Does anyone have a recipe for a good egg custard?!
4 eggs
2 1/2 c. milk
1-2 c. sugar
Vanilla
Nutmeg
Place all ingredients in a saucepan. Beat together. (The secret of this custard is to beat gently until everything is just thoroughly mixed). Heat the mixture until hot, but not boiling. Place in baking dish, sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.
EGG CUSTARD
2 c. milk
1/4 to 1/2 c. sugar
1/8 tsp. salt
3 egg yolks
1/2 tsp. vanilla
1/8 tsp. nutmeg (opt.)
Scald milk with sugar, salt and nutmeg. Pour over beaten yolks, add vanilla and pour custard into baking dish or individual molds. Place molds in pan of hot water in moderately slow oven until set. To test, insert silver knife or spoon. If custard does not adhere to it, it is ready to be removed from oven. Chill and serve.
Answers: BAKED EGG CUSTARD
4 eggs
2 1/2 c. milk
1-2 c. sugar
Vanilla
Nutmeg
Place all ingredients in a saucepan. Beat together. (The secret of this custard is to beat gently until everything is just thoroughly mixed). Heat the mixture until hot, but not boiling. Place in baking dish, sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.
EGG CUSTARD
2 c. milk
1/4 to 1/2 c. sugar
1/8 tsp. salt
3 egg yolks
1/2 tsp. vanilla
1/8 tsp. nutmeg (opt.)
Scald milk with sugar, salt and nutmeg. Pour over beaten yolks, add vanilla and pour custard into baking dish or individual molds. Place molds in pan of hot water in moderately slow oven until set. To test, insert silver knife or spoon. If custard does not adhere to it, it is ready to be removed from oven. Chill and serve.
There is nothing like egg custard but only custard or custard
pie.
egg custard
Time: 45 minutes - 1 Hour
Ingredients (Serves 4)
2 large eggs (or 3 medium), 1 pt(500ml) of milk, 1 tablespoonful of sugar (preferably caster sugar), pinch of salt, flavouring to taste, and nutmeg.
Equipment
Mixing bowl, oven-proof pie-dish, saucepan big enough to heat milk, hand balloon-whisk, or electric mixer
Method
In the mixing bowl beat the eggs, salt, and sugar so they are well mixed. (Use either a hand balloon-whisk or an electric mixer on slow to medium speed to beat the ingredients.) Heat the milk in a saucepan, and pour onto the eggs when hot (not boiling.) Pour into the greased pie-dish . Sprinkle a little nutmeg on the top of the mixture. Either place the pie-dish in a baking tin which contains enough hot water to cover half the sides of the pie dish - in this case bake the custard in a moderate oven - (350dF, 180dC, Gas mark 3) for approximately 45 minutes. (See below for hints on how to tell if the custard is set) - Or bake the custard solely in the pie-dish at a lower temperature for around 1 hour - in this case your oven setting will be 250dF, 120dC, Gas mark 1/4. (If you are not confident of the accuracy of your oven settings, or wish to use the oven for something else as well as the egg custard, it is as well to use the higher temperature and the baking tin containing hot water.)
Bake until set - or when the blade of a knife inserted into the custard half-way between the centre and the side comes out clean with no custard sticking to it. The custard may not be quite done in the middle but there will be enough heat in it to finish the cooking, and it is better removed from the oven at this stage than allowed to over-cook and curdle.
Comment
A very different animal from the pastry based egg and nutmeg tart offered by the shops and supermarkets. If there should be any left-overs keep them in the fridge until the next serving.
Steamed Egg Custard:
1/4 pound medium raw shrimp, shelled, deveined and diced
2 tablespoons chopped Virginia ham
1/2 teaspoon salt
1/4 teaspoon white pepper
4 eggs, lightly beaten
1 1/4 cups water
Dressing:
1 tablespoon chopped green onion
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot pepper sauce
In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.