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 BAKED EGG CUSTARD
This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.
Provided by AMThornton
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
BAKED CUSTARD PANCAKE
This recipe is so easy to make ... but your guests will never know! The custard part of this recipe was so good and creamy. It's the perfect breakfast treat for a special day.
Provided by Barbara Kavorkian
Categories Pancakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. I highly recommend that you prepare and measure all ingredients and place into small bowls so you can just grab the bowl and dump as you go. This saves on confusion and ensures that you have all ingredients necessary. Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them in half again to make 8 thick slices per apple. Then cut each of the slices in halves or thirds. You should have about 3 cups of chopped apples. Place these in a small bowl and set aside.
- 2. In another small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside. Measure out your brown sugar and set aside to grab by placing it into a small bowl and loosen it up so it is easier to sprinkle. Measure out milk into a one cup measuring cup and grab your flour, salt, eggs, vanilla and nutmeg.
- 3. Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3-4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully arrange the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar. This should take 7-9 minutes while you prepare the cake/custard mixture.
- 4. Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples (about 7-8 minutes or so).
- 5. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven so do not be alarmed if you see it fall, it's supposed to happen. Allow to cool on a wire rack for 7-10 minutes before cutting. You can cut this "pie style". into 8 servings. If you want, serve with powdered sugar or more cinnamon sugar.
DESSERT PANCAKES WITH CUSTARD AND BERRIES
Provided by José Andrés
Categories Milk/Cream Berry Egg Dessert Pernod Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For custard:
- Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
- Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For pancakes:
- Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
- Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.
- Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.
EGG CUSTARD
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
COLOSSAL CUSTARD PANCAKES
Not your typical pancake! One pancake will feed 2-3 people depending on their appetite. My kids love these with fresh fruit and vanilla yogurt on top instead of the usual maple syrup.
Provided by sassafrasnanc
Categories Breakfast
Time 20m
Yield 1 pancake, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 2 tbsp sugar, salt, almond extract, milk and eggs in mixing bowl and whisk together. Batter will be lumpy.
- Cover and chill for 1-2 hours or more.
- Heat 10-12" saute pan over medium high heat. Add 1/2 tbsp butter to pan and when bubbly add the batter.
- Redistribute batter (a rubber spatula works well) and shake pan to promote even cooking.
- After pancake is completely cooked turn onto a plate, add remaining 1/2 tablespoons butter to the pan and sprinkle with 1 tbsp sugar.
- Put pancake back into the saute pan and lightly brown the other side of pancake.
- Serve immediately with fruit and vanilla yogurt.
Nutrition Facts : Calories 390.1, Fat 15.8, SaturatedFat 7.4, Cholesterol 341.1, Sodium 467.2, Carbohydrate 46.3, Fiber 0.8, Sugar 19.7, Protein 14.7
FLUFFY PANNU KAKKU
My Mom used to make this as a special breakfast treat when we had company or for holidays. It is a baked pancake/custard. I like it with syrup and sausages served on the side. The Finns would often serve with jam or fruit preserves and of course coffee.
Provided by LiisaN
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs.
- Add milk, sugar, salt, vanilla and flour.
- Mix well.
- Add melted butter and mix until blended.
- This will be a thin batter.
- Pour into a greased 9x13 pan.
- Bake at 400 degrees for approx.
- 40 minutes- until custard is set and top is nicely browned.
- Sprinkle with powdered sugar before serving.
- Serve with warmed syrup or jam.
PANCAKE BREAKFAST CASSEROLE
This casserole makes breakfast pancakes extra special by baking them in a rich, creamy custard. You can cook and freeze the pancakes ahead of time (defrost them before using). An easy time-saver: Buy ready-made frozen pancakes.
Provided by Food Network Kitchen
Categories main-dish
Time 8h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
- Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
- Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.
BAKED EGG CUSTARD RECIPE
This easy baked egg custard recipe is a classic dessert with a smooth texture. It's a delicious mood-booster that the entire family will love!
Provided by Jessica Dady
Categories Dessert
Time 1h10m
Yield Serves: 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Heat the milk, vanilla essence and sugar in a small pan until nearly boiling, then pour the mixture over the beaten egg, stirring continuously.
- Strain the mixture through a sieve into a 600ml (1 pint) ovenproof dish.
- Sprinkle over a little nutmeg, then bake for 50-60 mins until set.
- Serve with stewed or tinned fruit.
Nutrition Facts : @context https, Calories 256 Kcal, Sugar 31 g, Fat 8 g, Sodium 0.6 g, Protein 14 g, Carbohydrate 32 g
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- Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
- Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD Can be made 2 days ahead. Keep refrigerated.
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- Heat oven to 350°F. In large bowl, combine eggs, sugar, salt and vanilla; blend well. Gradually stir in milk. Pour into 6 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place custard cups in 13x9-inch pan; place in oven. Pour boiling water into pan around custard cups to a depth of 1 inch.
- Bake at 350°F. for 45 to 55 minutes or until knife inserted near center comes out clean. Serve warm or cold. Store in refrigerator.
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