Baked Custard Recipes

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
• Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
• Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
• Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
• Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

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.

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.

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.

Steps:

• Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
• In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
• Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.