Cup Custard Old Fashioned Food

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.

EASY OLD-FASHIONED BAKED CUSTARD

Steps:

• Gather the ingredients.
• Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
• In a medium bowl, whisk together the milk, eggs, salt, and sugar.
• Divide the custard mixture evenly among the custard cups.
• Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
• Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
• Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.

OLD FASHIONED STIRRED CUSTARD

Steps:

• Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
• Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
• Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
• Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.

OLD-FASHIONED BAKED CUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

OLD FASHION SOUTHERN BOILED CUSTARD

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.

CUSTARD CUPS

Steps:

• In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.

BAKED CUSTARD

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.

CUSTARD

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.