English Egg Custard For 2 Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Steps:

• In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. , Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° until a knife comes out clean, 35 minutes.

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

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:

• Beat together the egg-yolk and cornstarch in a small bowl.
• Bring the milk slowly to the boil in a non-stick pan.
• Pour on to the egg mixture, stirring steadily.
• Mix well.
• Pour the custard back into the pan and stir over a gentle heat until the mixture thickens till it will coat the back of a spoon.
• Add the vanilla essence.
• NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.

Steps:

• 1. In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg.
• 2. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350^ for 35 minutes or til set.

Steps:

• Bring milk and cream to a simmer slowly on low heat.
• Whisk the sugar and cornstarch together, add the egg yolks, combine well.
• Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
• Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

Steps:

• 1. 1. Bring milk and cream to a simmer slowly on low heat.
• 2. 2 Whisk the sugar and cornstarch together, add the egg yolks, combine well.
• 3. 3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool