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
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
VANILLA CUSTARD
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser consistency than most puddings.
Categories Dessert Freeze/Chill Quick & Easy Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
- While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
- Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
- Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
VANILLA CUSTARD
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Provided by John Torode
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
- Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium
More about "vanilla custard recipes"
HOMEMADE VANILLA CUSTARD RECIPE- OLD FASHIONED EGG …
From savoryexperiments.com
Ratings 211Calories 347 per servingCategory Dessert
- Heat milk and vanilla extract in a heavy bottom, medium saucepan until at a low simmer. Do not let it boil, until heat until little bubbles form around the edges.
- Meanwhile, place sugar, cornstarch and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a whisk, blend dry ingredients until mixed. Add egg yolks and blend until a pale yellow.
- Slowly pour milk mixture into eggs while whisking at a low speed. Do not mix too fast or it will froth and foam. Blend until mixed.
- Transfer back to the saucepan and cook over medium-low heat for 3-5 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan.
HOMEMADE VANILLA CUSTARD - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (41)Total Time 2 hrs 35 minsCategory DessertCalories 366 per serving
OLD-FASHIONED VANILLA CUSTARD | 12 TOMATOES
From 12tomatoes.com
VANILLA CUSTARD | JAMIE OLIVER BAKING & DESSERT RECIPES
From jamieoliver.com
RICH VANILLA CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VANILLA CUSTARD (PASTRY CREAM) - JO COOKS
From jocooks.com
5/5 (1)Total Time 55 minsCategory DessertCalories 278 per serving
BEST VANILLA CUSTARD RECIPE WITHOUT CORNSTARCH - BAKER RECIPES
From bakerrecipes.com
MANDY LEE CHOOSES HER 5 FAVORITE RECIPES ON FOOD52
From food52.com
MARY BERRY'S CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
VANILLA CUSTARD RECIPE: NOTHING BEATS A GOOD OLD-FASHIONED VARIETY
From cookingchew.com
EASY CREAMY VANILLA CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
VANILLA CUSTARD RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
THE BEST VANILLA CUSTARD - EATINGWELL
From eatingwell.com
FRENCH VANILLA VS. VANILLA: A PROFESSIONAL PASTRY CHEF EXPLAINS THE ...
From simplyrecipes.com
CRèME BRûLéE (FRENCH VANILLA CUSTARD) | RECIPETIN EATS
From recipetineats.com
VANILLA CUSTARD | CANADIAN LIVING
From canadianliving.com
VANILLA CUSTARD SAUCE RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC VANILLA CUSTARD RECIPE | SIDECHEF
From sidechef.com
OLD FASHIONED BAKED VANILLA CUSTARD - ALLRECIPES
From allrecipes.com
PAN-BANGING GINGER MOLASSES COOKIES RECIPE | EPICURIOUS
From epicurious.com
THE ULTIMATE HOMEMADE VANILLA CUSTARD - ALPHAFOODIE
From alphafoodie.com
You'll also love