Ma Hannahs Famous Old Fashioned Egg Custard Food

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MA HANNAH'S FAMOUS OLD FASHIONED EGG CUSTARD



Ma Hannah's Famous Old Fashioned Egg Custard image

My husband's Mother made these pies and gave them away to the grieving or friends in Griffin Georgia. She was know in Griffin as "The Pie Lady."

Provided by Nita Holleman

Categories     Pie

Time 2h

Yield 7 serving(s)

Number Of Ingredients 8

1 nine inch unbaked pie shell
1 cup granulated sugar
2 tablespoons flour
1 teaspoon ground nutmeg
1/4 teaspoon table salt
3 eggs, beaten well
1 1/2 cups sweet milk, scalded (don't boil)
2 tablespoons melted butter

Steps:

  • Preheat oven to 400 degrees fht.
  • Place the pie shell into the pie dish according to the package* directions.
  • In a mixing bowl, combine sugar, flour, nutmeg and salt.
  • In another bowl beat eggs well.
  • Heat the milk to scalding point (just under, but not to boiling point).
  • Butter may be added to it and melted when milk is heated.
  • Add the beaten eggs to the dry ingredients.
  • Mix well.
  • Add the milk and butter.
  • Pour all the mixture into the pie shell.
  • Place the pan in a larger pan with about 3/4 inches water in the larger pan.
  • Bake at 400 degrees fht.
  • for 10 minutes.
  • Reduce the heat to 325 degrees fht.
  • for about 30 minutes longer or until firm.
  • "Enjoywhile warm if possible and share.
  • "Ma Hannah.
  • *Ma made her own pie crusts, but I use Pillsbury® Refrigerated Pie Crusts.
  • **Please use Butter only!
  • SOFT MARGARINE will NOT work in this recipe.

EGG CUSTARD



Egg Custard image

Easy, creamy old fashioned egg custard.

Provided by Heather

Categories     Dessert

Time 50m

Number Of Ingredients 7

2 eggs
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon all purpose flour
1/2 teaspoon vanilla
1.5 cups milk
Optional: powdered sugar, nutmeg, cinnamon for dusting

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

QUICK EGG CUSTARD



Quick Egg Custard image

Comfort food good warm or cold. Can make as a pie as well. Baking time is reduced because milk is scalded beforehand.

Provided by mammamia 2

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 slightly beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
nutmeg
1 unbaked 9-inch pie shell, if making pie.I use Pillsbury from the refrigerated section in the grocery

Steps:

  • Mix well: eggs, sugar, salt, and vanilla.
  • SLOWLY stir in scalded milk.
  • Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
  • Pour mixture into pan.
  • Dash nutmeg over top.
  • Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
  • If making a pie, pour into 9" pie shell. Let pie set.

BAKED EGG CUSTARD



Baked Egg Custard image

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

3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups milk

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.

KAYA (COCONUT EGG CUSTARD)



Kaya (Coconut Egg Custard) image

Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling.

Provided by Sascha

Categories     Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/4 cups coconut cream
3 large eggs
1 cup sugar
2 -3 pandan leaves, knotted

Steps:

  • Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
  • Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
  • Add in coconut cream and mix well.
  • Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
  • Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
  • After steaming for a combined 3 hours, the mixture should be thick and golden brown.
  • Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
  • Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.

Nutrition Facts : Calories 213.1, Fat 10.1, SaturatedFat 7.8, Cholesterol 79.3, Sodium 49.4, Carbohydrate 29, Fiber 1, Sugar 28, Protein 3.6

EGG SALAD WITH MINCED ONION



Egg Salad with Minced Onion image

Make and share this Egg Salad with Minced Onion recipe from Food.com.

Provided by lucy k.

Categories     Lunch/Snacks

Time 1h

Yield 4 sandwiches

Number Of Ingredients 6

6 large eggs
1/4 cup mayonnaise
2 tablespoons minced onions
1 tablespoon prepared mustard
1/4 teaspoon Worcestershire sauce
salt and pepper

Steps:

  • Place eggs in a pot and cover with water.
  • Bring to a boil.
  • Boil 2 minutes.
  • Remove from heat and allow to sit in hot water for 5 minutes.
  • Run cold water into the pot until the overflow is cold.
  • Cool the eggs in the cold water.
  • Peel eggs and cut into small pieces.
  • Add remaining ingredients and stir.

Nutrition Facts : Calories 172.3, Fat 12.5, SaturatedFat 3, Cholesterol 321.1, Sodium 255.1, Carbohydrate 5, Fiber 0.2, Sugar 1.9, Protein 9.8

MISO EGG CUSTARD



Miso Egg Custard image

Make and share this Miso Egg Custard recipe from Food.com.

Provided by dcwang wang

Categories     Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 2

1 egg
miso, to taste

Steps:

  • Break egg.
  • Beat.
  • Add miso and only a little bit of water to help stir the miso through.
  • Too much water will change it to"egg custard with miso soup".
  • Steam.

Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

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