Cheese Custard Recipes

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BAKED SAVORY CUSTARD WITH CHEESE



Baked Savory Custard With Cheese image

Provided by Mark Bittman

Categories     dinner, easy, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 cups cream, half-and-half or milk
1 sprig thyme, optional
1 clove garlic, optional
3 eggs plus 2 yolks
Pinch cayenne
1/2 teaspoon salt
1/2 cup grated semihard cheese, like Gruyère, Comté or Emmenthal
1/2 cup grated Parmesan

Steps:

  • Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
  • Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
  • Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

CHEESE CUSTARD



Cheese Custard image

This tasty cheese dish could be a side dish or a light lunch served with a salad. Recipe adapted from oldaussierecipes.com

Provided by loof751

Categories     Australian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 ounces cheese
2 eggs
1 pint milk
salt & pepper
1 -2 slice of thin bread

Steps:

  • Grate the cheese finely.
  • Beat the eggs, mix with two-thirds of the cheese and season with salt and pepper.
  • Heat the milk and stir into the cheese mixture.
  • Put into a 1.5 qt greased baking dish and cover with thin slices of bread and butter. Bake gently at 300 degrees until set, about 20-30 minutes.
  • Cool slightly and sprinkle with the remainder of the cheese. Brown under the grill.

Nutrition Facts : Calories 224.5, Fat 14, SaturatedFat 8, Cholesterol 128.3, Sodium 401.6, Carbohydrate 11.4, Fiber 0.1, Sugar 0.4, Protein 13.2

CAULIFLOWER CUSTARD



Cauliflower Custard image

A savory custard vegetable side dish that is different and delicious. The result is a creamed-custard cauliflower sensation that even the pickiest children enjoy!

Provided by Julie Taylor

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 6

Number Of Ingredients 12

1 teaspoon butter for greasing, or as needed
1 head cauliflower, separated into small florets
½ teaspoon salt
2 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
1 tablespoon minced fresh parsley
1 cup milk
3 eggs, beaten
1 cup milk
½ teaspoon salt
¼ teaspoon ground white pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter a 1 1/2-quart casserole dish.
  • Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
  • Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
  • Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
  • Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

Nutrition Facts : Calories 155 calories, Carbohydrate 12.2 g, Cholesterol 111.5 mg, Fat 8.7 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 4.7 g, Sodium 711 mg, Sugar 6.3 g

BAKED EGG CUSTARD WITH CHEESE



Baked Egg Custard with Cheese image

This baked egg dish is great for lunch or dinner, since it's loaded with vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 7

Butter, at room temperature, for dishes
6 large eggs
1/2 cup half-and-half
Coarse salt and ground pepper
3 cups reserved roasted vegetables from Rosemary-Lemon Chicken with Vegetables, cut into 1/2 inch chunks
4 ounces (1 cup) soft goat cheese, crumbled
1/2 cup chopped scallions

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

Nutrition Facts : Calories 325 g, Fat 19 g, Fiber 2 g, Protein 19 g

CUSTARD-STYLE MACARONI AND CHEESE



Custard-Style Macaroni and Cheese image

This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time.

Provided by Miss Annie

Categories     Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 lb macaroni
1 tablespoon butter
1 egg, beaten
1 teaspoon dry mustard
3 cups grated sharp cheddar cheese
1 cup milk

Steps:

  • Cook macaroni in water until tender.
  • Drain thoroughly.
  • Stir in butter and egg.
  • Mix mustard and salt with 1 Tbsp. HOT water, and add to milk.
  • Add cheese (saving some for top) to milk.
  • Pour macaroni into a buttered casserole and add milk/cheese mixture.
  • Sprinkle top with reserved cheese.
  • Bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.

Nutrition Facts : Calories 425.3, Fat 23.6, SaturatedFat 14.4, Cholesterol 101.1, Sodium 401.9, Carbohydrate 31.1, Fiber 1.3, Sugar 1.4, Protein 21.5

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.

BAKED RATATOUILLE WITH CHEESE CUSTARD



Baked Ratatouille with Cheese Custard image

Categories     Pepper     Tomato     Bake     Vegetarian     Casserole/Gratin     Parmesan     Eggplant     Chickpea     Fall     Gourmet

Yield Serves 4 to 6 as a main course or 8 as a side dish

Number Of Ingredients 21

For ratatouille
5 tablespoons olive oil
1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes
2 medium onions, chopped fine
4 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine
1 cup cooked chick-peas, rinsed and drained if canned
2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped
2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
1/4 teaspoon ground allspice
freshly ground black pepper to taste
For cheese custard
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups milk
1/2 cup freshly Parmesan (about 2 ounces)
3 large egg yolks

Steps:

  • Make ratatouille:
  • In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
  • In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.
  • Preheat oven to 375°F.
  • Make cheese custard:
  • In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste. Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce. Whisk yolk mixture into remaining sauce.
  • Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.
  • Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned. Cool ratatouille 10 minutes before serving.

CUSTARD-STYLE MAC AND CHEESE



Custard-Style Mac and Cheese image

Bake this delicious custard-style mac and cheese - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 10

1 package (16 oz) elbow macaroni
4 eggs, slightly beaten
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
5 cups shredded sharp Cheddar cheese (20 oz)
1 1/2 cups soft bread crumbs (about 2 slices bread)
1/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni. Sprinkle with 2 cups cheese. Top with remaining macaroni. Pour egg mixture evenly over all.
  • Cover; bake 35 minutes. Uncover. Sprinkle with bread crumbs; drizzle with melted butter. Sprinkle with remaining 1 cup cheese. Bake 5 to 8 minutes longer or until golden brown and set.

Nutrition Facts : Calories 700, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 970 mg

GOOEY CUSTARD CHEESECAKE RECIPE BY TASTY



Gooey Custard Cheesecake Recipe by Tasty image

Here's what you need: biscuit cookie, melted butter, milk, egg yolks, granulated sugar, milk, cornstarch, cream cheese, egg

Provided by Spencer Kombol

Categories     Bakery Goods

Yield 4 servings

Number Of Ingredients 9

5 oz biscuit cookie
3 oz melted butter
2 tablespoons milk
2 egg yolks
¼ cup granulated sugar
1 cup milk
1 tablespoon cornstarch
7 oz cream cheese
1 egg, whisked

Steps:

  • Place cookies in a ziplock bag and crush with a wooden spoon until the cookies have fully become crumbs. Put them in a bowl. Add melted butter and milk, and mix well.
  • In a buttered 15-centimeter (6-inch) pie pan, add the crust mixture and press firmly to form an even layer. Chill in the fridge for about 30 minutes.
  • In a microwave-safe bowl, add the egg yolks and sugar. Whisk until pale. Add milk, vanilla, and cornstarch, and mix well. Microwave for 3 minutes and whisk after every minute.
  • Add the cream cheese to the custard. Whisk until smooth.
  • Add the custard batter into the chilled crust. Chill in the fridge for 30 minutes.
  • Preheat oven to 320˚F/160˚C.
  • Brush egg wash on top of the cake. Bake in the oven for 20 minutes.
  • Once the cake is cool to the touch, serve immediately. The cake will have gooey texture while it is warm.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 39 grams, Fat 48 grams, Fiber 0 grams, Protein 13 grams, Sugar 25 grams

AMISH CUSTARD COTTAGE CHEESE PIE



Amish Custard Cottage Cheese Pie image

A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.

Provided by MARBALET

Categories     Desserts     Pies     Vintage Pie Recipes

Time P1DT1h30m

Yield 16

Number Of Ingredients 10

1 (16 ounce) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 (9 inch) pie shell

Steps:

  • Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
  • In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
  • Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
  • Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 25.8 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 271.7 mg, Sugar 16.8 g

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Top Asked Questions

How to make cheddar cheese custard?
Cheddar cheese custard is an interesting take on baked custard made with cheese and eggs. Warm up your oven to 310 degrees f. Place 4 oz of the cheese in a heavy-based pan and whisk in the cream as well as mustard until mixed well. Heat the mixture over low flame until the cheese melts and blends into the mixture until becomes smooth.
How do you make a custard from scratch?
Preparation. Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups. Put dish or ramekins in a deep baking pan and pour boiling water in,...
How long does it take to make a thick egg custard?
Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness.
What is vanilla cream cheese custard?
This Vanilla Cream Cheese Custard is smooth and luscious, and full of rich vanilla flavor. By adding some softened cream cheese to a traditional, egg-based custard – we’ve transformed a classic dessert into something your dinner guests will talk about for months. Another great thing about this Vanilla Cream Cheese Custard?

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