Stirred Egg Custard Food

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

EGG CUSTARD TARTS

Steps:

• Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
• Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
• Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
• Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
• Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
• Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
• Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
• Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
• Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
• Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

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.

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.

CORNSTARCH CUSTARD PUDDING

Steps:

• Mix sugar, cornstarch and salt in double boiler.
• Gradually stir in milk, stir well.
• Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
• Cover and let cook for ten minutes.
• Beat 2 eggs with an electric beater.
• Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
• Repeat 3 times.
• Stir well and cook for 2 more minutes.
• Remove from heat.
• When slightly cooled, stir gently, and add vanilla.

MICROWAVED ' BAKED' EGG CUSTARD

Steps:

• In a microwave safe jug heat the milk for 3 minutes on high.
• In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
• Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
• Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
• Stand 5 minutes.
• Serve warm or at room temperature on its own or with fruit and whipped cream.
• Cooking time may vary depending on your microwave.
• NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.

COOKED CUSTARD EGGNOG

Steps:

• Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
• Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
• Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
• Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.

NEXT-LEVEL EGG CUSTARD TART

Steps:

• First, make the pastry. Melt the butter in a saucepan until foaming, then sizzle until it turns nut-brown. Pour off the fat into a bowl, leaving the sediment in the pan to be discarded. Leave the fat to cool, then chill until it hardens again. Combine the flour, icing sugar and a pinch of salt in a medium bowl. When the fat has hardened, cut it into chunks and rub it into the flour mixture until crumbly. Stir in the egg yolk and 1 tsp cold water, and bring it together into a dough. Flatten into a disc, then cover and chill for at least 30 mins. Can be made up to two days ahead. (The pastry can also be made with regular butter.)
• Roll the chilled pastry out on a lightly floured surface to a roughly 5mm thickness, then lift into a 20cm tart tin. Press the pastry into the base and up the side using a small piece of excess floured pastry. Leave some overhanging the rim. Chill for at least 30 mins, or freeze for 10 mins. Reserve any excess pastry.
• Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Put on a baking tray and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until biscuity.
• Meanwhile, make the filling. Tip the cream and vanilla into a saucepan and bring to the boil. Stir (don't whisk) the egg yolks and sugar together in a heatproof bowl. Slowly drizzle the hot cream over the egg yolk mixture, stirring continuously (not whisking) until everything is incorporated. Sieve the custard through a fine mesh sieve into a jug, then spoon off any froth.
• Remove the baked tart case from the oven, and reduce the temperature to 140C/120C fan/gas 1. Trim the excess pastry from the case, and mend any cracks with the reserved raw pastry. With the tart case on the baking tray, slide it halfway back into the oven, then carefully pour in the filling to the top of the case. Finely grate over at least half a nutmeg. Gently slide the tray fully into the oven and bake for 40 mins, or until just set with a very slight wobble. Leave to cool completely in the tin, then remove from the case and cut into slices.

EASY EGG CUSTARD

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.