Custard Cups Recipes

BAKED CUSTARD CUPS

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.

GET-WELL CUSTARD

Steps:

• Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.

MAPLE SYRUP CUSTARD CUPS

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.

JELLY CUSTARD CUPS

Steps:

• Put the custard powder in a small jug then stir in 1/2 cup of the milk. Keep stirring until all the lumps have gone.
• Put a small saucepan on the stove, pour the rest of the milk into the pan, turn the heat to medium and heat the milk until bubbles form at the edge. Do not let the milk boil.
• Give the custard powder mixture a good stir, and then quickly stir it into the milk.
• Stir the custard until it boils and becomes thicker, and the pour the custard into a heatproof jug.
• While the custard is cooling a little, pour the boiling water into a large heatproof jug. Sprinkle the jelly crystals into the jug and stir until the crystals are dissolved and the mixture is clear.
• Put 4 serving glasses on a tray (they should be big enough to hold about 1 cup of liquid each).
• Pour the jelly evenly into the glasses, stir the custard then pour it slowly over the jelly, move the jug from side to side to make patterns in the jelly.
• Cover with Glad Wrap and refrigerate for at least 4 hours until the jelly is set.
• Decorate with strawberries on top.

CHOCOLATE CUSTARD CUPS

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.

VANILLA CUSTARD CUPS (BAKED)

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.

CUP CUSTARD (OLD FASHIONED)

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.

SIMPLE CUSTARD

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.

MEYER LEMON CUSTARD CUPS

Steps:

• Preheat oven to 350 degrees.
• Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
• Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
• Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
• Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
• Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.