Baked Custard For 2 Food

BAKED CUSTARD FOR TWO

Steps:

• In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. , Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° until a knife comes out clean, 35 minutes.

BASIC VANILLA CUSTARD

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.

BAKED CUSTARD

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.

BAKED CUSTARD

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.

BAKED CUSTARD FOR 2

Steps:

• In a small bowl lightly beat the egg. Add milk, sugar, vanilla and salt and mix until sugar and salt have dissolved.
• Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
• Set in a baking pan: add 1/2 to 1 inch of hot water to baking pan.
• Bake, uncovered, at 350º F. for 35 minutes or until set.
• Recipe can be increased for maximum servings.

BAKED PEAR CUSTARD FOR TODDLERS

Steps:

• Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
• Spoon pre-cooked pear into ramekin.
• Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
• Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
• Bake in oven for 40mins or until custard is set.

DELIGHTFUL BAKED CUSTARD

Steps:

• Preheat oven to 180°C Brush an 8 cup capacity oven-proof dish with melted butter.
• Whisk all ingredients, except nutmeg, together for one minute.
• Pour into prepared dish.
• Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
• Place on oven shelf and sprinkle with nutmeg.
• Bake for 20 minutes then reduce heat to 160C and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
• Remove dish from water.
• Serve hot, warm or cold.
• Temperature conversion is 180C = 350F. 160C = 325F.

BAKED CUSTARD

Steps:

• Beat slightly to mix well--eggs, sugar, and salt.
• Scald the milk and add slowly to the egg mixture.
• Add the vanilla.
• In a baking dish or pan, place the custard cups; fill them with the egg mixture.
• Add water to baking dish.
• Grate or sprinkle nutmeg on top of each one.
• Bake 350 degrees for 30-35 minutess or until a silver knife comes out clean when thrust into the center of the custard.
• NOTE: Usually that time is good for me and I don't need to check it with a knife.

BAKED CHOCOLATE CUSTARD

Steps:

• Preheat the oven to 325F.
• Grease bottoms and sides of 8 6-ounce ramekins and place them in a large baking dish.
• Heat milk and cream in a saucepan over medium heat until almost boiling.
• Remove from heat and add chocolate; let stand for 30 seconds; whisk until smooth.
• Combine eggs, egg white, sugar and vanilla in a large bowl.
• Whisk until slightly thickened; slowly add hot chocolate mixture to egg mixture, whisking continuously.
• Divide mixture among ramekins.
• Add enough hot water to come halfway up the sides of the ramekins.
• Bake in oven for 20-25 minutes or until edges are set but centres still quiver slightly.
• Do not overbake.
• Remove ramekins from water bath and cool on rack for 30 minutes.
• chill for at least 3 hours before serving.