Soft Baked Custard Food

SOUTHERN-STYLE SOFT CUSTARD

Steps:

• Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler or metal bowl over simmering water, and constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon., Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries.

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}

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.

EASY OLD-FASHIONED BAKED CUSTARD

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.

BAKED CUSTARD

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.

BAKED BROWN SUGAR CUSTARDS

Steps:

• These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups.
• Preheat the oven to 325 degrees F.
• Whisk the eggs in a bowl. Add the brown sugar, and mix well.
• Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface.
• Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center.
• Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving.
• These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups.
• Preheat the oven to 325 degrees F.
• Whisk the eggs in a bowl. Add the brown sugar, and mix well.
• Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface.
• Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center.
• Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

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.

BAKED SAVORY CUSTARD WITH CHEESE

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

BAKED CUSTARD

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.

SOFT CUSTARD

Steps:

• Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
• Reduce heat.
• Combine eggs, sugar, salt, and remaining milk.
• Add to scalded milk, stirring constantly.
• Cook stirring constantly, until a coating forms on a spoon.
• Remove and cool, add vanilla.
• Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.