Baked Custard Recipes

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BAKED CUSTARD



Baked Custard image

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

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

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

SIMPLE CUSTARD



Simple Custard image

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

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

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

EGG CUSTARD



Egg Custard image

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

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

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

BAKED CUSTARD



Baked Custard image

This was my favorite dessert that my grandmother used to make and my family loves it too. We always serve it cold and as it has a long oven time we usually have it in the fall/winter. Recipe source: local newspaper.

Provided by ellie_

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

3 eggs, beaten
1/2 cup sugar
3 cups milk
1 teaspoon vanilla
1/2 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 181.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.5, Carbohydrate 22.7, Sugar 16.9, Protein 7.2

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

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

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

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

DELIGHTFUL BAKED CUSTARD



Delightful Baked Custard image

Make and share this Delightful Baked Custard recipe from Food.com.

Provided by Fairy Nuff

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

6 large eggs
1 cup fine sugar
3 cups milk
1 cup heavy cream
1 teaspoon vanilla extract or 2 teaspoons vanilla essence
ground nutmeg

Steps:

  • Preheat oven to 180°C Brush an 8 cup capacity oven-proof dish with melted butter.
  • Whisk all ingredients, except nutmeg, together for one minute.
  • Pour into prepared dish.
  • Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
  • Place on oven shelf and sprinkle with nutmeg.
  • Bake for 20 minutes then reduce heat to 160C and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
  • Remove dish from water.
  • Serve hot, warm or cold.
  • Temperature conversion is 180C = 350F. 160C = 325F.

Nutrition Facts : Calories 314.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 212.2, Sodium 108.7, Carbohydrate 30.4, Sugar 25.4, Protein 8.3

BAKED CUSTARD



Baked Custard image

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

2 1/2 cups whole milk
1 vanilla bean or 2 teaspoons vanilla extract
2 large eggs
3 large egg yolks
1/4 cup sugar
Freshly grated nutmeg

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 RECIPE {EASY AMISH RECIPE}



Baked Custard Recipe {Easy Amish Recipe} image

An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth & creamy, with just 6 ingredients.

Provided by Julie Clark

Categories     Dessert

Time 45m

Number Of Ingredients 6

4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
4 cups 2% milk
1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
  • Add the sugar, salt and vanilla. Whisk gently until mixed.
  • Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
  • Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
  • Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
  • Beat with a hand mixer for 20-30 seconds.
  • Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
  • Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
  • Sprinkle nutmeg overtop the custard.
  • Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
  • Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
  • Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
  • Serve cold or warm as desired, with whipped cream.
  • Refrigerate any leftovers.

Nutrition Facts : ServingSize 128 g, Calories 116 kcal, Carbohydrate 14 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 189 mg, Sugar 14 g

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

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.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

EASY OLD-FASHIONED BAKED CUSTARD



Easy Old-Fashioned Baked Custard image

This comforting old-fashioned baked custard is easy to make and will remind you of grandma's recipe, especially with the nutmeg topping.

Provided by Diana Rattray

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 7

2 cups milk
2 large eggs
1/8 teaspoon salt
1/4 cup granulated sugar
Pinch of nutmeg (fresh-grated if possible)
Hot water for baking custards
Garnish: fresh raspberries and mint leaves

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.

Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Cholesterol 103 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 19 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

BAKED CARAMEL CUSTARD



Baked Caramel Custard image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

1/2 cup brown sugar
2 cups skim milk
1/4 cup sugar
1/8 teaspoon salt
3 eggs, beaten
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
  • Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.

CARAMELIZED BAKED CUSTARDS



Caramelized Baked Custards image

Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 cups heavy whipping cream
1/4 cup Irish cream liqueur
3 large eggs
2 large egg yolks
3/4 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a saucepan, heat cream and liqueur until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture. Stir in vanilla., Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour cream mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins., Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 481 calories, Fat 35g fat (20g saturated fat), Cholesterol 283mg cholesterol, Sodium 68mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 6g protein.

BAKED CUSTARD CUPS



Baked Custard Cups image

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

2 eggs, beaten
2 tablespoons sugar
1/8 teaspoon salt
1 dash nutmeg
1 teaspoon vanilla
1 1/2 cups milk, scalded

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

BEST EVER BAKED CUSTARD



Best Ever Baked Custard image

Make and share this Best Ever Baked Custard recipe from Food.com.

Provided by daisygrl64

Categories     Sauces

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup sugar
6 egg yolks
1 1/2 cups milk
1/2 cup whipping cream
2 teaspoons vanilla
1 pinch nutmeg

Steps:

  • heat oven to 325*F.
  • in medium bowl gradually whisk sugar into egg yolks.
  • gradually whisk remaining ingredients except nutmeg into egg mixture.
  • pour into 6 (6oz) custard cups or ramekins.
  • place custard cups in 13x9 baking pan. fill around custard cups with 1inch of warm water.
  • sprinkle top of custard cups with nutmeg.
  • bake for 50 to 60 minutes or until knife inserted in center comes out clean.
  • serve warm.

Nutrition Facts : Calories 225.4, Fat 13.6, SaturatedFat 7.4, Cholesterol 224.5, Sodium 44.9, Carbohydrate 20.8, Sugar 16.9, Protein 4.8

EGG CUSTARD



Egg custard image

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

3 eggs, plus 1 yolk, lightly beaten
1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
60g caster sugar
215ml whole milk
215ml double cream
nutmeg, to grate

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-FASHIONED BAKED CUSTARD



Old-Fashioned Baked Custard image

"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 7

2 cups milk
4 eggs
1/2 cup stick margarine, melted
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

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.

Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.

BAKED CUSTARD FOR TWO



Baked Custard for Two image

Alpha Wilson, a field editor from Rosewell, New Mexico, shares a sweet treat she and husband Thomas (pictured at far right) enjoy frequently-Baked Custard for Two.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1 large egg
1 cup whole milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. , Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° until a knife comes out clean, 35 minutes.

Nutrition Facts : Calories 189 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

BAKED CUSTARD FOR 2



Baked Custard for 2 image

A lovely custard and just for 2! No need to make a big batch. This one came from the Internet, pure and simple. Amazing the number of wonderful goodies that I found simply by surfing the 'Net. Welcome to the 21st century! (My grandmothers would be SO jealous!)

Provided by Nana Lee

Categories     Dessert

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl lightly beat the egg. Add milk, sugar, vanilla and salt and mix until sugar and salt have dissolved.
  • Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
  • Set in a baking pan: add 1/2 to 1 inch of hot water to baking pan.
  • Bake, uncovered, at 350º F. for 35 minutes or until set.
  • Recipe can be increased for maximum servings.

Nutrition Facts : Calories 193.2, Fat 7, SaturatedFat 3.6, Cholesterol 122.8, Sodium 240.3, Carbohydrate 25, Sugar 19.3, Protein 7.2

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BAKED CUSTARD | WITH A BLAST
2020-08-30 Pre-heat the oven to 180 deg C (350 deg F) – spray 6 x 3/4 cup (180ml) ramekins or similar oven proof dishes, with cooking oil. Beat together the Eggs, Caster Sugar and Salt – add the Evaporated Milk, Water and Vanilla – mix well. Pour into the prepared ramekins and sprinkle over a little Nutmeg. Place the ramekins in a large, deep oven ...
From withablast.net


BAKED CUSTARD RECIPE WITH LEMON - LOW CARB, KETO, SUGAR-FREE
2019-06-18 Start by preheating your oven and greasing your pan. Then mix your butter, cream cheese, and sweetener until nice and creamy. Then slowly mix in all your other ingredients and pour into your pan. Bake for around 30-35 minutes or …
From joyfilledeats.com


BAKED CUSTARD | ASK NIGELLA.COM | NIGELLA LAWSON
2012-02-25 I regularly make a baked custard, they all turn out well but I have a problem as the leftover custard tends to weep (I seem to get a lot of water in the dish with the leftover custard). I bake the custard in a Pyrex dish in the oven for the correct time. I use 3 eggs and 1 pint of milk, a couple of tablspoons sugar, a little salt and I sprinkle nutmeg on the top.
From nigella.com


BEST BAKED CUSTARD RECIPE - HOW TO MAKE VANILLA CUSTARD
2015-01-02 Pour the mixture into the prepared ramekins. Sprinkle with a little nutmeg or cinnamon. Put the 13 by 9 pan in the oven and pour the hot water in the bottom of the pan, being careful not to get any in the custard itself. Fill until the water comes up as high as the custard in your cups. Close the oven door and bake for 25 to 30 minutes, or ...
From food52.com


EGG CUSTARD PIE - IZZYCOOKING
2022-06-28 Step 3: Bake Egg Custard Pie. Preheat the oven to 425°F. Remove the dough from the fridge and add a bit of flour to a working surface. Using a rolling pin, quickly roll the dough out to about a 1/4-1/3 inch thickness and place in a pie plate. Line the dough with parchment paper and add pie weights to the crust. Bake for 10 minutes.
From izzycooking.com


VANILLA CUSTARD RECIPE - SIMPLYRECIPES.COM
2022-06-09 Use a vanilla bean instead of vanilla extract. Split the vanilla bean lengthwise and add it to the milk and cream in step 3 and bring the mixture to a simmer. Remove the vanilla bean before tempering the yolks in step 4. Replace the vanilla altogether. Try flavoring your custard with other extracts and liqueurs.
From simplyrecipes.com


BAKED CUSTARD - ALICA'S PEPPER POT
2021-06-01 Instructions. Heat oven to 350 degrees.Whisk first six ingredients together in a bowl, slowly pour in evaporated milk. Stir to thoroughly combine. Pour mixture into desired pan or individual ramekins. Cover with aluminum foil. Bake at 350 degrees for 40-45min.
From alicaspepperpot.com


11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE PASTRY ART
2021-07-09 Crostata with Lemon Custard and Whipped Ricotta Cream. This is a layered Italian tart with homemade lemon custard, ricotta cream, and fresh berries. It's so light, you might as well have another slice! Decorate with any seasonal berries or fruit of your choice. Serve with tea, coffee, or dessert wine.
From allrecipes.com


BAKED CUSTARD RECIPE RECIPE | BETTER HOMES AND GARDENS
2021-06-23 Method. Preheat oven to moderately slow, 160°C. Place four ¾ cup, ovenproof ramekins in a large baking pan. Step 1. In a medium bowl, whisk cream, milk, eggs, sugar and vanilla together until well combined. Step 2. Pour mixture evenly among ramekins (through a sieve, if desired). Step 3.
From bhg.com.au


BAKED CUSTARD RECIPES | TASTE OF HOME

From tasteofhome.com


OLD FASHIONED BAKED CUSTARD | OLD SCHOOL RECIPES #9 - YOUTUBE
Old Fashioned Baked Custard | Old School Recipes #9This Easy Baked Egg Custard is not only a delicious comfort food but it is also a great way to use up milk...
From youtube.com


AMISH BAKED CUSTARD | 12 TOMATOES
Preparation. Preheat oven to 325°F. Combine condensed milk and hot water in a large glass or metal bowl. In a separate bowl beat eggs until light in color and fluffy in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides.
From 12tomatoes.com


THE BEST KETO CUSTARD RECIPE - SUGAR FREE (1G CARBS)
2022-01-23 How to make Keto Baked Egg Custard. Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside. Place the eggs and sweetener in a large bowl and whisk together for 5 minutes, until they have paled in color. Add the vanilla and 1/2 cup of the cream.
From myketokitchen.com


EASY BAKED VANILLA CUSTARD FROM MY DAD - HOME COOKING MEMORIES
2012-10-18 An easy baked vanilla custard recipe that I made in honor of Dad. Preheat oven to 350 degrees F. Spray 13×9″ baking dish with cooking spray. In a large bowl, mix together eggs, sugar and salt. Add half of milk and vanilla, combine well with eggs/sugar mixture, make sure sugar is dissolved. Stir in the rest of the milk.
From homecookingmemories.com


EGG CUSTARD RECIPES | BBC GOOD FOOD
Bake your own custard tart with our next-level recipe. We’ve updated this classic dessert with a few extra touches, including a new way to make pastry with brown butter . Custard tart with nutmeg pastry. A star rating of 4.5 out of 5. 33 ratings. There's something so honest about a custard tart, simply topped with a grating of nutmeg. Ultimate crème brûlée. A star rating of …
From bbcgoodfood.com


16 CUSTARD PIE RECIPES FOR A SLICE OF OLD-FASHIONED COMFORT
2021-03-06 This is a basic and time-tested recipe for a baked custard pie with lots of coconut. As a review by TERVGIRLMOM explains, "Very nice 'classic' coconut custard pie with a hint of vanilla and nutmeg." Some reviewers suggest cutting down the milk to 2 cups and also replacing some of the milk with half and half for a richer result.
From allrecipes.com


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