Creekside Custard Cups Recipes

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VANILLA CUSTARD CUPS



Vanilla Custard Cups image

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

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

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.

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

CUSTARD CUPS



Custard Cups image

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

1-3/4 cups milk
1/4 cup sugar
3 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Ground cinnamon

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.

CUP CUSTARD (OLD FASHIONED)



Cup Custard (Old Fashioned) image

Make and share this Cup Custard (Old Fashioned) recipe from Food.com.

Provided by Chef Aint Bs

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 eggs
3 cups milk (warm)
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg

Steps:

  • Beat eggs until frothy
  • Mix remaining ingredients mix.
  • Place in custard cups.
  • Stand them in a pan of water.
  • Bake at 350° until firm in the center about 25 minutes.

CUP CUSTARD



Cup Custard image

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

1 cup heavy cream
1 cup whole milk
1 vanilla bean, split & seeds scraped
1/4 teaspoon coarse salt
6 egg yolks
1/3 cup sugar
Freshly grated nutmeg

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.

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

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