Custard Recipe Custard Pudding Recipe Recipe For Stuffed

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

CUSTARD PUDDINGS

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

CUSTARD/PUDDING

Steps:

• Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
• In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
• Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
• Cook the mixture until it reaches desired thickness, stirring constantly.
• Stir in the vanilla.
• Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

EGG CUSTARD

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.

BEST EVER RICE CUSTARD PUDDING

Steps:

• Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
• Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

STUFFED APPLES WITH CUSTARD SAUCE

Steps:

• In a blender, combine the walnuts, raisins and sugar; cover and process until blended. Stir in butter; set aside. Core apples and remove enough pulp to leave a 1-in. shell. Fill each apple with about 1/4 cup nut mixture. , Place in a greased shallow 3-qt. baking dish. Pour water around apples. Bake, uncovered, at 375° for 50-60 minutes or until tender. , Meanwhile, for custard sauce, combine the sugar, flour and salt in a saucepan. Gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot milk mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool. Serve with warm apples. Refrigerate leftovers.

CUSTARD PUDDING

Steps:

• Make the custard .Combine the custard powder and a little of the milk and mix untill smooth. Add the remaining milk and mix together. Pour the mixture into a pan, adding the sugar and sour cream as well, and stir over a medium heat until thickened. Remove from the heat and cover with cling film or a lid to prevent a skin forming.
• Preheat the oven to a moderate 180 degrees (160 degrees if a fan assisted oven ).Gas mark 4.
• Making the sponge. Beat together the butter and sugar until light and creamy. Add the eggs one at a time, beating and mixing well after each addition. Gently fold in the flour and custard powder alternatley with the cream.
• Assembling the dish. Pour half of the mixture into a 2 litre ovenproof dish, and top with the custard. Pour over the remaining sponge mixture and smooth out .
• Bake for 45-50 minutes, or until firm to touch. Serve with stewed apples or custard, if liked.