Poll......I would love a good Egg Custard recipe, do you know one??!
like Amaretto, just depending on what you like. They are all pretty easy to make and you just have to change around a few of the ingredients. I love almost any type of egg custard that has a touch of nutmeg, vanilla, rum or amaretto flavoring or caramelized sugar on top of it like Creme Brulee or Mexican Flan. The more eggs the custard has in it, mixed with the right amount of sugar, then the better the Egg Custard tastes! ?Mmmm, good!?
BAKED EGG CUSTARD:
1 cup evaporated milk, undiluted
1 cup water
4 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
fresh nutmeg or ground nutmeg
In a medium saucepan, combine milk and water; heat to scalding. Beat egg yolks slightly; add sugar, salt and vanilla. Gradually add hot milk to eggs, stirring constantly. Divide into 4 custard cups and set in a pan of hot water. Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard. Sprinkle with ground nutmeg or grate fresh nutmeg over top of each custard. Serve warm or cold. Serves 4.
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CREME CARAMEL CUSTARD
Baked custard in individual dishes with caramelized sugar topping.
INGREDIENTS:
1 cup sugar, divided
3 whole eggs
3 egg yolks
2 cups milk, very warm
1 1/2 teaspoons vanilla extract
PREPARATION:
In a heavy saucepan over medium heat, melt 1/2 cup sugar, stirring constantly, until golden brown. Remove from heat; immediately pour about 1 tablespoon into each of 6 (6-ounce size) custard cups. Set aside.
In a bowl, combine eggs, egg yolks, and remaining sugar; blend well. Gradually stir in the heated milk, then stir in the vanilla. Pour into prepared custard cups. Set cups in a large baking pan, place on the oven rack, then add very hot water to the pan, up to within about 1/2-inch of top of custard cups. Bake custard at 350° for 45 to 50 minutes, or until a knife inserted in center comes out clean. Remove cups from hot water right away. Cool for 5 to 10 minutes; gently and carefully loosen sides of custard with a narrow spatula then invert on serving plate. Drizzle and spoon any remaining caramel in cup over the custard. Refrigerate and unmold to serve the creme caramel cold. Serves 6.
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AMARETTO CREME BRULEE
Garnish this delicious almond-flavored Crème Brulee with sliced almonds and a sprig of mint, if desired.
INGREDIENTS:
2 cups heavy whipping cream
2 tablespoons Amaretto
1/2 teaspoon almond extract
4 large egg yolks
1/2 cup granulated sugar, plus 4 to 6 tablespoons for topping
sliced almonds, lightly toasted, optional
fresh mint, optional
PREPARATION:
Preheat oven to 350°.
In a saucepan, bring cream, Amaretto, and almond extract to a boil.
Meanwhile, whisk egg yolks with 1/2 cup granulated sugar and flavorings. Slowly whisk the hot cream into the egg yolk mixture until well blended. Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan. Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes. Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust baking time, depending on the size/depth of the baking dishes.
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EMERIL'S EGG CUSTARD
INGREDIENTS:
2 cups scalded milk
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 300 degrees. Butter a loaf pan (8x4x2 1/4 inches).
In a large bowl, beat the eggs for 1 minute. Add the sugar and beat until blended. Stir in the milk and vanilla, and pour the mixture into the pan. Place the pan in a hot water bath and bake until it sets, about one and one-half hours. Remove from the oven, cool, refrigerate for 2 hours and serve. Makes 4 servings.
Answers: Here are a few Egg Custard and Creme Brulee recipes for you, Judy! Creme Brulee is the French version of good old American Egg Custard. Creme Brulee sometimes uses different flavors like a carmalized topping or you can flavor them with extracts or liquers
like Amaretto, just depending on what you like. They are all pretty easy to make and you just have to change around a few of the ingredients. I love almost any type of egg custard that has a touch of nutmeg, vanilla, rum or amaretto flavoring or caramelized sugar on top of it like Creme Brulee or Mexican Flan. The more eggs the custard has in it, mixed with the right amount of sugar, then the better the Egg Custard tastes! ?Mmmm, good!?
BAKED EGG CUSTARD:
1 cup evaporated milk, undiluted
1 cup water
4 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
fresh nutmeg or ground nutmeg
In a medium saucepan, combine milk and water; heat to scalding. Beat egg yolks slightly; add sugar, salt and vanilla. Gradually add hot milk to eggs, stirring constantly. Divide into 4 custard cups and set in a pan of hot water. Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard. Sprinkle with ground nutmeg or grate fresh nutmeg over top of each custard. Serve warm or cold. Serves 4.
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CREME CARAMEL CUSTARD
Baked custard in individual dishes with caramelized sugar topping.
INGREDIENTS:
1 cup sugar, divided
3 whole eggs
3 egg yolks
2 cups milk, very warm
1 1/2 teaspoons vanilla extract
PREPARATION:
In a heavy saucepan over medium heat, melt 1/2 cup sugar, stirring constantly, until golden brown. Remove from heat; immediately pour about 1 tablespoon into each of 6 (6-ounce size) custard cups. Set aside.
In a bowl, combine eggs, egg yolks, and remaining sugar; blend well. Gradually stir in the heated milk, then stir in the vanilla. Pour into prepared custard cups. Set cups in a large baking pan, place on the oven rack, then add very hot water to the pan, up to within about 1/2-inch of top of custard cups. Bake custard at 350° for 45 to 50 minutes, or until a knife inserted in center comes out clean. Remove cups from hot water right away. Cool for 5 to 10 minutes; gently and carefully loosen sides of custard with a narrow spatula then invert on serving plate. Drizzle and spoon any remaining caramel in cup over the custard. Refrigerate and unmold to serve the creme caramel cold. Serves 6.
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AMARETTO CREME BRULEE
Garnish this delicious almond-flavored Crème Brulee with sliced almonds and a sprig of mint, if desired.
INGREDIENTS:
2 cups heavy whipping cream
2 tablespoons Amaretto
1/2 teaspoon almond extract
4 large egg yolks
1/2 cup granulated sugar, plus 4 to 6 tablespoons for topping
sliced almonds, lightly toasted, optional
fresh mint, optional
PREPARATION:
Preheat oven to 350°.
In a saucepan, bring cream, Amaretto, and almond extract to a boil.
Meanwhile, whisk egg yolks with 1/2 cup granulated sugar and flavorings. Slowly whisk the hot cream into the egg yolk mixture until well blended. Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan. Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes. Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust baking time, depending on the size/depth of the baking dishes.
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EMERIL'S EGG CUSTARD
INGREDIENTS:
2 cups scalded milk
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 300 degrees. Butter a loaf pan (8x4x2 1/4 inches).
In a large bowl, beat the eggs for 1 minute. Add the sugar and beat until blended. Stir in the milk and vanilla, and pour the mixture into the pan. Place the pan in a hot water bath and bake until it sets, about one and one-half hours. Remove from the oven, cool, refrigerate for 2 hours and serve. Makes 4 servings.
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
PREHEAT OVEN TO 350* COOKING TIME 2 TO 3 HRS.
IN A LARGE BOWL:
8 EGGS
1 & 1/2 QUART OF WHOLE MILK
1 TSP. VANILIA EXTRACT
*1/2 VANILIA BEAN ( THE CENTER OF ONE SCRAPED OUT...*OPTIONAL)
1/4 TO 1/2 CUP WHITE SUGAR (I DON'T LIKE IT TOO SWEET SO I ADD AND TASTE ....)
1/4 TEASPOON CINNAMON
MIX ALL ING. WELL (I USE THIS WAND MIXER, AS IT GETS TO THE BOTTOM OF THE BOWL)
NOW I GET A LARGE PAN AND FILL IT HALF WAY WITH WATER AND PLACE IT IN THE OVEN
SPRINKLE THE CUSTARD WITH SOME NUTMEG (OPTIONAL)
THEN PLACE THE BOWL OF CUSTARD IN THE PAN BEING SURE THE WATER IS ONLY ABOUT AT MOST 3 TO 4 INCHES UP THE BOWL, YOU DON'T WANT THE WATER NEAR THE TOP OF THE BOWL, FOR FEAR OF THE WATER GETTING IN THE CUSTARD BOWL, AND BAKE FOR 2 TO 3 HOURS OR UNTIL A KNIFE INSERTED IN THE CENTER OF THE BOWL COMES OUT CLEAN
(BY ADDING 1 CUP OF COOKED RICE AND RAISINS TO THIS RECIPE YOU NOW HAVE RICE PUDDING! WHEN ADDING THE RAISINS TO THIS I PUT THE RAISINS IN HOT WATER FOR THEM TO PLUMP UP AND STRAIN BEFORE ADDING THEM TO THE CUSTARD
This is Spanish caramel custard also known as flan ...which is egg custard with a caramel glaze...
1/2 cup sugar
1tsp water
3 eggs
2 cups hot milk 1/2 tsp of vanilla
for the caramel glaze place 6 tbsp of the sugar & water in heavy sauce pan on low heat...stir with a spoon until the sugar melts and turns golden brown....immediately pour into an 8x8 shallow baking dish.....set aside
combine the remaining sugar and the rest of the ingredients.
I like to add them all to a blender...but you can mix them well enough in a bowl....then pour over the caramel in baking dish...place baking dish in a large pan of hot water(water bath) and bake in a 325 oven of 1-11/2 hours or until set
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Old-Fashioned Baked Egg Custard
Ingredients:
2 lg Egg yolks
3 lg Eggs
1/2 c Sugar
1/8 ts Salt
3 c Milk; very hot
1 1/2 ts Vanilla extract
Nutmeg
Instructions:
Traditionally served in brown custard cups, this can also be made in one
large baking dish. Preheat oven to 325 degrees. Butter a 1-quart baking
dish or 8 ramekins. Set a shallow pan large enough to hold the baking dish
or ramekins in oven and fill it with 1 inch of hot water. Beat the yolks
and whole eggs together just enough to blend. Stir in the sugar and salt
and slowly add the hot milk, stirring constantly. Add the vanilla. Strain
into the baking dish or dishes and sprinkle with nutmeg. It is important to
strain this into the dishes. Put into the pan and bake for about 45
minutes; the custard is set when a knife inserted in center comes out clean.
Egg Custard
SERVES: 12
ingredients:
6 large eggs
3/4 cup sugar
1/4 teaspoon salt
4 1/2 cups milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
directions:
Preheat the oven to 350°. In a large bowl, beat the eggs. Add the sugar and salt and stir until dissolved. Stir in the milk, vanilla and nutmeg. Strain the mixture and pour it into twelve 4-ounce custard cups. 2. Set the cups in a large roasting pan and place in the oven. Pour 1 inch of hot water into the roasting pan and bake the custards for about 30 minutes, or until just set. Remove from the waterbath when cool enough to handle. Serve warm, at room temperature or chilled.
MAKE AHEAD The custards can be refrigerated overnight.
http://www.foodandwine.com/recipes/egg-c...
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Hi Sweet Judy,
So Sorry but I don't like Egg Custard...So I don't have a recipe for it..
A Friend,
poppy1