Recipe for custard?!
Answers:
Baked Custard
3 eggs, beaten
1/2 cup sugar
3 cups milk
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preheat oven to 300F!.
Mix eggs, milk,sugar, and vanilla extract in a medium-size bowl until smooth!.
Pour into six 3-inch ramekin dishes or custard cups!. Dust with a pinch of nutmeg!.
Place the cups in an 8-by-11-inch glass baking dish filled halfway with water!.
Bake for 1 hour and 15 minutes, or until knife comes out clean when inserted in center!.
This custard is good served cold as a light dessert!.Www@FoodAQ@Com
3 eggs, beaten
1/2 cup sugar
3 cups milk
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preheat oven to 300F!.
Mix eggs, milk,sugar, and vanilla extract in a medium-size bowl until smooth!.
Pour into six 3-inch ramekin dishes or custard cups!. Dust with a pinch of nutmeg!.
Place the cups in an 8-by-11-inch glass baking dish filled halfway with water!.
Bake for 1 hour and 15 minutes, or until knife comes out clean when inserted in center!.
This custard is good served cold as a light dessert!.Www@FoodAQ@Com
Hmmn, but what do you want to use the custard for!? And a baked custard or a stovetop custard!? The first three links are to traditional custards!. Then I included a really good pie recipe that is an unusual custard pie recipe!. Hope one of these is what you're looking for!.!.!. :)
http://allrecipes!.com/Recipe/Creme-Brule!.!.!.
http://allrecipes!.com/Recipe/Pastry-Crea!.!.!.
http://allrecipes!.com/Recipe/Panna-Cotta!.!.!.
UNUSUALLY GOOD CUSTARD PIE
http://allrecipes!.com/Recipe/Quebec-City!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Creme-Brule!.!.!.
http://allrecipes!.com/Recipe/Pastry-Crea!.!.!.
http://allrecipes!.com/Recipe/Panna-Cotta!.!.!.
UNUSUALLY GOOD CUSTARD PIE
http://allrecipes!.com/Recipe/Quebec-City!.!.!.Www@FoodAQ@Com
Have a fine medium-sized strainer and bowl ready near the stove!.
In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended!. (Do not let this mixture sit too long or a film will develop on the yolks!.)
In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point!. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture!. Then, gradually add the remaining cream, whisking constantly!.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C)!. You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream!. Do not boil or the eggs will curdle!. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon!. If the streak remains without the cream running down through the streak, it is ready!.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan!. Remove the vanilla bean and scrape the seeds into the sauce!. Stir until seeds separate!. For maximum flavor, return the pod to the sauce until serving time!. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now!.)
The crème anglaise can be refrigerated covered with plastic wrap for a couple of days!.
Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining!. If necessary, add a little heavy cream to the mixture before blending!.
Makes about 2 cups (480 ml)!.
Crème Anglaise:
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolksWww@FoodAQ@Com
In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended!. (Do not let this mixture sit too long or a film will develop on the yolks!.)
In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point!. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture!. Then, gradually add the remaining cream, whisking constantly!.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C)!. You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream!. Do not boil or the eggs will curdle!. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon!. If the streak remains without the cream running down through the streak, it is ready!.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan!. Remove the vanilla bean and scrape the seeds into the sauce!. Stir until seeds separate!. For maximum flavor, return the pod to the sauce until serving time!. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now!.)
The crème anglaise can be refrigerated covered with plastic wrap for a couple of days!.
Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining!. If necessary, add a little heavy cream to the mixture before blending!.
Makes about 2 cups (480 ml)!.
Crème Anglaise:
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolksWww@FoodAQ@Com
*BAKED CHOCOLATE CUSTARD
For five small custards use one pint of milk, two eggs, one ounce of Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long!.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes!. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water!. Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool!.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar!. Add the cooled milk and strain!. Pour the mixture into the cups, which place in a deep pan!. Pour into the pan enough tepid water to come nearly to the top of the cups!. Bake in a moderate oven until firm in the center!. It will take about half an hour!. Test by running a knife through the center!. If the custard is milky, it is not done!. Serve very cold!.
*Blender Coconut Custard Pie
2 large eggs
1/2 cup egg substitute
1/4 cup whole-wheat flour
1/4 cup unbleached flour
1/2 cup sugar
1/2 cup Splenda? (if you don't want to use Splenda?, increase sugar by 1/2 cup)
1 tablespoon vanilla
1/2 teaspoon baking powder
2 tablespoons canola oil
2 tablespoons lite pancake syrup
2 cups fat-free half-and-half (or low-fat or whole milk)
1 cup flaked, sweetened coconut
1/4 teaspoon salt
Preheat oven to 350 degrees!. Coat 10-inch pie dish generously with canola cooking spray!.Add all ingredients to a blender and mix for 5 seconds (until well mixed)!. Pour into prepared pie dish!.Bake about 45 minutes, or until center feels firm when pressed!. The coconut floats to the top to make a topping, and the middle is a nice, soft custard!.
*Fruit Custard
Custard powder - 100 gms
Milk - 1 litre
Sugar - 200 gms (to be added to milk)
Apple - 1
Banana – 2 green ones
Pineapple – half
Strawberries - 1 cup
Grapes (black seedless) - 1 cup
Grapes (green seedless) – 1 cup
Cherries – to garnish
Sponge cake – 3 - 4 pieces
Slice the apple, banana, pineapple into pieces and put them into a bowl which is large enough to hold all the contents!. The grapes and the strawberries need not be cut and should be added along with it!. Now slice the sponge cake and add it to the fruits!.
Take a vessel and pour the milk into it!. Add the sugar to the milk and stir it!. You can add more sugar if you want to make it sweeter!. Take the custard powder and dilute it by adding a little water to it!. Add this to the milk when it boils and keep stirring till it becomes thick!. Pour it into the bowl containing the fruits!. Garnish it with cherries!. Refrigerate the contents for about 3-4 hours!. Do not use the freezer!. Mix the contents and serve chilled!.
*For More Recipe try this link it will help u a lot
http://southernfood!.about!.com/od/custard!.!.!.
ENJOY :-)Www@FoodAQ@Com
For five small custards use one pint of milk, two eggs, one ounce of Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long!.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes!. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water!. Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool!.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar!. Add the cooled milk and strain!. Pour the mixture into the cups, which place in a deep pan!. Pour into the pan enough tepid water to come nearly to the top of the cups!. Bake in a moderate oven until firm in the center!. It will take about half an hour!. Test by running a knife through the center!. If the custard is milky, it is not done!. Serve very cold!.
*Blender Coconut Custard Pie
2 large eggs
1/2 cup egg substitute
1/4 cup whole-wheat flour
1/4 cup unbleached flour
1/2 cup sugar
1/2 cup Splenda? (if you don't want to use Splenda?, increase sugar by 1/2 cup)
1 tablespoon vanilla
1/2 teaspoon baking powder
2 tablespoons canola oil
2 tablespoons lite pancake syrup
2 cups fat-free half-and-half (or low-fat or whole milk)
1 cup flaked, sweetened coconut
1/4 teaspoon salt
Preheat oven to 350 degrees!. Coat 10-inch pie dish generously with canola cooking spray!.Add all ingredients to a blender and mix for 5 seconds (until well mixed)!. Pour into prepared pie dish!.Bake about 45 minutes, or until center feels firm when pressed!. The coconut floats to the top to make a topping, and the middle is a nice, soft custard!.
*Fruit Custard
Custard powder - 100 gms
Milk - 1 litre
Sugar - 200 gms (to be added to milk)
Apple - 1
Banana – 2 green ones
Pineapple – half
Strawberries - 1 cup
Grapes (black seedless) - 1 cup
Grapes (green seedless) – 1 cup
Cherries – to garnish
Sponge cake – 3 - 4 pieces
Slice the apple, banana, pineapple into pieces and put them into a bowl which is large enough to hold all the contents!. The grapes and the strawberries need not be cut and should be added along with it!. Now slice the sponge cake and add it to the fruits!.
Take a vessel and pour the milk into it!. Add the sugar to the milk and stir it!. You can add more sugar if you want to make it sweeter!. Take the custard powder and dilute it by adding a little water to it!. Add this to the milk when it boils and keep stirring till it becomes thick!. Pour it into the bowl containing the fruits!. Garnish it with cherries!. Refrigerate the contents for about 3-4 hours!. Do not use the freezer!. Mix the contents and serve chilled!.
*For More Recipe try this link it will help u a lot
http://southernfood!.about!.com/od/custard!.!.!.
ENJOY :-)Www@FoodAQ@Com
Custard Tarts!.
Rich shortcrust Pastry enough to line 8 inch flan dish
4 Eggs
50 Gram Sugar (2 oz)
300 ml Milk (1/2 pint)
300 ml Single cream (1/2 pint)
Few drops Vanilla essence
Grated nutmeg
Method
Set the oven to 190 °C/ 375 °F/ Gas 5!. Line a 20 cm (8 inch) flan ring or dish with the pastry!. Bake blind for 15-20 minutes!. Lower the oven to 170 °C / 325 °F / Gas 3!.
Lightly beat the eggs with the sugar!. Pour on the milk and cream and add the vanilla essence!. Strain into the prepared flan case and sprinkle a little grated nutmeg over the top!. Bake for 1 hour or until the custard has set!.
Serves 4Www@FoodAQ@Com
Rich shortcrust Pastry enough to line 8 inch flan dish
4 Eggs
50 Gram Sugar (2 oz)
300 ml Milk (1/2 pint)
300 ml Single cream (1/2 pint)
Few drops Vanilla essence
Grated nutmeg
Method
Set the oven to 190 °C/ 375 °F/ Gas 5!. Line a 20 cm (8 inch) flan ring or dish with the pastry!. Bake blind for 15-20 minutes!. Lower the oven to 170 °C / 325 °F / Gas 3!.
Lightly beat the eggs with the sugar!. Pour on the milk and cream and add the vanilla essence!. Strain into the prepared flan case and sprinkle a little grated nutmeg over the top!. Bake for 1 hour or until the custard has set!.
Serves 4Www@FoodAQ@Com
What kind of custard egg custard or frozen!?
Easy Egg Custard Recipe
The delicious egg custard recipe never has to be difficult ever again !
Frozen custard Recipe
Title: FROZEN CUSTARD
Categories: Desserts
Yield: 1 servings
2 c Milk
2 tb Flour
1 c Sugar
1 ds Salt
1 tb Butter
2 Eggs
1 cn Milk, condensed
2 ts Vanilla
Combine milk, flour, sugar, salt, and butter, and cook
until slightly thickened!. Beat eggs and add slowly to
hot custard, beating briskly!. Cook over medium heat,
stirring constantly for a few more minutes!. Remove
from heat and add condensed milk and vanilla!. Stir
well!.
NOTE This is just the right
amount for my half-gallon freezer!. This was my
mother's recipe, and she used to call it "Daisy's
low-cal custard!." The nice thing about it is that you
usually have all the ingredients on hand!. Of course,
you can add fresh fruits if you like, but I usually
make it plain and let people use whatever topping they
choose!.
Here is one of my favourite delicious tasting sweets of all time, the humble egg custard! They taste absolutely wonderful! If you have ever bought an egg custard from a shop and thought it taste good, then I promise that once you taste my recipe you will never buy another one again!. These are the real deal when it comes to the taste and textures of the egg custards!.
This is the kind of recipe that reminds you of how they tasted when you were a kid! If you have never tried an egg custard before then try this recipe it is a must!. :)
It is really simple to make, you may think it is hard to bake something that has to set but I assure you there is nothing complicated about this recipe and it turns out delicious, also you do not have to blind bake(blind bake is where you pre-cook pastry so the bottom does not go soggy when the filling is added) in this recipe at all!.
These egg custards are so yummy and more-ish! Kids love them and they are a fantastic dish to pre make before you have visitors round!. They are best eaten cool for the full yum factor!
So go ahead give Jeena's Egg Custard Recipe a try and see for yourself that you can really bake those lovely foods you never thought to make for yourself!.
Pastry
8oz Plain Flour
4oz Margarine
approx 1 oz White Sugar
Pinch Salt (optional)
Little Cold Water
Filling
1/2 Pint Milk or 300ml
2 Tbsp White Sugar
2 Medium Eggs
Grated Nutmeg
For the Pastry!.!.!.!.
Mix flour, sugar and salt(optional) together in a bowl!. Add your margarine to the bowl and start to rub it all together using your thumbs and fingertips!. keep doing this until your mixture looks like bread crumbs!.
Keep adding a little cold water to your mixture until it forms a dough!. Make sure you only add a little water at a time!.
On a floured top/board divide your pastry into four even pieces!. Grease and flour 4 small souffle type oven pots!. Roll each piece out to be larger than the oven pots in size, don't roll it out too thick but be sure it isn't too thin for the liquid either!. Approx one centimetre in thickness but use your own judgment for your sized oven dishes!.
Now place each rolled out pastry into your oven pots!. Gently push them down into the middle and make the pastry as even as possible up the sides!. The pastry will over flow the oven pots!.
Gently and loosely wrap each one up in plastic wrap and place into your fridge while you cook your egg custard filling!.
For the Filling !.!.!.!.!.
Place your two eggs into a bowl/jug and whisk, an electric whisk is not necessary!. Preferably in a heavy based pan bring your 1/2 pint of milk and sugar to the boil then switch off!. Gently add to your eggs stiring all the time to stop the egg curdling!. You should be left with a a almost runny type custard!.
Leave your custard to cool a little, you want the temperature neither hot nor cold!. If you pour the custard into a flat dish this helps it cool a lot quicker!.
When your egg custard filing is cooled enough take your pastry pots out of the fridge and discard the plastic wrap!.
If your egg custard filling is not already in a jug, pour it into a jug here!. Now pour an even amount of custard into each pastry!.
Take a small knife and gently cut off the excess pastry from your egg custards!. It is easier if you gently lean your knife edge onto the outer oven pot as you do it!.
Now you are ready to add your nutmeg!. Grate your fresh nutmeg on top of your egg custards , this helps them to set!. You can use the powdered nutmeg also!.
Now they are ready for the oven!.
Place them directly onto the middle shelf of your oven!. It should be pre-heated to approx 170-180C!.
To check if your egg custards are ready use the back of a spoon or your finger(only if your used to the hot touch) if they feel firm they are ready!. also the pastry should be pale golden/golden brown!. Your egg custard filling can go a little golden brown on top this is normal, sometimes it doesn't this also is OK!.
Take them out of the oven and place onto a cooling rack!.
Once cooled a little you should beable to quickly tip them out of the oven pot, you can use a hand towle if they still feel to hot!. You must grease and flour your pots to be sure they come out properly( If your egg custards didn't come out and stuck to the pot for whatever reason it is fine just leave them to cool and eat them out of the pots!.)!. Place onto your cooling rack again!.
You can try eating them warm if you like, but the true way to eat an egg custard is to leave them to cool down and then place them in the fridge to go cold, make sure you wrap them in plastic wrap or cover them when they are in your fridge!. It is a real great dessert and they can be made the night before!.Www@FoodAQ@Com
Easy Egg Custard Recipe
The delicious egg custard recipe never has to be difficult ever again !
Frozen custard Recipe
Title: FROZEN CUSTARD
Categories: Desserts
Yield: 1 servings
2 c Milk
2 tb Flour
1 c Sugar
1 ds Salt
1 tb Butter
2 Eggs
1 cn Milk, condensed
2 ts Vanilla
Combine milk, flour, sugar, salt, and butter, and cook
until slightly thickened!. Beat eggs and add slowly to
hot custard, beating briskly!. Cook over medium heat,
stirring constantly for a few more minutes!. Remove
from heat and add condensed milk and vanilla!. Stir
well!.
NOTE This is just the right
amount for my half-gallon freezer!. This was my
mother's recipe, and she used to call it "Daisy's
low-cal custard!." The nice thing about it is that you
usually have all the ingredients on hand!. Of course,
you can add fresh fruits if you like, but I usually
make it plain and let people use whatever topping they
choose!.
Here is one of my favourite delicious tasting sweets of all time, the humble egg custard! They taste absolutely wonderful! If you have ever bought an egg custard from a shop and thought it taste good, then I promise that once you taste my recipe you will never buy another one again!. These are the real deal when it comes to the taste and textures of the egg custards!.
This is the kind of recipe that reminds you of how they tasted when you were a kid! If you have never tried an egg custard before then try this recipe it is a must!. :)
It is really simple to make, you may think it is hard to bake something that has to set but I assure you there is nothing complicated about this recipe and it turns out delicious, also you do not have to blind bake(blind bake is where you pre-cook pastry so the bottom does not go soggy when the filling is added) in this recipe at all!.
These egg custards are so yummy and more-ish! Kids love them and they are a fantastic dish to pre make before you have visitors round!. They are best eaten cool for the full yum factor!
So go ahead give Jeena's Egg Custard Recipe a try and see for yourself that you can really bake those lovely foods you never thought to make for yourself!.
Pastry
8oz Plain Flour
4oz Margarine
approx 1 oz White Sugar
Pinch Salt (optional)
Little Cold Water
Filling
1/2 Pint Milk or 300ml
2 Tbsp White Sugar
2 Medium Eggs
Grated Nutmeg
For the Pastry!.!.!.!.
Mix flour, sugar and salt(optional) together in a bowl!. Add your margarine to the bowl and start to rub it all together using your thumbs and fingertips!. keep doing this until your mixture looks like bread crumbs!.
Keep adding a little cold water to your mixture until it forms a dough!. Make sure you only add a little water at a time!.
On a floured top/board divide your pastry into four even pieces!. Grease and flour 4 small souffle type oven pots!. Roll each piece out to be larger than the oven pots in size, don't roll it out too thick but be sure it isn't too thin for the liquid either!. Approx one centimetre in thickness but use your own judgment for your sized oven dishes!.
Now place each rolled out pastry into your oven pots!. Gently push them down into the middle and make the pastry as even as possible up the sides!. The pastry will over flow the oven pots!.
Gently and loosely wrap each one up in plastic wrap and place into your fridge while you cook your egg custard filling!.
For the Filling !.!.!.!.!.
Place your two eggs into a bowl/jug and whisk, an electric whisk is not necessary!. Preferably in a heavy based pan bring your 1/2 pint of milk and sugar to the boil then switch off!. Gently add to your eggs stiring all the time to stop the egg curdling!. You should be left with a a almost runny type custard!.
Leave your custard to cool a little, you want the temperature neither hot nor cold!. If you pour the custard into a flat dish this helps it cool a lot quicker!.
When your egg custard filing is cooled enough take your pastry pots out of the fridge and discard the plastic wrap!.
If your egg custard filling is not already in a jug, pour it into a jug here!. Now pour an even amount of custard into each pastry!.
Take a small knife and gently cut off the excess pastry from your egg custards!. It is easier if you gently lean your knife edge onto the outer oven pot as you do it!.
Now you are ready to add your nutmeg!. Grate your fresh nutmeg on top of your egg custards , this helps them to set!. You can use the powdered nutmeg also!.
Now they are ready for the oven!.
Place them directly onto the middle shelf of your oven!. It should be pre-heated to approx 170-180C!.
To check if your egg custards are ready use the back of a spoon or your finger(only if your used to the hot touch) if they feel firm they are ready!. also the pastry should be pale golden/golden brown!. Your egg custard filling can go a little golden brown on top this is normal, sometimes it doesn't this also is OK!.
Take them out of the oven and place onto a cooling rack!.
Once cooled a little you should beable to quickly tip them out of the oven pot, you can use a hand towle if they still feel to hot!. You must grease and flour your pots to be sure they come out properly( If your egg custards didn't come out and stuck to the pot for whatever reason it is fine just leave them to cool and eat them out of the pots!.)!. Place onto your cooling rack again!.
You can try eating them warm if you like, but the true way to eat an egg custard is to leave them to cool down and then place them in the fridge to go cold, make sure you wrap them in plastic wrap or cover them when they are in your fridge!. It is a real great dessert and they can be made the night before!.Www@FoodAQ@Com