Pressure Cooker Egg Custard Food
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
SLOW COOKER EGG CUSTARD
Make and share this Slow Cooker Egg Custard recipe from Food.com.
Provided by Jyga1368
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease slow cooker with the butter (leave excess in crock); set aside.
- In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
- Mix well and pour into crock pot.
- Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
- If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
- Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
Nutrition Facts : Calories 262.9, Fat 19.8, SaturatedFat 10.2, Cholesterol 323.3, Sodium 167.9, Carbohydrate 7.7, Sugar 4.9, Protein 13.4
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