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 RECIPE {EASY AMISH RECIPE}
An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth & creamy, with just 6 ingredients.
Provided by Julie Clark
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
- Add the sugar, salt and vanilla. Whisk gently until mixed.
- Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
- Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
- Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
- Beat with a hand mixer for 20-30 seconds.
- Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
- Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
- Sprinkle nutmeg overtop the custard.
- Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
- Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
- Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
- Serve cold or warm as desired, with whipped cream.
- Refrigerate any leftovers.
Nutrition Facts : ServingSize 128 g, Calories 116 kcal, Carbohydrate 14 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 189 mg, Sugar 14 g
BAKED CUSTARD
This recipe reminds me of a flan dessert that I had in Austin, TX back in my days of being a flight attendant! Whenever we had a layover in Austin I just had to have it. (Ah, yes... I used to plan my layovers around the food I could enjoy.) This recipe is so very good and can easily be fixed ahead of time so that you can enjoy time with your guests.
Provided by Maggie May Schill @NakedMaggie
Categories Puddings
Number Of Ingredients 8
Steps:
- 1-Preheat oven to 350'F 2-In sauce pan, pour milk and add vanilla. Scald milk on medium heat. Do not allow it to boil! (scalding temperature is about 185'F) 3-In a large mixing bowl cream eggs, yolks and sugar together until fully incorporated. Do not over mix the eggs, or they will get airy and not hold together while baking. 4-Once milk is scolded, slowly pour the milk into the egg mixture. Continuously stir the mixture slowly while you add the milk to keep the eggs from cooking. (You want custard, not scrambled eggs!) 5-Add salt to mixture, stir lightly. 6-Grease 4 one cup souffle cups with butter. Pour custard batter evenly into each cup. 7-Lightly dust the top of each custard with grated nutmeg. 8-In a deep baking dish, spread your filled souffle cups 2 inches apart from each other. Fill the deep baking dish with hot water until about 1 inch of the souffle cups are submerged. (Do not allow water to spill into your custards.) 9-Bake for 40 minutes, or until a toothpick comes out clean.
- Caramel sauce (optional) Ingredients: 1 cup of sugar Method: Pour sugar in a warm sauce pan. Stir constantly until it browns and liquifies. Pour the caramel over finished custards, or if you are planning to turn your custards out, line the bottom of your souffle dishes before baking the custards. Make sure to refrigerated your custards for 4-6 hours, at least, if you plan to turn them out. Brown sugar with 1/2 cup of water if you prefer a caramel that will harden like candy when cooled.
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.
COFFEE CUSTARDS
A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
- Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
- Remove from heat and stir in chocolate until it is melted.
- Preheat oven to 300 degrees F.
- Scald the milk.
- In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
- Whisk in the scalded milk in a stream.
- Add the espresso powder, vanilla and a pinch of salt.
- Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
- Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
- Cover pan tightly with foil.
- Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
- Let them cool completely, uncovered.
- Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
- Garnish each custard with a rosette of whipped cream.
Nutrition Facts : Calories 190.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 196.1, Sodium 59.7, Carbohydrate 22.2, Fiber 0.4, Sugar 16.9, Protein 6.4
BAKED CUSTARD WITH COFFEE SAUCE
Make and share this Baked Custard With Coffee Sauce recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
- Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
- Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
- (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
- Pour the egg mixture into the mold (s).
- Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
- Bake in a 325* F.
- oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
- Remove mold (s) from water in pan.
- Cool custard in the mold (s) on a wire rack.
- Cover and chill in the refrigerator for 2 to 24 hours before serving.
- In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
- Cook and stir over medium heat until mixture is bubbly.
- Cook and stir for 2 minutes more.
- Remove mixture from heat.
- Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
- Cover and chill sauce in the refrigerator until serving time.
- To serve, remove custard from mold (s).
- Serve sauce with chilled custard.
- Serves 8.
COFFEE CUSTARD SAUCE
Categories Sauce Milk/Cream Egg Dessert Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)
CHOCOLATE LAVA CAKES WITH COFFEE CUSTARD SAUCE
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Mother's Day Father's Day Summer Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
- Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
- Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.
- Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.
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- In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed. Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
- Place an ungreased 4-1/2- or 5-cup ovenproof ring mold (about 8 inches in diameter) in a 13x9x2-inch baking pan. (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack. Pour the egg mixture into the mold(s). Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch. Bake in a 325 degree F oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
- Remove mold(s) from water in pan. Cool custard in the mold(s) on a wire rack. Cover and chill in the refrigerator for 2 to 24 hours before serving.
- In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat.
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