OLD FASHIONED STIRRED CUSTARD
Custard should be very soft and fluid, almost like a sauce. It can served cold or hot. Baked custard will a little firmer.
Provided by KittyKitty
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
- Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
- Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
- Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.
Nutrition Facts : Calories 197.5, Fat 6.1, SaturatedFat 3.3, Cholesterol 87.6, Sodium 83.2, Carbohydrate 29.6, Fiber 0.1, Sugar 22.4, Protein 6.3
EGG CUSTARD
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
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
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
STIRRED EGG CUSTARD RECIPE
Provided by BobLongo
Number Of Ingredients 9
Steps:
- Serves 4 to 6 Combine milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan (a Le Creuset works well here). Heat on medium-low to medium heat until the milk is hot and small bubbles are forming around the sides of the pan. Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the sugar, cornstarch, and salt and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan. Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the eggs don't overcook. Remove the saucepan from the stove. Whisk in vanilla and stir the custard for another minute or so to release some of the heat. Allow to cool. Serve at room temperature or refrigerated. Garnish with lightly whipped cream and freshly ground nutmeg.
HOMEMADE BAKED EGG CUSTARD
This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.
Provided by AMThornton
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
EGG CUSTARD
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
OLD TIME EGG CUSTARD
This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.
Provided by MandaSuthrnChf
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
- Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g
EASY EGG CUSTARD
Categories Milk/Cream Dairy Egg Dessert Bake Vegetarian Cookie Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F.
- 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
- 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- 9. Let the custard cool in the water bath for about 2 hours before serving.
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STIRRED CUSTARD
From bhg.com
2.8/5 (6)Total Time 15 minsServings 8Calories 85 per serving
- Cook and stir continuously with the wooden spoon over medium heat until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla.
- Quickly cool custard by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
- Pour custard mixture into a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill at least 2 hours or until serving time. Do not stir. If desired, serve custard over fresh fruit. Makes about 8 servings.
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