Farm Fresh Swedish Baked Custard Recipes

Steps:

• NOTE: Removing hot baked custard from a hot water bath is hard! Make it easy on yourself by using a canning jar lifter with rubber grips! They are easy to find in thrift stores, at your grandmothers, or at Target for less than $7.00. If you bake a lot of custard or can, this tool is indespensible!
• Preheat oven to 325 degrees. Fill tea kettle with enough water to fill a 9" x 13" pan, half way up with boiling water. Bring water to boil, then turn down heat. Butter the custard cups; mine hold 5 ounces of custard or between 1/2 cup to 2/3 cup custard and yields five custard cups. Place buttered custard cups into the 9" x 13" empty pan, set aside.
• Place the 2.5 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk stand in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
• Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
• Gradually add the sugar, vanilla and almond extracts and salt, beating only until well mixed.
• Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk!
• Strain the mixture into a measuring cup large enough to hold 4 cups of liquid. Straining removes any lumpy egg whites and bubbles from beating. Pour 1/2 cup to 2/3 cup custard mixture into the custard cups set into the pan. Shake the smallest amount of nutmeg over each top, only to decorate and provide a hint of nutmeg.
• Make sure that the tea kettle's water is HOT! Place pan with custard cups into the oven and carefully pour the hot boiling water into the pan, going up to 1/2 of the height of the custard cups.
• Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the pan and place on a heat-proof surface. Using a jar lifter, lift each cup of custard out of the hot water and place on a wire rack to cool. Allow water in pan to cool, dump out.
• Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
• Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
• Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

Steps:

• Preheat oven to 350 degrees F.
• Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
• If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
• In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
• Mix in hot milk, a little at a time, until blended.
• Pour egg mixture into prepared custard cups.
• Sprinkle with nutmeg or cinnamon.
• Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
• NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
• The water should come up to the level of the custard inside the cups.
• You must protect your custard from the heat.
• Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
• Bake 25 to 30 minutes or until set around the edges but still loose in the center.
• The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
• When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
• Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
• Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.