Old Fashion Egg Custard Food

OLD TIME EGG CUSTARD

Steps:

• Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
• Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

OLD FASHIONED EGG CUSTARD RECIPE

Steps:

• Preheat oven to 325 degrees
• Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
• Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
• Once the milk and eggs are combined, stir in the vanilla.
• Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
• Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

EGG CUSTARD

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

OLD FASHION EGG CUSTARD

Steps:

• Mix flour and sugar. Beat eggs and add all ingredients. Pour into pie shell. Bake 350 degrees for 45 minute or until center is firm.

OLD FASHIONED STIRRED CUSTARD

Steps:

• Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
• Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
• Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
• Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.

MA HANNAH'S FAMOUS OLD FASHIONED EGG CUSTARD

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.

OLD-FASHIONED EGG CUSTARD PIE

Steps:

• Preheat oven to 400°.
• In a medium mixing bowl stir together the eggs, sugar, salt, and nutmeg until well blended.
• Gradually stir in the milk, half and half, and vanilla; mix well.
• Pour the custard into the unbaked pie crust.
• Sprinkle the custard with the additional nutmeg.
• Bake for 15 minutes, then reduce the temperature to 350° and bake for 35 minutes more, or until a knife inserted in the center comes out clean; watch the pie crust edges; cover to prevent overbrowning.
• Allow the pie to cool completely, then refrigerate until ready to serve.

OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG

Steps:

• To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
• When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
• After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
• Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
• Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
• Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.

EGG CUSTARD

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.