No Bake Custard Food

NO-BAKE BUTTERSCOTCH CUSTARDS

No-Bake Butterscotch Custards image

Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.

Provided by Melissa Clark

Categories custards and puddings, dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cup/240 milliliters heavy cream
1 cup/240 milliliters crème fraîche
1/2 cup/110 grams dark brown sugar
1/8 teaspoon kosher salt
1 tablespoon light, unsulphured molasses (optional)
2 teaspoons vanilla extract
Whipped cream and fresh berries, for serving (optional)

Steps:

In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES

No-Bake Lemon Custards With Strawberries image

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

Provided by Melissa Clark

Categories custards and puddings, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

Steps:

In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

SIMPLE CUSTARD

Simple Custard image

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

Ingredients

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

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

NO BAKE CUSTARD

No Bake Custard image

Make and share this No Bake Custard recipe from Food.com.

Provided by Kim19068

Categories One Dish Meal

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

2 (4 ounce) packages vanilla instant pudding mix
1 (14 ounce) can sweetened condensed milk
1/4 cup sugar
6 cups milk
2 teaspoons rum extract

Steps:

Combine the pudding,condensed milk,sugar,milk and flavoring in a bowl and mix well.
Chill for 2 hours.

Nutrition Facts : Calories 273.6, Fat 7.5, SaturatedFat 4.7, Cholesterol 28.3, Sodium 373.9, Carbohydrate 45.5, Sugar 39.8, Protein 6.6

BAKED CUSTARD

Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

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