EASY EGG CUSTARD
Categories Milk/Cream Dairy Egg Dessert Bake Vegetarian Cookie Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F.
- 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
- 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- 9. Let the custard cool in the water bath for about 2 hours before serving.
CLASSIC ENGLISH EGG CUSTARD TART
Steps:
- Gather the ingredients.
- Place the flour, butter, and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add the very cold water to the mixture and then, use a cold knife to stir until the dough binds together. Add more water a teaspoon at a time if the mixture is too dry. Wrap the dough, and chill for a minimum of 15 minutes, up to 30 minutes.
- On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit the dough into a 9- to 9 1/2-inch fluted tart pan with a removable bottom. Don't overstretch the pastry while rolling, as it may crack in the oven. Trim the edges of the dough evenly with the top of the tart pan. Lightly dock the bottom of the dough in the tart pan. Transfer the pan to the refrigerator for 30 minutes, or alternatively freeze for 15 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.
- Line the tart with parchment, fill with dry beans or pie weights, and bake until the edges are dry and light brown, about 15 minutes.
- Remove the parchment and the pie weights and continue to bake until the bottom crust is light golden, 5 to 8 minutes more. Remove from the oven and set aside while you make the filling.
- Gather the ingredients. Lower the oven to 325 F.
- In a large bowl, lightly beat the eggs and egg yolks with the sugar.
- In a medium saucepan, warm the cream to a gentle simmer over medium heat.
- Drizzle the cream slowly over the beaten eggs, whisking constantly to prevent cooking the eggs. Add the vanilla extract, if using.
- Place the tart pan on a rimmed baking sheet. Pour the egg-cream mixture through a fine sieve into the tart shell (if you have some remaining custard, you can bake it separately in an oven-proof ramekin).
- Sprinkle evenly with the grated nutmeg . Transfer to the oven and bake until the edges of the custard are firm, and the center is set, but still wobbles a bit in the center when the pan is gently nudged, 24 to 27 minutes. The custard will firm up even more as it cools, so be careful not to overbake.
- Let the baked tart cool to room temperature. Carefully remove the tart from the pan and serve.
Nutrition Facts : Calories 287 kcal, Carbohydrate 17 g, Cholesterol 165 mg, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, Sodium 96 mg, Sugar 3 g, Fat 21 g, ServingSize Serves 6, UnsaturatedFat 0 g
BAKED EGG CUSTARD
Make and share this Baked Egg Custard recipe from Food.com.
Provided by DoryJean54
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring milk just to a boil and add beaten eggs and remaining ingredients.
- Whisk well.
- Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes.
- Enjoy.
OLD FASHIONED EGG CUSTARD RECIPE
A big thank you to Zoe who recommended I use her grandmother's egg custard recipe to use up a bunch of our fresh eggs. I don't know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Provided by Mavis Butterfield
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees
- Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
- Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
- Once the milk and eggs are combined, stir in the vanilla.
- Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
- Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.
EGG CUSTARD
Easy, creamy old fashioned egg custard.
Provided by Heather
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Beat eggs until creamy with a whisk for about a minute.
- Whisk in flour, sugar, salt, vanilla.
- Pour milk into a saucepan and turn heat to medium. Stir until milk reaches 180 degrees F or bubbles starting forming around the edge of pan.
- Slowly pour a splash of the milk into egg mixture and whisk. Continue slowly whisking in milk until all is combined.
- Pour milk and egg mixture through a strainer into another bowl. Divide the mixture into 4 ramekins and place them in a 9x13 baking dish.
- Pour 3 cups of warm water into the baking dish around the ramekins.
- Bake 40-50 minutes. Remove from oven and then carefully remove ramekins from baking pan. Optional-Dust with nutmeg, powdered sugar or cinnamon
Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 216 mg, Sugar 21 g, ServingSize 1 serving
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
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.
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
EGG CUSTARD TARTS
Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
- Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
- Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
- Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
- Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
- Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
- Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
- Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
- Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
- Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.
STEAMED EGG CUSTARD
Steps:
- In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
- Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.
- Spoon dressing on top and serve.
EGG CUSTARD
This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
Provided by The Angerers
Categories Desserts Custards and Pudding Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g
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
More about "egg custard food"
EGG CUSTARD TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
- Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
- Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
EASY EGG CUSTARD RECIPE (SPANISH PASTRY CREAM)
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4/5 (62)Total Time 18 minsCategory Dessert, Cookies & CandyCalories 253 per serving
EGG CUSTARD TARTS RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
- Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
- Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
EGG CUSTARD RECIPE - EDNA LEWIS, SCOTT PEACOCK | FOOD & WINE
From foodandwine.com
Servings 12Published 2013-12-07
- Preheat the oven to 350°. In a large bowl, beat the eggs. Add the sugar and salt and stir until dissolved. Stir in the milk, vanilla and nutmeg. Strain the mixture and pour it into twelve 4-ounce custard cups.
- Set the cups in a large roasting pan and place in the oven. Pour 1 inch of hot water into the roasting pan and bake the custards for about 30 minutes, or until just set. Remove from the waterbath when cool enough to handle. Serve warm, at room temperature or chilled.
EGGNOG EGG CUSTARD {SKINNY} | FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (4)Category DessertCuisine AmericanTotal Time 1 hr
- Using a very large knife, cut the nutmegs so that they crack open and break into smaller pieces. Combine the cracked nutmegs and the milk in a small saucepan and bring to boil over high heat. Once boiling, turn off the heat and steep the milk until it has cooled.
- Once cooled, strain out the nutmeg pieces and pour the milk into a 1 cup measure. The milk will have reduced slightly, so pour extra 2% milk into the measuring cup until it is full. Set aside.
EGG CUSTARD WITH HONEY {GF} - FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 3Category DessertCuisine AmericanTotal Time 2 hrs 45 mins
- Place 4 ramekins (or whatever you want to bake your custard in) into an oven safe baking dish, and fill it with water so that it covers 3/4 of the ramekin's sides.
TRADITIONAL EGG CUSTARD PUDDING - HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com
4.2/5 (26)Total Time 1 hrServings 8Published 2011-07-24
- Bake egg custard in the same mixing bowl at 400 F/204 C for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean.
QUINDIM (BRAZILIAN COCONUT EGG CUSTARDS) RECIPE - FOOD & WINE
From foodandwine.com
5/5 (3)Category Flan + Custard
- Preheat oven to 350°F. Grease a 12-cup standard muffin tin with softened butter; set aside. Using a rubber spatula, press egg yolks through a fine wire-mesh strainer into a medium bowl; set aside.
- Stir together sugar, coconut, melted butter, and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture.
- Divide coconut mixture evenly among prepared muffin cups (about 1/3 cup each). Place muffin tin in a large, sturdy roasting pan; add hot water to pan to come halfway up sides of muffin cups. Carefully transfer to preheated oven. Bake until quindim are set and tops are golden brown, 34 to 38 minutes. Carefully remove quindim from oven. (Leave oven on.) Remove muffin tin from pan; leave water in pan, and set aside. Let quindim cool completely on a wire rack, about 1 hour. During last 10 minutes of cooling, return roasting pan with water to oven. (You will use the hot water to help loosen the quindim from the muffin tin.)
BABY CUSTARD | SUGAR FREE RECIPE - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
4.6/5 (68)Total Time 8 minsCategory Baby Food RecipesPublished 2020-05-12
- While the milk is heating whisk the egg yolk and cornflour together to form a paste in a heat proof bowl
- Remove the hot milk from the heat and pour this over the egg yolk and cornflour paste, whisking until its well combined
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