Baked Custard Lyn Recipes

BAKED CUSTARD

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.

BAKED CUSTARD

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.

BAKED CUSTARD

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

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

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 CUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

MARGARET ATWOOD'S BAKED LEMON CUSTARD

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
• Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

BAKED CAULIFLOWER CUSTARDS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

OLD-FASHIONED BAKED CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
• If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
• In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
• Mix in hot milk, a little at a time, until blended.
• Pour egg mixture into prepared custard cups.
• Sprinkle with nutmeg or cinnamon.
• Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
• NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
• The water should come up to the level of the custard inside the cups.
• You must protect your custard from the heat.
• Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
• Bake 25 to 30 minutes or until set around the edges but still loose in the center.
• The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
• When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
• Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
• Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

SOFT BAKED CUSTARD

Steps:

• In a mixing bowl, beat egg. Add the milk, sugar, vanilla and salt; stir well. Pour into two ungreased 6-on. custard cups. Sprinkle with nutmeg.
• Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.