SOUTHERN-STYLE SOFT CUSTARD
This recipe has been handed down in our family for many years. Custard is one of our favorite desserts for holidays. We also make sure to take it to neighbors and friends when they are ill, since it's very nourishing.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler or metal bowl over simmering water, and constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon., Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
SOFT CUSTARD
Use this recipe to make our our Whim-Whams.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
- In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
- Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.
BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
SOFT CUSTARD
Make and share this Soft Custard recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 20m
Yield 2 1/4 cup custard
Number Of Ingredients 5
Steps:
- Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
- Reduce heat.
- Combine eggs, sugar, salt, and remaining milk.
- Add to scalded milk, stirring constantly.
- Cook stirring constantly, until a coating forms on a spoon.
- Remove and cool, add vanilla.
- Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.
SOFT ORANGE CUSTARD
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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