Egg Custard

OLD TIME EGG CUSTARD



Old Time Egg Custard image

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Recipe From allrecipes.com

Provided by MandaSuthrnChf

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 16

Number Of Ingredients 4

8 eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract
Calories281.2 calories
Carbohydrate36.3 g
Cholesterol117.4 mg
Fat10.4 g
Protein11 g
SaturatedFat5.3 g
Sodium132.7 mg
Sugar36.3 g

Steps:

  • Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
  • Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

BAKED CUSTARD



Baked Custard image

Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 6

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg
Calories130
Carbohydrate16 g
Cholesterol115 mg
Fat1
Fiber0 g
Protein7 g
SaturatedFat2 g
ServingSize1 Serving
Sodium120 mg
Sugar17 g
TransFat0 g

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
  • Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

BAKED CUSTARD



Baked Custard image

This was my favorite dessert that my grandmother used to make and my family loves it too. We always serve it cold and as it has a long oven time we usually have it in the fall/winter. Recipe source: local newspaper.

Recipe From food.com

Provided by ellie_

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

3 eggs, beaten
1/2 cup sugar
3 cups milk
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
Calories181.3
Fat6.9
SaturatedFat3.6
Cholesterol110.1
Sodium95.5
Carbohydrate22.7
Sugar16.9
Protein7.2

Steps:

  • Preheat oven to 300°F.
  • Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
  • Pour into six ramekin dishes or custard cups.
  • Sprinkle with nutmeg.
  • In a large baking dish filled half-way up with water, place custard cups.
  • Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
  • Refrigerate until serving time.

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Recipe From allrecipes.com

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste
Calories545.5 calories
Carbohydrate64.4 g
Cholesterol182.1 mg
Fat27.8 g
Fiber1.1 g
Protein10.2 g
SaturatedFat16.4 g
Sodium72.8 mg
Sugar34.6 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

BLENDER EGG CUSTARD



Blender Egg Custard image

Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 cups whole milk
1/4 cup butter, melted
4 large eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

CUSTARD



Custard image

Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.

Recipe From food.com

Provided by truebrit

Categories     Sauces

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

1 1/2 cups milk
2 teaspoons cornstarch
1 tablespoon sugar
3 egg yolks
1/2 teaspoon vanilla extract

Steps:

  • Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
  • When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
  • Remove from heat.
  • In a small bowl, beat egg yolks with a fork.
  • Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
  • Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
  • Bring back to a boil, stirring constantly.
  • Remove from heat, and add the vanilla extract.
  • Pour custard into a jug or pitcher, and serve.
  • Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

SIMPLE CUSTARD



Simple Custard image

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.

Recipe From allrecipes.com

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch
Calories177.9 calories
Carbohydrate21.1 g
Cholesterol106.5 mg
Fat7 g
Protein7.1 g
SaturatedFat3.4 g
Sodium87.8 mg
Sugar18.4 g

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.

EASY EGG CUSTARD



Easy Egg Custard image

Recipe From epicurious.com

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Vegetarian     Cookie     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg

Steps:

  • 1. Preheat oven to 300°F.
  • 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
  • 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  • 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
  • 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
  • 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  • 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  • 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
  • 9. Let the custard cool in the water bath for about 2 hours before serving.

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

Recipe From tasteofhome.com

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
Calories 208 calories
Fat7g fat (3g saturated fat)
Cholesterol156mg cholesterol
Sodium292mg sodium
Carbohydrate28g carbohydrate (27g sugars
Fiber0 fiber)
Protein8g protein.

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.

EGG CUSTARD



Egg custard image

Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit

Recipe From bbcgoodfood.com

Provided by Esther Clark

Categories     Dessert

Time 50m

Number Of Ingredients 6

3 eggs, plus 1 yolk, lightly beaten
1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
60g caster sugar
215ml whole milk
215ml double cream
nutmeg, to grate
Calories434 calories
Fat36 grams fat
SaturatedFat21 grams saturated fat
Carbohydrate18 grams carbohydrates
Sugar18 grams sugar
Protein9 grams protein
Sodium0.3 milligram of sodium

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
  • Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

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.

Recipe From allrecipes.com

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
Calories130.4 calories
Carbohydrate20.7 g
Cholesterol68.5 mg
Fat3.3 g
Protein4.8 g
SaturatedFat1.6 g
Sodium56.7 mg
Sugar20.7 g

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.

EGG CUSTARD RECIPES



Egg custard recipes image

Whip up your own egg custard for these tempting sweet treats. Use homemade custard in traditional fruity bakes, classic crème brûlée and Portuguese-inspired tarts.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Egg custard recipes

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