BAKED CUSTARD CUPS
Make and share this Baked Custard Cups recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients, stir until blended.
- Slowly add scalded milk, stirring constantly.
- Pour into 4 (6 oz) custard cups.
- Set cups in 9x9 inch baking pan.
- Pour 1 inch hot water into pan.
- Bake at 350* for 35 minutes, or until knife comes out clean.
- Remove from pan, cool.
- Chill.
Nutrition Facts : Calories 122.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 10.9, Sugar 6.6, Protein 6.2
MICROWAVED ' BAKED' EGG CUSTARD
A quick easy egg custard for times when comfort food is needed. **Note.....This recipe is for a 700wt microwave. For other wattage ovens check your book that came with it for guidelines. For my new Panasonic 1200wt oven which has 1-10 power levels, I heat milk on Hi (100%power) for the 3mins then for cooking I use P3 (30% power)and cook at this level for 5mins, stir, then cook another 5 mins at P3, then leave to stand covered for 5mins. As all ovens are different this is a guide only. Experiments may be needed to get the best result.
Provided by Jen T
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave safe jug heat the milk for 3 minutes on high.
- In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
- Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
- Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
- Stand 5 minutes.
- Serve warm or at room temperature on its own or with fruit and whipped cream.
- Cooking time may vary depending on your microwave.
- NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.
CUP CUSTARD (OLD FASHIONED)
Make and share this Cup Custard (Old Fashioned) recipe from Food.com.
Provided by Chef Aint Bs
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until frothy
- Mix remaining ingredients mix.
- Place in custard cups.
- Stand them in a pan of water.
- Bake at 350° until firm in the center about 25 minutes.
EASY MICROWAVE BAKED CUSTARD
Make and share this Easy Microwave Baked Custard recipe from Food.com.
Provided by dka6061
Categories Dessert
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
- Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
- Pour milk into egg mixture and stir.
- Cover with plastic wrap or tight fitting lid.
- Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
- Remove cover immediately and allow to cool to room temperature.
MICROWAVE BAKED CUSTARD
This makes a family sized baked custard. Its a great dessert. Try served with some tinned fruit. It's gluten free as it has no flour. I have made it with soy milk successfully
Provided by Jubes
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm the milk on medium heat for 5 minutes in a large glass jug.
- Meanwhile thoroughly beat the eggs.
- Quickly stir in the eggs, sugar and vanilla.
- Pour into a 1.5 litre glass or ceramic dish. Sprinkle with nutmeg.
- Cook on medium-low heat for 14-16 minutes.
- The mixture will thicken as it chills.
- Refrigerate until set.
Nutrition Facts : Calories 212.6, Fat 9.5, SaturatedFat 4.4, Cholesterol 228.6, Sodium 129.9, Carbohydrate 21.3, Fiber 0.1, Sugar 15.5, Protein 10.3
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.
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
BAKED CUSTARD
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
Provided by Nigella Lawson
Categories easy, dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
- In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
- Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.
· BAKED CUSTARD IN A MUG
I just love In a Mug or In a Jar things. They can be personalized, they are a single, one of a kind serving and are so neat. This is another example. I know how everyone loves custard pudding. You can now make this for just 'you'! How fun is that?
Provided by Susan Cutler
Categories Other Snacks
Time 25m
Number Of Ingredients 10
Steps:
- 1. Mix sugar, cornstarch, raisins and nutmeg, then put into a small zip-type plastic bag. Line the mug with tissue paper in a coordinating color, then place the plastic bag inside the mug. Place the mug on a square of colored cellophane, add some ribbon to tie at the top, and add a gift tag with the following instructions:
- 2. BAKED CUSTARD: Heat oven to 325 degrees F/165 degrees C. Bring the milk to a simmer in a medium pan. Mix well the custard mix from the bag with vanilla extract and egg yolk. Add 1 tablespoon of the milk to the powder, mix well, then slowly add the remaining milk. Pour the mix into the mug, and bake for 15 minutes
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