CUSTARD PUDDINGS
Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.-Bonnie Simpson, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.
Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 124mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.
CUSTARD
Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.
Provided by truebrit
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
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.
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
BANANA CUSTARD PUDDING
Make and share this Banana Custard Pudding recipe from Food.com.
Provided by TGirl
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, and salt in saucepan.
- Over medium heat, slowly add milk, stirring until mixture comes to a boil.
- Cook for 2 minutes.
- Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
- Cook until thickened, then remove from heat.
- Stir in vanilla and chill custard for 1 hour.
- Just before serving, fold in banana slices.
- Garnish with mint if desired.
Nutrition Facts : Calories 229.2, Fat 6.5, SaturatedFat 3.2, Cholesterol 154.4, Sodium 123.6, Carbohydrate 38.4, Fiber 0.8, Sugar 28.8, Protein 5.2
BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
CUSTARD/PUDDING
My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.
Provided by MsLizze
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
- In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
- Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
- Cook the mixture until it reaches desired thickness, stirring constantly.
- Stir in the vanilla.
- Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.
Nutrition Facts : Calories 410.4, Fat 13.5, SaturatedFat 6.9, Cholesterol 220.5, Sodium 240.5, Carbohydrate 54.7, Fiber 0.1, Sugar 33.6, Protein 17.3
LEMON CUSTARD PUDDINGS WITH HONEY ANGLAISE
This is a Curtis Stone recipe developed for Coles, he served it with a honey anglaise but I only intend making the puddings, times are estimated.
Provided by ImPat
Categories Dessert
Time 40m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
- Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
- In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
- Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
- Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
- The batter will be airy and loose, divide the batter equally among the prepared ramekins.
- Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
- Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
- Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
- In a medium bowl, whisk the yolks and honey to blend.
- Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
- Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
- Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
- Cover and refrigerate until ready to serve.
- To serve dust the hot puddings with icing sugar and then serve with the anglaise.
Nutrition Facts : Calories 310.9, Fat 10.8, SaturatedFat 3.8, Cholesterol 231.7, Sodium 150, Carbohydrate 45.8, Fiber 0.7, Sugar 43.4, Protein 9.8
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