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
CLASSIC VANILLA CUSTARD
Classic Vanilla Custard is one of my favourite desserts from my childhood. Milk, cream, vanilla and egg yolks are combined to make a thick, rich mixture that can be served hot or cold, poured over pies, puddings or cakes, or simply served by itself - give it a go!
Provided by One Pot Chef Show
Categories Quick and Easy Vegetarian Pescatarian No-Bake Easy Quick Shellfish-Free Gluten-Free Soy-Free Easter Christmas Entertaining Fish-Free Peanut-Free Tree Nut-Free Classic Tomato-Free Stove
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan, add Milk (1 1/2 cup), Whipping Cream (1 cup), and Vanilla Extract (2 teaspoon). Cook for 10-12 minutes over low heat until nearly boiling, stirring continuously.
- Set the liquid mixture aside and cool for 10 minutes. Strain the milk mixture into a heat-proof jug.
- In a large mixing bowl, whisk the Egg (6), Caster Sugar (1/2 cup), and Corn Starch (2 teaspoon) together.
- Add milk mixture to egg yolk mixture and whisk together. Then return to pan and stir over medium heat stir for 10-15 minutes. To test the custard's thickness, coat the back of a spoon and make a line against it with your finger. If the line holds, it's ready!
- Serve cooled or drizzled over a pudding and enjoy!
Nutrition Facts : Calories 114 calories, Protein 3.7 g, Fat 7.6 g, Carbohydrate 7.8 g, Fiber 0 g, Sugar 7.5 g, Sodium 43.1 mg, SaturatedFat 4.3 g, TransFat 0.2 g, Cholesterol 87.4 mg, UnsaturatedFat 2.6 g
VANILLA CUSTARD
Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn't be easier to make. Awesome with a classic crumble.
Provided by Jamie Oliver
Categories Desserts Eggs Puddings & desserts Sauces & condiments
Time 35m
Yield 4 - 6
Number Of Ingredients 5
Steps:
- Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
- Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
- In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
- Gradually add the warm milk, a ladle at a time, whisking well before each addition.
- Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.
Nutrition Facts : Calories 214 calories, Fat 12.9 g fat, SaturatedFat 5.8 g saturated fat, Protein 8.8 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 14.8 g sugar, Sodium 0.2 g salt, Fiber 0.3 g fibre
VANILLA CUSTARD
This vanilla custard is extra rich with heavy cream and egg yolks. Serve it on its own like a pudding, spoon it over fruit, or layer it into a trifle!
Provided by Mark Beahm
Categories Dessert
Time 3h25m
Number Of Ingredients 8
Steps:
- Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
- Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
- Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
- Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
- Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
- Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
- Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
- Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!
OLD-FASHIONED FROZEN VANILLA CUSTARD
Not too long ago, I found this recipe for a frozen treat we used to eat when we went to Grandma's house. Now, whenever I make it, it reminds me of her. She loved to bake, and so do I.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.
Nutrition Facts : Calories 236 calories, Fat 16g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 124mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.
VANILLA CUSTARD
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser consistency than most puddings.
Categories Dessert Freeze/Chill Quick & Easy Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
- While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
- Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
- Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
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
VANILLA BEAN CUSTARD
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
- Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.
CREAMY VANILLA CUSTARD ICE CREAM
This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.-Margaret Gage, Roseboom, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.
Nutrition Facts : Calories 227 calories, Fat 17g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA-CUSTARD ICE CREAM BASE
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
- Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
VANILLA CUSTARD PIE
A cream pie filling on a graham wafer crust and topped with meringue.
Provided by katie.rose
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
- Bake in preheated oven until firm, 5 to 10 minutes.
- Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
- Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
- Refrigerate for about 3 hours before serving.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 25.8 g, Cholesterol 65.9 mg, Fat 8.8 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 119.8 mg, Sugar 20.9 g
VANILLA CUSTARD
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Provided by John Torode
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
- Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium
More about "vanilla custard recipes"
VANILLA CUSTARD RECIPE - VELVETY OLD FASHIONED EGG CUSTARD
From savoryexperiments.com
Ratings 84Calories 347 per servingCategory Dessert
- Heat milk and vanilla extract in a heavy bottom, medium saucepan until at a low simmer. Do not let it boil, until heat until little bubbles form around the edges.
- Meanwhile, place sugar, cornstarch and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a whisk, blend dry ingredients until mixed. Add egg yolks and blend until a pale yellow.
- Slowly pour milk mixture into eggs while whisking at a low speed. Do not mix too fast or it will froth and foam. Blend until mixed.
- Transfer back to the saucepan and cook over medium-low heat for 3-5 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan.
VANILLA KETO CUSTARD RECIPE (VANILLA POTS DE CREME)
From ketodietyum.com
EASY VANILLA CUSTARD CAKE RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
VANILLA MAGIC CUSTARD CAKE | HOMEMADE TRIPLE LAYER VANILLA CAKE …
From omgchocolatedesserts.com
THE ULTIMATE HOMEMADE VANILLA CUSTARD - ALPHAFOODIE
From alphafoodie.com
VANILLA CUSTARD RECIPE - MASHED.COM
From mashed.com
CLASSIC VANILLA CUSTARD ICE CREAM BASE (PERFECT FOR EVERY USE)
From homebodyeats.com
VANILLA CUSTARD | CANADIAN LIVING
From canadianliving.com
VANILLA BEAN CUSTARD RECIPE (& VANILLA SUGAR) - COOKING ON THE …
From cookingontheweekends.com
THE BEST VANILLA CUSTARD RECIPE | EATINGWELL
From eatingwell.com
MARTHA STEWART’S VANILLA CUSTARD RECIPE
From lynnskitchenadventures.com
RICH VANILLA CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VANILLA CUSTARD CAKE FILLING RECIPE AKA PASTRY CREAM CAKE
From veenaazmanov.com
PERFECT VANILLA CUSTARD CAKE RECIPE | BONNI BAKERY
From bonnibakery.com
VANILLA CUSTARD RECIPE | MYRECIPES
From myrecipes.com
VANILLA CUSTARD RECIPE: NOTHING BEATS A GOOD OLD …
From cookingchew.com
HEAVENLY VANILLA CUSTARD CREAM RECIPE | CREME DIPLOMAT
From bakingnicky.com
HOMEMADE VANILLA CUSTARD {EASY} - CAKEWHIZ
From cakewhiz.com
CLASSIC VANILLA CUSTARD BARS | 12 TOMATOES
From 12tomatoes.com
VANILLA CUSTARD RECIPE | RICH & FROZEN - THEFOODXP
From thefoodxp.com
VANILLA CUSTARD RECIPE - YOUTUBE
From youtube.com
OLD-FASHIONED VANILLA CUSTARD | 12 TOMATOES
From 12tomatoes.com
NO BAKE VANILLA CUSTARD RECIPE RECIPE | MYRECIPES
From myrecipes.com
10 BEST VANILLA CUSTARD DESSERTS RECIPES | YUMMLY
From yummly.com
EASY VANILLA CUSTARD | CREMA DE VAINILLA | CAMILA MADE
From camilamade.com
VANILLA CUSTARD FRESH FRUIT TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
VANILLA CUSTARD RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
EASY BAKED VANILLA CUSTARD FROM MY DAD - HOME COOKING MEMORIES
From homecookingmemories.com
VANILLA CUSTARD RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
FROZEN VANILLA CUSTARD (JUST LIKE SHAKE SHACK)
From biggerbolderbaking.com
HOMEMADE VANILLA CUSTARD - SPEND WITH PENNIES
From spendwithpennies.com
VEGAN VANILLA CUSTARD RECIPE - AVEGANRECIPE
From aveganrecipe.com
10 BEST VANILLA CUSTARD DESSERTS RECIPES | YUMMLY
From yummly.com
HOMEMADE EGGLESS VANILLA CUSTARD RECIPE - COOK.ME RECIPES
From cook.me
HOMEMADE VANILLA ICE CREAM (FROZEN CUSTARD) - THE RECIPE REBEL
From thereciperebel.com
HOMEMADE VANILLA CUSTARD ICE CREAM • FOOD FOLKS AND FUN
From foodfolksandfun.net
JULIA CHILD'S VANILLA CUSTARD RECIPE - THE BEST CUSTARD RECIPE
From yummyinspirations.net
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