Aunt Marthas Microwave Boiled Custard Recipes

SOUTHERN BOILED CUSTARD

Steps:

• Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
• Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
• Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.

CUP CUSTARD

Steps:

• Preheat oven to 325 degrees Fahrenheit. Put a kettle of water on the stove to boil.
• In a small saucepan on medium heat bring cream, milk, vanilla bean seeds and pod, and salt to a simmer. Simmer for about 10 minutes to infuse the flavors and strain into a measuring cup.
• In a medium bowl, whisk yolks and sugar until fully incorporated. Slowly pour the cream mixture into the yolk mixture, whisking constantly. Return custard to the liquid measuring cup.
• Place six 4 or 6-ounce ramekins inside a roasting pan and divide the custard evenly among them. Carefully pour the boiling water into the roasting pan, halfway up the sides of the ramekins. Transfer to the oven and bake 25-30 minutes, just until the custards are set.
• Remove ramekins from the oven and transfer to the fridge to chill completely, at least two hours and up to overnight.
• Sprinkle freshly grated nutmeg over custards just before serving.

AUNT MARTHA'S MICROWAVE BOILED CUSTARD

Steps:

• Add 1/2 sugar to milk and cook 5 minutes on high in microwave.
• Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir.
• Cook 1 more minute.
• Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well.
• Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes).
• If you make it too thick, you can always thin it down with milk.

FANNIE'S HOMEMADE BOILED CUSTARD

Steps:

• Beat you egg yolks till well mixed.
• add your sugar.
• add your vanilla.
• add about 2 cups of your milk mix well.
• Put your mixture into a double boiler and fill up to the line with milk mix well.
• when you custard gets hot and starts to boil take your 3 tbls. of flour and water mix together no lumps then add the mixture to the custard alittle at a time this is where you decide how thick you want your custard -- should be thick, stick to the back of a spoon but not like pudding, you should be able to drink it from a glass -- i usually use all of it but when it starts stickin to the back of my spoon when i dip it into the custard i remove it from the heat -- once you remove it let it cool off before putting it in the fridge to chill --
• this step is optional, some donet like the egg whites in their custard but i prefer mine that way you dont have to add them if you dont want too -- but if you choose to try it --
• beat your egg whites till stiff -- then pour your boiling water over the egg whites and stir the whites around in the hot water this will cook them slightly -- now take a big spoon with sloths and dip the egg whites out of the water draining well and if your not sure if you will like the egg whites put them into a bowl -- when the custard is chilled -- pour you a glass and add a tbl. or so to your glass push the whites down into the custard -- then enjoy -- if you decide you like the egg whites then just add em to the whole batch of custard when you put it in you pitcher or whatever you decide to put it in -- at christmas its really pretty in a punch bowl -- .

AUNT JUNE'S BOILED CUSTARD

Steps:

• Heat the milk, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat, add the sugar and salt, and whisk until the sugar dissolves. Discard the vanilla bean.
• Place the egg yolks in a medium bowl and whisk to mix. Slowly whisk about 2 cups of the milk mixture into the eggs to temper the eggs. Whisk the egg mixture back into the pan with the remaining milk mixture.
• Place over very low heat and cook, whisking constantly, for 5 to 7 minutes longer, until the mixture thickens. Remove from the heat and cool to room temperature. Cover and refrigerate until ready to serve, or for up to 3 days. Serve chilled.
• Sara's Swaps
• Let this easy recipe do double duty around the holidays and use it to make eggnog in addition to custard. When the custard comes off the heat, stir in bourbon to taste and let cool. Meanwhile, place 6 large egg whites in a glass or metal bowl and beat to soft peaks with an electric mixer. Add 1 cup heavy cream whipped to soft peaks and lightly sweetened. Gently fold the egg whites into the custard and serve chilled, topped with freshly grated nutmeg and more lightly sweetened whipped cream.

AUNT MARTHA'S JEWISH COFFEE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
• Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.