SOUTHERN-STYLE SOFT CUSTARD
This recipe has been handed down in our family for many years. Custard is one of our favorite desserts for holidays. We also make sure to take it to neighbors and friends when they are ill, since it's very nourishing.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler or metal bowl over simmering water, and constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon., Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
SOFT CUSTARD
Make and share this Soft Custard recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 20m
Yield 2 1/4 cup custard
Number Of Ingredients 5
Steps:
- Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
- Reduce heat.
- Combine eggs, sugar, salt, and remaining milk.
- Add to scalded milk, stirring constantly.
- Cook stirring constantly, until a coating forms on a spoon.
- Remove and cool, add vanilla.
- Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.
CUSTARD-STYLE VANILLA ICE CREAM
Egg yolks are the key ingredient in a custard-based ice cream, which explains the yellowish color of a classic French vanilla. This style is ultra-rich, but it can be trickier to make than other types: Custards need constant attention.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield about 1 quart of custard-style ice cream
Number Of Ingredients 7
Steps:
- Combine the heavy cream, milk, vanilla bean and seeds, and vanilla extract in a saucepan. Cook over medium heat until the mixture almost reaches a gentle simmer, 3 to 5 minutes. Remove from the heat. Meanwhile, set a fine-mesh sieve in a medium bowl (preferably metal), then set the bowl in a large bowl of ice water; set aside.
- Whisk together the egg yolks, sugar and salt in a separate medium bowl. Ladle one-quarter of the hot cream mixture into the egg mixture and whisk well. Whisk in another one-quarter of the cream mixture, then pour the cream-egg mixture into the saucepan with the remaining hot cream.
- Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon in a figure-eight, until slightly thickened (a thermometer should register 180˚ F), 6 to 8 minutes. If at any point the mixture starts to simmer, remove from the heat, continue stirring, reduce the heat to medium low, then return to the heat (you do not want the custard to thicken too quickly or the eggs to scramble).
- Immediately strain the custard through the sieve into the bowl set over the ice water. Return the vanilla bean to the custard and let the custard cool, stirring occasionally, about 1 hour. Cover and refrigerate until very cold, at least 1 hour or overnight.
- Remove the vanilla bean, then transfer the custard to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 3 hours.
SIMPLE SOFT BAKED CUSTARD
The creamy texture of this soft-set custard is so inviting, you could call it comfort food. It has a pleasant vanilla flavor complemented by nutmeg.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat egg. Add the milk, sugar, vanilla and salt; stir well. Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg., Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 189 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
SOFT CUSTARD
Use this recipe to make our our Whim-Whams.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
- In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
- Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.
SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
OLD FASHION SOUTHERN BOILED CUSTARD
I have had this recipe for years. I make it every Christmas and give it to my neighbors as gifts. It is always a big hit. I use a candy thermometer to help judge when milk is scalded and when the custard is done.
Provided by Patsy A.
Categories Beverages
Time 45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse top of double boiler with hot water to keep milk from scorching. Scald whole milk (approx. 180°). Blend eggs and sugar in blender. Slowly add to scalded milk in top of double boiler stirring constantly. Cook until mixture thickens and coats spoon well (appox. 180º). Remove from heat. Add pure vanilla. Let cool a little then strain into containers. The straining is important to make sure there are no lumps in the custard.
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