Nutmeg Custard Recipes

OLD FASHIONED EGG CUSTARD RECIPE

Steps:

• Preheat oven to 325 degrees
• Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
• Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
• Once the milk and eggs are combined, stir in the vanilla.
• Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
• Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
• With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
• Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
• Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.

CLASSIC CUSTARD PIE WITH NUTMEG

Steps:

• Gather the ingredients.
• Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
• Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
• Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
• Transfer the mixture to a floured surface and-without kneading too much-shape into a flattened disc.
• Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
• Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
• Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
• Place it on a baking sheet and bake at 425 F for 10 minutes.
• Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
• Gather the ingredients.
• Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
• In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg , and the vanilla.
• Gradually whisk in the hot milk.
• Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
• Cover the edge of the pie shell with a pie shield or homemade foil ring.
• Carefully put the pie in the oven and bake at 400 F for 20 minutes.
• Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
• Cool on a rack for 30 minutes.
• Slice, serve, and enjoy!

EASY OLD-FASHIONED BAKED CUSTARD

Steps:

• Gather the ingredients.
• Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
• In a medium bowl, whisk together the milk, eggs, salt, and sugar.
• Divide the custard mixture evenly among the custard cups.
• Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
• Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
• Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.

OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG

Steps:

• To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
• When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
• After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
• Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
• Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
• Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.

NUTMEG EGG CUSTARD

Steps:

• warm milk either in microwave or on stove top.
• combine eggs, salt, and sugar.
• add milk slowly stirring constantly.
• add vanilla.
• pour into heavy pyrex casserole dish (square deep ones work best) or custard cups.
• sprinkle with nutmeg & cinnamon.
• place in a cake pan 1/4 the way filled with water.
• bake at 350 for an hour or till knife comes out clean.