NO STIR COOKED EGGNOG, CUSTARD OR PUDDING - CHOCOLATE, VANILLA,
Did you know that you can make from-scratch soft custard, pudding or cooked eggnog without having to deal with all that stirring in a pot on the stovetop, trying not to burn the milk or curdle the eggs? Not to mention those annoying bits of cooked egg no matter how hard you try? Well, in my quest for lazy (but still tasty!) recipes, I've stumbled across this method that's about as easy as you can get, short of buying a box of instant pudding. And no little egg bits! This is a basic recipe, but at the bottom I'll tell you how to customize it.
Provided by ItalianMama
Categories Sauces
Time 1h
Yield 1 bowl (varies), 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a 1.5 quart or larger glass casserole dish, add all ingredients and mix together - it doesn't have to be perfect, though.
- Place dish in a larger pan and fill with hot water to the level of the custard or as close as you can get (no higher than 1/2 inch from the top of the pan). Bake at 325 for 50-60 minutes or until a knife inserted in the center comes out clean (it will be wet, but there should be no liquidy custard sticking to it).
- Remove from oven and water bath and allow to cool for just a minute or two. Spoon/dump the hot custard into a blender or food processor, being VERY CAREFUL not to burn yourself. Put on the lid and blend/process until mixture is completely pureed and smooth. It will be runny. Pour into a bowl, cover, and refrigerate for a few hours until custard is cold and thickened.
- VARIATION - CHOCOLATE PUDDING: While pureeing custard, add chocolate syrup to the mixture to taste. You can use dark chocolate or milk chocolate syrup. I don't have an exact quantity - just eyeball it until it looks and tastes good!
- VARIATION - OTHER FLAVORS: Add in other stuff to the custard while mixing in the blender. Some ideas - butterscotch, caramel or fruit syrup, or use flavored extracts from the baking aisle. Make sure whatever you add isn't too runny or juicy, because this will prevent the pudding from setting up properly. You can also stir in fresh fruit after the pudding is set. One of my favorite combos is to drain a can of cinnamon fried apples, dice them, and then mix them in the pudding. Serve with some caramel sauce drizzled on top - yummy!
- VARIATION - EGGNOG: After custard cools and sets up in the refrigerator, spoon into a pitcher. Stir in any combination of milk, half-and-half, cream, etc. until it's the consistency you want. Add nutmeg to taste, and rum or brandy if you like. You may have to sample it a couple of times to get it just right - but I consider that a plus! But you may want to write down the quantities you used so you can make it the same way next time.
- VARIATION - CUSTARD SAUCE: Mix in cream or half-and-half to the consistency you'd like, plus any flavorings you want.
Nutrition Facts : Calories 120.8, Fat 4.7, SaturatedFat 2.2, Cholesterol 114.3, Sodium 65, Carbohydrate 14.2, Sugar 11.4, Protein 5.2
EGGLESS VANILLA EGGNOG
An eggnog recipe that tastes great. Pudding may sound strange, but believe me the final product is awesome.
Provided by Mark
Categories Drinks Recipes Eggnog Recipes
Time 12h15m
Yield 10
Number Of Ingredients 6
Steps:
- In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
- To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
- Refrigerate overnight.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 7.3 g, Cholesterol 2.2 mg, Fat 1 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 260.1 mg, Sugar 5.1 g
BEST COOKED EGGNOG
This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!
Provided by FunCook
Categories Christmas
Time 15m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
- In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.
Nutrition Facts : Calories 447.2, Fat 28.3, SaturatedFat 16.1, Cholesterol 296.9, Sodium 311.6, Carbohydrate 38.8, Sugar 30.2, Protein 11
EGGNOG CUSTARD
This is a holiday favorite in my family. The custard is soft and yummy! If you like eggnog you might try this.
Provided by shannasfour
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
- Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
- Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 30.4 g, Cholesterol 167.9 mg, Fat 12.3 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 103.7 mg, Sugar 23.6 g
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