Get Well Custard Food

GET WELL CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs with sugar, salt, and vanilla in a bowl. Slowly whisk warm milk into the egg mixture. Pour through a strainer into a 1 1/2-quart round baking dish. Sprinkle nutmeg over the mixture. Place the baking dish into a larger pan. Pour about 1 inch of water into the larger pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool to room temperature. Chill to serve.

GET WELL CUSTARD

Steps:

• Soften the gelatin in the milk in a saucepan for 5 minutes. (If you are using leaf gelatin, soak in cold water for 5 minutes, then remove and squeeze out any excess water. Add the softened sheets to the milk in a saucepan) Add the cream and sugar. Heat over low heat, stirring until the gelatin and sugar have dissolved completely. Whisk in the vanilla. Pour into dessert cups and chill until firm.

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

CREME BRULEE

Steps:

• In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. Remove from water bath. Cool for 10 minutes and refrigerate., Before serving, in a heavy saucepan over medium heat, heat water and remaining sugar until sugar is melted. Do not stir. When sugar is melted, continue to cook until syrup is golden, about 5 minutes, swirling pan occasionally. With a spoon, quickly pour over custards, tilting cups to coat custard with syrup. Serve immediately. Refrigerate leftovers.

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.