No Bake Custard Recipes
NO BAKE CUSTARD
Make and share this No Bake Custard recipe from Food.com.
Provided by Kim19068
Categories One Dish Meal
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pudding,condensed milk,sugar,milk and flavoring in a bowl and mix well.
- Chill for 2 hours.
Nutrition Facts : Calories 273.6, Fat 7.5, SaturatedFat 4.7, Cholesterol 28.3, Sodium 373.9, Carbohydrate 45.5, Sugar 39.8, Protein 6.6
NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
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.
NO-BAKE BUTTERSCOTCH CUSTARDS
Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
- Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
- Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.
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