Roman Style Custard Recipes
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
ROMAN STYLE CUSTARD
This is a recipe from a collection of recipes by a Roman named Marcus Gavius Apicius of the 4th or 5th century. The ingredients are the same as in the original recipe but I have made the instructions compatible with a modern kitchen. If you want, you may add 1 tsp vanilla but it is not a part of the original recipe.
Provided by CoffeeMom
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Whisk milk and honey together until completely blended.
- In a separate bowl, whisk eggs until frothy.
- Combine eggs and milk/honey mixture and blend well.
- Pour into an 11x7 in pan and put into a 300ºF oven. Bake for 25 to 35 minutes or until a knife inserted into the custard comes out clean.
- Enjoy!
Nutrition Facts : Calories 117.2, Fat 5.3, SaturatedFat 2.4, Cholesterol 140.7, Sodium 74.1, Carbohydrate 11.8, Sugar 8.9, Protein 6
ROMAN-STYLE CHICKEN & ASPARAGUS
Make and share this Roman-Style Chicken & Asparagus recipe from Food.com.
Provided by Charlotte J
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
- In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
- In nonstick 12-inch skillet, melt margarine over medium-high heat.
- Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
- Transfer chicken to medium bowl.
- In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
- Transfer asparagus to bowl with chicken.
- Stir broth mixture and add to skillet; heat to boiling, stirring.
- Boil 1 minute.
- Return chicken and asparagus to skillet; add prosciutto and heat through.
Nutrition Facts : Calories 204.8, Fat 7.9, SaturatedFat 1.9, Cholesterol 94.4, Sodium 479.4, Carbohydrate 7.5, Fiber 2.7, Sugar 2, Protein 26.5
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