BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
- Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
VANILLA CUSTARD CUPS
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!-Billie Bohannan, Imperial, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. , Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 75 calories, Fat 1g fat, Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 8g protein.
CREEKSIDE CUSTARD CUPS
Steps:
- Finely crush the graham crackers in a resealable plastic bag with a rolling pin until they resemble small crumbs. Set aside in a small bowl.
- Whisk together the milk, liqueur and instant pudding in a medium bowl until the pudding thickens and begins to set, about 5 minutes.
- With a stand mixer or an electric hand mixer, beat together the heavy cream, confectioners' sugar and cream cheese on medium speed until light and fluffy and soft peaks begin to form, about 2 minutes. Add the pudding to the cream cheese mixture and fold to combine.
- To assemble, fill a resealable plastic bag with the pudding mixture and cut a small hole at one end. Add 2 tablespoons graham cracker crumbs in an even layer at the bottom of 6 individual cups. Top with a scant 1/4 cup pudding mixture, another layer of graham cracker crumbs, another scant 1/4 cup pudding and a final layer of graham cracker crumbs. Refrigerate until ready to serve. Garnish with an orange slice and maraschino cherry in each cup before serving.
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
CHOCOLATE CUSTARD CUPS
The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
- Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
- Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
- Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.
CUP CUSTARD
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
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.
MAPLE SYRUP CUSTARD CUPS
Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.
Provided by Linda
Categories Desserts Custards and Pudding Recipes
Time 1h45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
- Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g
BAKED CUSTARDS
Want more soy in your diet? Try a delicious creamy custard made with soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together eggs, sugar, vanilla and salt. Gradually stir in warm soymilk.
- In 13x9-inch pan, place 6 (6-oz) custard cups. Pour soymilk mixture evenly into cups; sprinkle with nutmeg. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out almost clean (a small amount of custard will cling to knife). Using tongs or grasping tops of ramekins with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes.
- Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days. To serve, uncover cups; gently blot any condensation on custards with paper towel. Sprinkle with additional nutmeg.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 105 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 0 g
BAKED CUSTARD
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
Provided by Nigella Lawson
Categories easy, dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
- In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
- Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.
BAKED CUSTARD CUPS
Make and share this Baked Custard Cups recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients, stir until blended.
- Slowly add scalded milk, stirring constantly.
- Pour into 4 (6 oz) custard cups.
- Set cups in 9x9 inch baking pan.
- Pour 1 inch hot water into pan.
- Bake at 350* for 35 minutes, or until knife comes out clean.
- Remove from pan, cool.
- Chill.
Nutrition Facts : Calories 122.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 10.9, Sugar 6.6, Protein 6.2
VANILLA CUSTARD CUPS (BAKED)
A recipe from TOH, this makes two servings of creamy, silken-textured custard with a delicate flavor. It is very simple to prepare, and the brown sugar gives just a hint of caramel. This recipe is formulated for 2 servings; cooking time would need to be increased for larger amounts.
Provided by Graciebonica
Categories Dessert
Time 45m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, beat (can use a hand mixer) first five ingredients until blended.
- Pour into two ungreased 6-oz. custard cups.
- Sprinkle with nutmeg, if desired.
- Place cups in a 9-in. square baking pan.
- Fill pan with hot water to a depth of 1 inch.
- Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 101.2, Carbohydrate 26.4, Sugar 20.4, Protein 7.2
BAKED APPLE CUSTARD CUPS
These simple-to-prepare warm-and-creamy dessert cups are a perfect ending to a special meal.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 2 servings, one custard cup each.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Spray two 6-oz. custard cups with cooking spray. Place 1 wafer in each cup. Combine apples and pecans; spoon evenly over wafers in cups. Set aside.
- Beat cream cheese, sour cream and sugar in small bowl until well blended. Add egg, milk and cinnamon; mix well. Pour evenly over apple mixture in cups. Place cups on baking sheet.
- Bake 20 to 25 min. or until center of each dessert is set. Cool slightly. Top each dessert with a dollop of the whipped topping just before serving.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 130 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CUSTARD CUPS
Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 165mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
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- Combine eggs, sugar, and salt in a medium mixing bowl; beat with a wire whisk until well combined. Add milk and vanilla, beating until well blended.
- Pour custard evenly into six 6- ounce custard cups. Sprinkle top of each custard with ground nutmeg. Place custard cups in a 13- x 9- x 2 - inch baking pan. Add warm water to pan to a depth of 1 inch.
- Bake at 325° for 1 hour or until a knife inserted between center and edge of custard comes out clean. Remove cups from water; serve hot or chilled.
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