SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
GINGER CUSTARD
This soothing custard is sparked by the bite of fresh and crystallized ginger. Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the half and half in a heavy saucepan over medium low heat just to the boiling point. Add fresh ginger slices and remove from the heat. Cover the pan and set aside for about 30 minutes.
- Divide 1/2 cup of the crystallized ginger among eight 1/2 cup ramekins, just covering the bottoms.
- Preheat oven to 300*F.
- Whisk the whole eggs, egg yolks, sugar, and ground ginger together in a large bowl.
- Heat the half and half just to a boil again. Slowly strain it into the egg mixture(discard the fresh ginger); combine thoroughly. Next, whisk the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon. Be careful not to allow the mixture to actually boil.
- Divide the custard among the ginger lined ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a knife inserted in the center on one of the custards comes out clean, about 30 minutes.
- Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 cup crystallized. Enjoy!
Nutrition Facts : Calories 284.2, Fat 24.1, SaturatedFat 14.2, Cholesterol 191.3, Sodium 73.9, Carbohydrate 11.8, Fiber 0.1, Sugar 6.6, Protein 6
GINGER MILK CUSTARD
This is a traditional Chinese dessert. My husband loves it. My dad passed this recipe on to me and I want to share it with you!
Provided by charcolmama
Categories World Cuisine Recipes Asian Chinese
Time 22m
Yield 1
Number Of Ingredients 3
Steps:
- Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
- Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.4 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 99.1 mg, Sugar 21.6 g
GINGER CUSTARD DESSERT
This Ice Cream is to die for! I got the recipe from www.about.com and have since made it many times. It is a bit more involved to make but worth the effort.The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. Great to end a Chinese meal!The cook and prep times are estimates, I never really kept track!
Provided by BirdyBaker
Categories Frozen Desserts
Time 3h45m
Yield 1 1/2 pints
Number Of Ingredients 10
Steps:
- To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
- When the sugar is dissolved, add the fresh ginger.
- Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
- Remove the pan from the heat.
- In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
- Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
- Cover and steep 20 minutes to infuse the milk.
- In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
- Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
- When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
- Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
- Do not let the mixture boil lest the eggs scramble.
- Immediately pour the custard through the strainer and into the bowl of cream set over ice.
- Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
- Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
- Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
- Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
- Freezing the cream:.
- Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
- Freeze in an ice cream maker according to the manufacturer's instructions.
- When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
- Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
- If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.
Nutrition Facts : Calories 1077.9, Fat 73, SaturatedFat 42.8, Cholesterol 653.2, Sodium 142.8, Carbohydrate 96.6, Sugar 92.3, Protein 13.9
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.
GINGER CUSTARD
Categories Dairy Egg Ginger Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.
- Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.
- Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.
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