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
CHAI TEA CUSTARD
Delicious chai tea custard is cool and refreshing. Serve within a day.
Provided by ooopsnevermind
Categories Desserts Custards and Pudding Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat milk in a saucepan until just boiling and remove from heat; add tea bag and let sit until tea has steeped, 2 to 3 minutes. Remove tea bag.
- Whisk sugar, eggs, egg yolks, and salt together in a bowl. Pour 1/3 the milk mixture into the egg mixture, whisking constantly, until combined. Pour egg-milk mixture back into saucepan with milk. Cook over medium-low heat, stirring often, until custard thickens and easily coats the back of a spoon, about 10 minutes. Well defined trails should appear when you drag your finger across the back of a coated spoon.
- Stir butter into custard until melted; pour into serving dishes or ramekins. Chill custard in the refrigerator, at least 1 hour.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 27.5 g, Cholesterol 218.9 mg, Fat 11.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 69.8 mg, Sugar 27 g
SWEET CUSTARD
Provided by Barbara Kafka
Categories easy, quick, dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine milk and vanilla bean in glass measure. Cook, uncovered, at 100 percent power (see chart). Remove vanilla bean.
- Whisk together eggs and sugar. Whisking constantly but not vigorously, pour hot milk into eggs. Divide among 4 or 2 custard cups and skim any foam from tops. Cook, uncovered for time given in chart, or until set.
- Remove from oven and let stand until cool. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 104 milligrams, Sugar 17 grams, TransFat 0 grams
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