Quick Egg Custard Recipes

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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.

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.

Nutrition Facts :

QUICK EGG CUSTARD



Quick Egg Custard image

Comfort food good warm or cold. Can make as a pie as well. Baking time is reduced because milk is scalded beforehand.

Provided by mammamia 2

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 slightly beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
nutmeg
1 unbaked 9-inch pie shell, if making pie.I use Pillsbury from the refrigerated section in the grocery

Steps:

  • Mix well: eggs, sugar, salt, and vanilla.
  • SLOWLY stir in scalded milk.
  • Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
  • Pour mixture into pan.
  • Dash nutmeg over top.
  • Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
  • If making a pie, pour into 9" pie shell. Let pie set.

EASY EGG CUSTARD



Easy Egg Custard image

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.

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.

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

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

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.

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

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.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

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.

BASIC VANILLA CUSTARD



Basic Vanilla Custard image

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

2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla

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

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

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

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.

Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium

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