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.
SUPER EASY EGG YOLK CUSTARD RECIPE
The easy egg yolk custard recipe is crazy quick and simple. This custard recipe can be used as a pastry, pie, or cake filling or served on its own.
Provided by Hina Munawar
Categories dessert
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Pour milk and half of the sugar in a large pot and boil. Set heat to medium flame.
- Keep the milk at low flame. Beat eggs yolks in a bowl. Take another bowl and mix cornstarch and sugar. Add egg yolks to the cornstarch and sugar mixture and stir to combine. Mix the egg yolks, cornstarch, and sugar when the milk starts to boil. Do not add them too far in advance.
- Combine 1 cup from the hot milk and mix it carefully. Now, add the mixture to the remaining warm milk and cook on low heat. Keep stirring for about 3-5 minutes with a wooden spoon or until the custard thickens.
- Turn off the flame and then, add butter. Butter will make the custard thick once it cools down. Combine the vanilla extract and mix it again, then remove it from the stove.
- Shift to a bowl and cover with a plastic wrap tightly. Cool down at room temperature.
- Keep homemade custard in the refrigerator before serving.
Nutrition Facts : ServingSize 1, Calories 415 cal, Fat 29 g
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
EGG YOLK CUSTARD
Make an angel cake and separate 4 egg yolks. I planned to make a liquid egg tart, but forgot to take out the tart crust to thaw. In the morning, work hours are relatively tight, so I can only cook it quickly~ I cooked egg custard last time, this time I cooked egg custard with 4 egg yolks, so the custard cooked is thick and yellow, so it looks good~ today Eat snow white angel cake for breakfast, paired with this sweet and thick egg yolk custard, it is full of energy~
Provided by Q pig baby
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Weigh 15 grams of coarse sugar directly in a milk pan
- Remove other ingredients from the refrigerator
- Pour the milk into the pot and bring it to a boil
- After boiling, turn to low heat, pour in egg yolk and stir
- Pour the milk custard back into the container with egg yolks, and melt the unpoured egg yolks
- Re-pour it into the milk pan and boil it
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
GRANDMA PERRITT'S PAVLOVA WITH CUSTARD CREAM
Pavlova is a dessert made very frequently down here in Australia. Both Aussies and New Zealander's claim it is from their country. This is my Grandma's recipe - I added my custard cream recipe (to use us the egg yolks). Serve with whipped cream and topped with fresh fruit (this is called being "dressed") A dressed pav is best eaten straight away, left overs may go soggy. Cooking time includes cooling time. A bit tedious to make, but oh so worth every bite!
Provided by cookingpompom
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat your oven - as hot as it will go while you prepare the pav mix.
- Place baking paper on a pizza tray and set aside.
- In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream).
- Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit).
- Turn the beaters to low and add the flour and vinegar, mix well.
- Use a metal spoon to scrape out the mix onto the lined tray.
- I aim for a 10 inch circle, it will be a mound.
- Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy).
- Dress just before serving.
- Custard cream:.
- In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
- In a saucepan gently heat the cream and milk over a low heat.
- Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
- Set aside and cool for 5 mintues, then pour into a clean bowl.
- Place cling wrap over the top (to catch the skin so you can discard it).
- Serve on the side (cold) to a dressed pavlova.
Nutrition Facts : Calories 341.5, Fat 15.8, SaturatedFat 9.1, Cholesterol 157.7, Sodium 65.9, Carbohydrate 44.8, Sugar 38.6, Protein 5.6
NEXT-LEVEL EGG CUSTARD TART
Bake your own custard tart with our next-level recipe. We've updated this classic dessert with a few extra touches, including a new way to make pastry with brown butter
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- First, make the pastry. Melt the butter in a saucepan until foaming, then sizzle until it turns nut-brown. Pour off the fat into a bowl, leaving the sediment in the pan to be discarded. Leave the fat to cool, then chill until it hardens again. Combine the flour, icing sugar and a pinch of salt in a medium bowl. When the fat has hardened, cut it into chunks and rub it into the flour mixture until crumbly. Stir in the egg yolk and 1 tsp cold water, and bring it together into a dough. Flatten into a disc, then cover and chill for at least 30 mins. Can be made up to two days ahead. (The pastry can also be made with regular butter.)
- Roll the chilled pastry out on a lightly floured surface to a roughly 5mm thickness, then lift into a 20cm tart tin. Press the pastry into the base and up the side using a small piece of excess floured pastry. Leave some overhanging the rim. Chill for at least 30 mins, or freeze for 10 mins. Reserve any excess pastry.
- Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Put on a baking tray and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until biscuity.
- Meanwhile, make the filling. Tip the cream and vanilla into a saucepan and bring to the boil. Stir (don't whisk) the egg yolks and sugar together in a heatproof bowl. Slowly drizzle the hot cream over the egg yolk mixture, stirring continuously (not whisking) until everything is incorporated. Sieve the custard through a fine mesh sieve into a jug, then spoon off any froth.
- Remove the baked tart case from the oven, and reduce the temperature to 140C/120C fan/gas 1. Trim the excess pastry from the case, and mend any cracks with the reserved raw pastry. With the tart case on the baking tray, slide it halfway back into the oven, then carefully pour in the filling to the top of the case. Finely grate over at least half a nutmeg. Gently slide the tray fully into the oven and bake for 40 mins, or until just set with a very slight wobble. Leave to cool completely in the tin, then remove from the case and cut into slices.
Nutrition Facts : Calories 728 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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