKED CUSTARD RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
VANILLA CUSTARD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FARM FRESH SWEDISH BAKED CUSTARD RECIPE - FOOD.COM
From pinterest.nz
FARM FRESH SWEDISH BAKED CUSTARD RECIPE - FOOD.COM
From pinterest.com
OUR MENU | CAVA
From cava.com
ONELAUNCH - RECIPESEARCH
From getrecipesearch.com
FARM FRESH SWEDISH BAKED CUSTARD - GUIDE RECETTES
From guiderecettes.com
FARM FRESH SWEDISH BAKED CUSTARD - ZYWNOSCI
From zywnosci.com
BEST FARM FRESH SWEDISH BAKED CUSTARD RECIPES
From alicerecipes.com
FARM FRESH SWEDISH BAKED CUSTARD- WIKIFOODHUB
From wikifoodhub.com
PASTRIES - SANREMO
From sanremobakery.com
FARM FRESH SWEDISH BAKED CUSTARD RECIPE - FOOD.COM
From pinterest.com
BEST CAKES TORONTO | THE BEST PIES TORONTO | CALDENSE BAKERY
From caldensebakery.ca
15 TRADITIONAL SWEDISH DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
CUSTARD POWDER COOKIES, I USED BIRDS CUSTARD POWDER AND FLORA …
From reddit.com
EASY BAKED CUSTARD RECIPE WITH NUTMEG TOPPING
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #easy #beginner-cook #eggs #dietary #low-sodium #low-calorie #inexpensive #low-in-something #4-hours-or-less
You'll also love