Creamy Stirred Custard Recipes

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

Steps:

• 1. Beat eggs slightly in heavy 2-quart saucepan with fork. Stir in sugar and salt. Gradually stir in milk. Cook over medium heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon remove from heat. Stir in vanilla.2. Place saucepan in bowl or sink of cold water about 30 minutes, stirring occasionally, until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Pour into bowl. Press plastic wrap on custard to prevent a layer of skin from forming on top. Refrigerate at least 1 hour but no longer than 48 hours. Store covered in refrigerator. Cook over medium heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon.NUTRITION FACTS: 1 Serving Calories 135 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 115mg Sodium 120mg Carbohydrate 16g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 14% Iron 2% DIET EXCHANGES: 1 Fat 1 MilkFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.