No Bake Custard Recipes

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NO BAKE CUSTARD



No Bake Custard image

Make and share this No Bake Custard recipe from Food.com.

Provided by Kim19068

Categories     One Dish Meal

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 5

2 (4 ounce) packages vanilla instant pudding mix
1 (14 ounce) can sweetened condensed milk
1/4 cup sugar
6 cups milk
2 teaspoons rum extract

Steps:

  • Combine the pudding,condensed milk,sugar,milk and flavoring in a bowl and mix well.
  • Chill for 2 hours.

Nutrition Facts : Calories 273.6, Fat 7.5, SaturatedFat 4.7, Cholesterol 28.3, Sodium 373.9, Carbohydrate 45.5, Sugar 39.8, Protein 6.6

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

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

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.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

CRUSTLESS BAKED CUSTARD PIE



Crustless Baked Custard Pie image

No crust to roll out, much less calories, but still so delicious! Has a smooth custard filling and a crunchy golden top. Just dump all ingredients in blender, then bake. Recipe from Quick Cooking.

Provided by Marie

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups milk
4 eggs
1/2 cup butter, melted
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • In blender, combine all ingredients, cover and process until smooth.
  • Pour into greased 9" deep dish pie plate.
  • Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 1 hour.
  • Refrigerate until serving.

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES



No-Bake Lemon Custards With Strawberries image

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

Steps:

  • In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
  • Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
  • Refrigerate, uncovered, until set, at least 3 hours.
  • As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
  • To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

NO-BAKE BUTTERSCOTCH CUSTARDS



No-Bake Butterscotch Custards image

Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup/240 milliliters heavy cream
1 cup/240 milliliters crème fraîche
1/2 cup/110 grams dark brown sugar
1/8 teaspoon kosher salt
1 tablespoon light, unsulphured molasses (optional)
2 teaspoons vanilla extract
Whipped cream and fresh berries, for serving (optional)

Steps:

  • In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
  • Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
  • Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
  • Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.

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.

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

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.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

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