VANILLA CUSTARD CUPS
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!-Billie Bohannan, Imperial, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. , Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 75 calories, Fat 1g fat, Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 8g protein.
BAKED APPLE CUSTARD CUPS - K
This is a recipe for dessert for 2. Enjoy a serving of this warm dessert on a cold night by the fire with someone special.
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325°F
- Spray two 6-oz. custard cups with cooking spray.
- Place 1 wafer in each cup.
- Combine apples and pecans; spoon evenly over wafers in cups.
- Set aside.
- BEAT cream cheese, sour cream and sugar in small bowl until well blended.
- Add egg, milk and cinnamon; mix well.
- Pour evenly over apple mixture in cups. Place cups on baking sheet.
- BAKE 20 to 25 minute or until center of each dessert is set.
- Cool slightly.
- Top each dessert with a dollop of the whipped topping just before serving.
Nutrition Facts : Calories 194.8, Fat 13.8, SaturatedFat 6.5, Cholesterol 133.4, Sodium 104.5, Carbohydrate 12.9, Fiber 1, Sugar 9.3, Protein 6
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
CUSTARD CUPS
Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 165mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED CUSTARD CUPS
Make and share this Baked Custard Cups recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients, stir until blended.
- Slowly add scalded milk, stirring constantly.
- Pour into 4 (6 oz) custard cups.
- Set cups in 9x9 inch baking pan.
- Pour 1 inch hot water into pan.
- Bake at 350* for 35 minutes, or until knife comes out clean.
- Remove from pan, cool.
- Chill.
Nutrition Facts : Calories 122.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 10.9, Sugar 6.6, Protein 6.2
BAKED APPLE CUSTARD
Easy traditional custard with a difference that children like. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
- Reduce heat to medium-low, cover and cook 1 minute longer.
- Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
- Preheat oven to 325-degrees F.
- Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
- In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
- Blend in milk (or half and half) and vanilla.
- Pour custard into prepared custard cups.
- Set custard cups into large shallow baking pan.
- Add enough boiling water to pan so water comes up halfway up sides of cups.
- Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
- Remove cups from water and let cool to room temperature.
- Top each custard with 4 (reserved) overlapping apple slices.
- Refrigerate until cold or overnight.
- Sprinkle with nutmeg before serving.
OLD-FASHIONED BAKED CUSTARD
"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
CRUNCHY CUSTARD-BAKED APPLES
Top your oven cooked apples with oaty, nutty granola for a hearty yet healthy pud
Provided by Cassie Best
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Pour the custard into a large baking dish. Toss the apples in the orange zest and juice, cinnamon and sugar.
- Arrange the apples, cut-side up, on top of the custard and drizzle with any extra juice from the bowl. Sprinkle over the granola and bake for 30 mins, until the apples are soft and piping hot - cover after 20 mins if the granola is getting dark. Serve with a drizzle of cream or a scoop of ice cream, if you like.
Nutrition Facts : Calories 171 calories, Fat 4.1 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 28.3 grams carbohydrates, Sugar 24.2 grams sugar, Fiber 2.7 grams fiber, Protein 3.9 grams protein
APPLE CRUMBLE & CUSTARD CUPCAKES
These extra-special cupcakes taste just like traditional crumble and custard - top with cream icing and apple-shaped biscuits
Provided by Frances Quinn
Categories Afternoon tea, Dessert, Treat
Time 1h45m
Yield Makes 12
Number Of Ingredients 17
Steps:
- The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.
- Tip all but 2 tsp of the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan - the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.
- The next day, heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder- coated apples. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
- Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes until lightly golden.
- Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 mins, or until firm.
- Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using an apple-shaped and a leaf-shaped cutter, or a sharp knife, cut out 12 apple shapes and leaves. Lift the shapes with a palette knife and transfer to a baking tray lined with parchment. Bake for 8-10 mins until lightly golden. Leave to cool for 5 mins, then transfer to wire racks to cool completely.
- Melt the chocolate in a small bowl over a pan of simmering water, or pop in the microwave for 5-10 second bursts. Dab each leaf biscuit with a little of the melted chocolate and fix it to an apple biscuit. Leave to set.
- Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface using a small metal spatula or the back of a spoon. Sprinkle over some crumble, then insert an apple biscuit into the top.
Nutrition Facts : Calories 641 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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