Should I add egg white into the custard or just egg yolk?!
Answers: I added egg yolk to milk and steamed them. Am I doing the right thing?
My recipe says to warm the milk and add the entire egg, yolk and white. Turns out fine every time.
Custard
8 servings
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
ground nutmeg
In a mixing bowl, lightly beat eggs. Whisk in sugar, salt and vanilla. Warm milk; slowly add to egg mixture. Pour through a strainer into a 1-1/2-qt. round baking dish. Sprinkle with nutmeg. Place baking dish in a larger pan. Fill a larger pan with hot water to 1 in. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. (This is a very soft custard and will giggle even after chilling.) Cool to room temperature. Chill until serving.
CUSTARD
1 can lg. evaporated milk
1 doz. lg. eggs
1 can Borden's condensed milk
1 tsp. vanilla extract
2 1/2 tbsp. sugar
Separate a dozen eggs. Discard the egg whites. Using a mixer, mix egg yolks well. Add evaporated milk and condensed milk, then vanilla. Using a 9 inch cake pan turn stove to medium low and put 2 1/2 tablespoons sugar in it until the sugar melts and looks like thick syrup, lower heat accordingly.
Spread the melted sugar in the bottom of the cake pan by tilting it side to side. Pour the egg mixture and steam. I prefer steam. Some people bake them in 300 degree oven for half an hour. Test it like you would a cake when toothpick comes clean its ready.
@@@this is what I do
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.
good luck and enjoy
Whenever I make custard at work, I add whole eggs. It works out just fine.