OLD FASHIONED EGG CUSTARD RECIPE
A big thank you to Zoe who recommended I use her grandmother's egg custard recipe to use up a bunch of our fresh eggs. I don't know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Provided by Mavis Butterfield
Number Of Ingredients 6
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.
BAKED CUSTARD RECIPE {EASY AMISH RECIPE}
An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth & creamy, with just 6 ingredients.
Provided by Julie Clark
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
- Add the sugar, salt and vanilla. Whisk gently until mixed.
- Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
- Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
- Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
- Beat with a hand mixer for 20-30 seconds.
- Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
- Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
- Sprinkle nutmeg overtop the custard.
- Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
- Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
- Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
- Serve cold or warm as desired, with whipped cream.
- Refrigerate any leftovers.
Nutrition Facts : ServingSize 128 g, Calories 116 kcal, Carbohydrate 14 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 189 mg, Sugar 14 g
BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
- Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
EGG CUSTARD
Easy, creamy old fashioned egg custard.
Provided by Heather
Categories Dessert
Time 50m
Number Of Ingredients 7
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
EASY OLD-FASHIONED BAKED CUSTARD
This comforting old-fashioned baked custard is easy to make and will remind you of grandma's recipe, especially with the nutmeg topping.
Provided by Diana Rattray
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
- In a medium bowl, whisk together the milk, eggs, salt, and sugar.
- Divide the custard mixture evenly among the custard cups.
- Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
- Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
- Garnish with raspberries and mint, if desired. Serve immediately or chill until cold. Enjoy.
Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Cholesterol 103 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 19 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
OLD FASHIONED CUSTARD PIE RECIPE - (4.5/5)
Provided by [email protected]
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.
OLD FASHIONED BAKED CUSTARD WITH COCONUT
Old fashioned baked custard made from eggs, whole milk, sugar, nutmeg and vanilla with a sprinkling of optional coconut.
Provided by Deep South Dish
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Butter six small ramekins; set aside. Heat up enough water to fill a 13 x 9 inch glass baking dish halfway. Heat milk to near boiling in the microwave or on the stovetop; set aside. Toast the coconut in a skillet; set aside to cool. Reserve one tablespoon of the coconut for garnish.
- Whisk the eggs; beat in the sugar a little at a time. Add the salt and slowly beat in the hot milk, a little at a time, so as not to scramble the eggs. Add the vanilla and all but one tablespoon of coconut.
- Pour evenly into six small ramekins. Sprinkle tops of each ramekin with a fresh grating of nutmeg. Set the ramekins in the baking dish, and slowly pour the hot water around them, up to just under the rims, taking care not to allow the water to come up over the tops.
- Bake about 45 minutes or until knife inserted comes out clean.
- Remove from the oven slowly to avoid splashing water into the ramekins and using an oven mitt, carefully remove each ramekin from the water. Sprinkle the reserved coconut over the top of each custard as a garnish. Let cool; can be served warm or cold.
- Makes 4 to 6, depending on the size ramekins used.
OLD FASHIONED BAKED CUSTARD
I grew up eating this custard, and I still love it to this day! Now I like it topped with a little nutmeg. Mom always made it plain. But let me tell you, it's delish either way! An old fashioned treat! Enjoy! My Photo!
Provided by Debbie Sue
Categories Puddings
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Grease a l 1/2 quart baking dish with butter. Heat milk, over medium heat, until small bubbles begin to rise to the surface. Remove from heat.
- 2. In a large bowl, beat eggs lightly; add sugar and salt. Pour in hot milk and stir. Add vanilla and stir again. Pour into the prepared baking dish. (I like to sprinkle nutmeg across the top, just before placing in the oven)
- 3. Place baking dish into a larger baking dish, with 1 inch of water. (water bath) Bake for 1 hour, until toothpick comes out clean. (every oven is different, do not over cook)
BAKED CUSTARD
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
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.
OLD-FASHIONED BAKED CUSTARD
"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG
A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.
Provided by French Tart
Categories Tarts
Time 1h30m
Yield 1 Large Custard Tart, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 449.4, Fat 31.7, SaturatedFat 17.4, Cholesterol 250.3, Sodium 141.6, Carbohydrate 32.6, Fiber 1, Sugar 10.3, Protein 8.9
OLD TIME EGG CUSTARD
This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.
Provided by MandaSuthrnChf
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g
OLD-FASHIONED BAKED CUSTARD
From whatscookingamerica, I haven't made it yet...but plan to...looks great. Posted their instruction with recipe.
Provided by DogAndCatDoc
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
- If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
- In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
- Mix in hot milk, a little at a time, until blended.
- Pour egg mixture into prepared custard cups.
- Sprinkle with nutmeg or cinnamon.
- Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
- NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
- The water should come up to the level of the custard inside the cups.
- You must protect your custard from the heat.
- Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
- Bake 25 to 30 minutes or until set around the edges but still loose in the center.
- The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
- When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
- Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
- Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
OLD FASHIONED BAKED CUSTARD RICE PUDDING
This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.
Provided by Pamela Rappaport
Categories Puddings
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Put a kettle of water on to boil.
- 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
- 3. Add sugar and whisk to combine.
- 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
- 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
- 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
- 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
- 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.
More about "old fashioned baked custard food"
OLD FASHIONED CUSTARD PIE - RECIPES - FAXO
From faxo.com
- Unroll pastry sheet into a 9 inch pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400 degrees.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
- In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
BAKED CUSTARD - CREATED BY DIANE
From createdby-diane.com
Reviews 8Estimated Reading Time 3 mins
OLD-FASHIONED BAKED CUSTARD | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
BAKED CUSTARD RECIPES - HOMEMADE-DESSERT-RECIPES.COM
From homemade-dessert-recipes.com
OLD FASHIONED BAKED CUSTARD RECIPE - DIY JOY
From diyjoy.com
OLD FASHIONED EGG CUSTARD PIE RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 1 hrCategory Pies & PastriesCalories 272 per serving
OLD-FASHIONED BAKED CUSTARD RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine EnglishCategory BreakfastServings 6Total Time 45 mins
- Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish. Tip: Place a non-stick baking mat (called a silpat) or a tea towel in the bottom of your baking dish to both insulate and keep the ramekins firmly in place.
- In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt; beat until dissolved. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
- Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way up the sides of the custard cups. The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come up the sides of the custard cups.
- Definition of Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees F. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
OLD-FASHIONED BAKED VANILLA CUSTARD - COOKING KETO WITH LEE
From cookingketowithlee.com
5/5 (2)Estimated Reading Time 2 mins
OLD-FASHIONED RICE CUSTARD RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
5/5 (60)Total Time 1 hr 30 minsServings 6-8
EASY BAKED VANILLA EGG CUSTARD | RECIPE - BARTH BAKERY
From barthbakery.com
Estimated Reading Time 2 mins
OLD FASHIONED CUSTARD TART - STARTS AT 60
From startsat60.com
Estimated Reading Time 1 min
OLD-FASHIONED BAKED CUSTARD - DIABETIC GOURMET MAGAZINE
From diabeticgourmet.com
Servings 6Calories 82 per servingEstimated Reading Time 50 secs
OLD FASHIONED CUSTARD PIE - PAGE 2 OF 2 - RECIPES A TO Z
From recipesaz.com
Estimated Reading Time 50 secs
OLD FASHIONED BAKED CUSTARD | OLD SCHOOL RECIPES #9 - YOUTUBE
From youtube.com
OLD FASHIONED BAKED CUSTARD RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
OLD FASHIONED BAKED CUSTARD | OLD SCHOOL RECIPES #9 - GET ...
From gethealthiertoday.net
OLD FASHIONED CUSTARD BANANA PUDDING - ALL INFORMATION ...
From therecipes.info
OLD FASHIONED EGG CUSTARD RECIPE
From crecipe.com
OLD FASHIONED CUSTARD PIE - YUMMLY RECIPES
From ymmlyrecipes.com
GRACEFUL LANDING: OLD-FASHIONED BAKED CUSTARD | BAKED ...
From pinterest.ca
OLD FASHIONED BAKED CUSTARD RECIPES
From tfrecipes.com
16 CUSTARD PIE RECIPES FOR A SLICE OF OLD-FASHIONED ...
From allrecipes.com
OLD-FASHIONED BAKED CUSTARD RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
OLD-FASHIONED BAKED CUSTARD RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
BOILED CUSTARD RECIPES - OLD FASHIONED DESSERTS
From homemade-dessert-recipes.com
EGG CUSTARD RECIPE - OLD FASHIONED RECIPES
From old-fashion-recipe.com
OLD FASHIONED BAKED CUSTARD RICE PUDDING RECIPES
From tfrecipes.com
EASY OLD FASHIONED BAKED CUSTARD BEST RECIPES
From findrecipes.info
15 OLD-FASHIONED PUDDING, CUSTARD AND MOUSSE RECIPES ...
From foodnewsnews.com
OLD-FASHIONED RICE CUSTARD RECIPE
From crecipe.com
OLD FASHIONED BAKED CUSTARD | RECIPE | BAKED CUSTARD ...
From pinterest.ca
OLD FASHIONED BAKED CUSTARD - GLUTEN FREE RECIPES
From fooddiez.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