CUSTARD
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.
Provided by truebrit
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
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.
BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
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
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
EGG CUSTARD
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
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
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
Provided by Nigella Lawson
Categories easy, dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
- In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
- Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.
BAKED CUSTARD
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
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.
More about "recipe for custard"
CLASSIC CUSTARD RECIPE | MYRECIPES
From myrecipes.com
Servings 7Calories 185 per serving
- Cook milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove milk from heat, and gradually add to the egg mixture, stirring constantly with a whisk. Stir in vanilla and almond extracts. Pour into a deep 2-quart soufflé dish coated with cooking spray. Place casserole in a 13 x 9-inch baking pan, and add hot water to the pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center of custard comes out almost clean. Remove casserole from pan; serve custard warm or chilled.
DON'T KNOW HOW TO MAKE CUSTARD USING CUSTARD POWDER? READ THIS
From tastessence.com
HOMEMADE CUSTARD CREAM BISCUITS (BRITISH COOKIES)
From whereismyspoon.co
HOW TO MAKE CUSTARD - BBC FOOD
From bbc.co.uk
EGG CUSTARD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
94 CUSTARD POWDER RECIPES | RECIPES USING CUSTARD POWDER
From tarladalal.com
BAKED CUSTARD RECIPE - PILLSBURY.COM
From pillsbury.com
CUSTARD RECIPES | TASTE OF HOME
From tasteofhome.com
HOMEMADE CUSTARD - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
HOMEMADE CUSTARD POWDER RECIPE - WHISKAFFAIR
From whiskaffair.com
HOW TO MAKE CUSTARD FROM SCRATCH - STAY AT HOME MUM
From stayathomemum.com.au
CUSTARD TARTS FROM ENGLAND : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
11 BEST CUSTARD RECIPES | EASY CUSTARD RECIPES - NDTV FOOD
From food.ndtv.com
BIRD'S ORIGINAL CUSTARD POWDER RECIPES - THERESCIPES.INFO
From therecipes.info
HOMEMADE CUSTARD RECIPE (PASTRY CREAM) - COOKING LSL
From cookinglsl.com
BASIC CUSTARD RECIPE RECIPE | MYFOODBOOK | HOW TO MAKE CUSTARD …
From myfoodbook.com.au
CLASSIC ENGLISH CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FLAN CUSTARD RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE CUSTARD | BETTER HOMES & GARDENS
From bhg.com
BLACKBERRY CUSTARD FRENCH TOAST
From foodnetwork.ca
THE BEST VANILLA CUSTARD RECIPE | EATINGWELL
From eatingwell.com
EASY CUSTARD CREAM - PASTRY CREAM - COOKING WITH NONNA
From cookingwithnonna.com
25 BEST CUSTARD DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CUSTARD RECIPES - HOW TO MAKE CUSTARD
From delish.com
VANILLA CUSTARD RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE CUSTARD CREAM (PASTRY CREAM) • JUST ONE COOKBOOK
From justonecookbook.com
CUSTARD PUDDING, HOMEMADE CUSTARD RECIPE | JENNY CAN COOK
From jennycancook.com
COCONUT CUSTARD RECIPE (FROM SCRATCH) | SUGAR GEEK SHOW
From sugargeekshow.com
BAKED CUSTARD RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
VANILLA CUSTARD RECIPE - VELVETY OLD FASHIONED EGG CUSTARD
From savoryexperiments.com
PROPER CUSTARD | RECIPES | DELIA ONLINE
From deliaonline.com
FROZEN CUSTARD | KING ARTHUR BAKING
From kingarthurbaking.com
BASIC STOVE-TOP CUSTARD | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
CLASSIC CUSTARD | DONNA HAY
From donnahay.com.au
VANILLA CUSTARD | JAMIE OLIVER BAKING & DESSERT RECIPES
From jamieoliver.com
CUSTARD CREAM RECIPE | ITALIAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
10 BEST CUSTARD DESSERTS QUICK RECIPES | YUMMLY
From yummly.com
BAKED CUSTARD | VERY BEST BAKING
From verybestbaking.com
CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love