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
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.
QUICK EGG CUSTARD
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
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.
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
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.
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
More about "munnas quick egg custard food"
HOW TO MAKE AN EASY EGG CUSTARD - EP. 16 - YOUTUBE
From youtube.com
Author Cooking4StudentsViews 1.7M
OLD FASHIONED EGG CUSTARD RECIPE - ONE HUNDRED …
From onehundreddollarsamonth.com
QUICK EGG CUSTARD RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
Eggs 4 , beatenSugar 1/4 Cup (4 tbs)Milk 2 Cup (32 tbs)Calories 127 per serving
BAKED EGG CUSTARD RECIPE (CHINESE STYLE) - THIS IS HOW I COOK
From thisishowicook.com
EGG CUSTARD PASTRIES (CHEATING VERSION OF EGG TARTS) - DELICIOUS …
From en.christinesrecipes.com
EGG FRIED RICE|FOOD FOR LOVE|MUNNAS KITCHEN - YOUTUBE
From youtube.com
QUICK EGG CUSTARD COOKING RECIPE | FOODIZSHARE
From foodizshare.com
EGG CUSTARD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
QUINDIM (BRAZILIAN COCONUT EGG CUSTARDS) RECIPE | FOOD & WINE
From foodandwine.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
10 BEST SPLENDA EGG CUSTARD RECIPES | YUMMLY
From yummly.com
OLD FASHIONED EGG CUSTARD - FANTABULOSITY
From fantabulosity.com
QUICK EGG CUSTARD RECIPE - FOOD.COM | RECIPE | EGG CUSTARD, …
From pinterest.co.uk
HOMEMADE BANANA EGG CUSTARD - MUMMY'S YUM
From mummysyum.com
25 BEST CUSTARD DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
QUICK EGG CUSTARD - RECIPE | COOKS.COM
From cooks.com
BAKED EGG CUSTARD - MY COUNTRY TABLE
From mycountrytable.com
QUINDIM (BRAZILIAN COCONUT EGG CUSTARD) - EASY AND DELISH
From easyanddelish.com
10 BEST SOY MILK EGG CUSTARD RECIPES - YUMMLY
From yummly.com
QUICK EGG CUSTARD | RECIPES, FOOD, FOOD AND DRINK
From pinterest.com
BASIC CUSTARD QUICHE RECIPE | RECIPELAND
From recipeland.com
QUICK AND EASY EGG CUSTARD RECIPE
From pipandchicks.com
SUPER EASY EGG YOLK CUSTARD RECIPE - HINA MUNAWAR
From hinamunawar.com
PRESSURE COOKER GRANDMA'S QUICK EGG CUSTARD - THIS OLD GAL
From thisoldgal.com
BAKED EGG CUSTARD | DESSERT RECIPES | GOODTO
From goodto.com
BISQUICK EGG CUSTARD PIE - COOKEATSHARE
From cookeatshare.com
EGG YOLK CUSTARD | MISS CHINESE FOOD
From misschinesefood.com
MUNNA'S QUICK EGG CUSTARD | RECIPE | RECIPES, EGG …
From pinterest.com
QUICK EGG CUSTARD RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
OLD FASHIONED EGG CUSTARD - FOOD LOVIN FAMILY
From foodlovinfamily.com
QUICK AND EASY EGG PIE RECIPE (CUSTARD PIE) - FOOD NEWS
From foodnewsnews.com
QUICK EGG CUSTARD : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
QUICK EGG CUSTARD RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
EGG CUSTARD RECIPE (AMISH CUSTARD) - AMISH HERITAGE
From amish-heritage.org
EGG CUSTARD SYRUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EGG CUSTARD | MRFOOD.COM
From mrfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love