BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
HOMEMADE CUSTARD
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SIMPLE CUSTARD
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
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
DELICIOUS CUSTARD
My friend gave me this recipe, the only thing she did not supply was the amount of servings. Since it calls for 2 six serving boxes of instant vanilla pudding, I will assume it makes 12 servings. It is a really good easy way of making custard. Cook time is refrigerator time.
Provided by mandabears
Categories Dessert
Time P6DT10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl mix all ingredients together.
- Refrigerate 6-8 hours or overnight.
- Serve in custard cups.
- Sprinkle with additional ground nutmeg.
Nutrition Facts : Calories 341.6, Fat 9.2, SaturatedFat 5.8, Cholesterol 34.7, Sodium 471.3, Carbohydrate 57.5, Sugar 49.9, Protein 8.1
CUSTARD RECIPE
Bake up our delicious Custard Recipe today, and serve it while it's still warm and soft and topped with a mixture of COOL WHIP and cinnamon. Yum.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Combine tapioca and milk in large saucepan; let stand 5 min. Bring to boil on medium heat; simmer on medium-low heat 10 min., stirring constantly.
- Whisk eggs, sugar, vanilla and 1/4 tsp. cinnamon in small bowl. Stir small amount of hot tapioca mixture into egg mixture. Stirring constantly, slowly pour egg mixture back into hot tapioca mixture; cook on low heat 3 to 5 min. or until thickened, stirring constantly. Pour into 1-1/2 qt. casserole sprayed with cooking spray.
- Bake 35 to 40 min. or until custard is firm around edges and slightly soft in center.
- Mix COOL WHIP and remaining cinnamon until blended. Serve warm custard topped with COOL WHIP mixture.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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