Baked Egg Custard With Cheese Recipes

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BAKED SAVORY CUSTARD WITH CHEESE



Baked Savory Custard With Cheese image

Provided by Mark Bittman

Categories     dinner, easy, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 cups cream, half-and-half or milk
1 sprig thyme, optional
1 clove garlic, optional
3 eggs plus 2 yolks
Pinch cayenne
1/2 teaspoon salt
1/2 cup grated semihard cheese, like Gruyère, Comté or Emmenthal
1/2 cup grated Parmesan

Steps:

  • Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
  • Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
  • Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g

BAKED CUSTARD



Baked Custard image

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

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

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

CUSTARD-STYLE MAC AND CHEESE



Custard-Style Mac and Cheese image

Bake this delicious custard-style mac and cheese - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 10

1 package (16 oz) elbow macaroni
4 eggs, slightly beaten
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
5 cups shredded sharp Cheddar cheese (20 oz)
1 1/2 cups soft bread crumbs (about 2 slices bread)
1/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni. Sprinkle with 2 cups cheese. Top with remaining macaroni. Pour egg mixture evenly over all.
  • Cover; bake 35 minutes. Uncover. Sprinkle with bread crumbs; drizzle with melted butter. Sprinkle with remaining 1 cup cheese. Bake 5 to 8 minutes longer or until golden brown and set.

Nutrition Facts : Calories 700, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 970 mg

EGG CUSTARD



Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories     Desserts     Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
  • Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES



Baked Egg Custard with Gruyère and Chives image

Provided by Melissa Roberts

Categories     Cheese     Egg     Brunch     Bake     Christmas     Quick & Easy     Mother's Day     New Year's Day     Chive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 cups coarsely grated Gruyère (6 ounces)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 ounces cream cheese, softened
1/4 teaspoon grated nutmeg

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
  • Sprinkle Gruyère and chives evenly in dish.
  • Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
  • Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.

CUSTARD-STYLE MACARONI AND CHEESE



Custard-Style Macaroni and Cheese image

This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time.

Provided by Miss Annie

Categories     Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 lb macaroni
1 tablespoon butter
1 egg, beaten
1 teaspoon dry mustard
3 cups grated sharp cheddar cheese
1 cup milk

Steps:

  • Cook macaroni in water until tender.
  • Drain thoroughly.
  • Stir in butter and egg.
  • Mix mustard and salt with 1 Tbsp. HOT water, and add to milk.
  • Add cheese (saving some for top) to milk.
  • Pour macaroni into a buttered casserole and add milk/cheese mixture.
  • Sprinkle top with reserved cheese.
  • Bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.

Nutrition Facts : Calories 425.3, Fat 23.6, SaturatedFat 14.4, Cholesterol 101.1, Sodium 401.9, Carbohydrate 31.1, Fiber 1.3, Sugar 1.4, Protein 21.5

GOOEY CUSTARD CHEESECAKE RECIPE BY TASTY



Gooey Custard Cheesecake Recipe by Tasty image

Here's what you need: biscuit cookie, melted butter, milk, egg yolks, granulated sugar, milk, cornstarch, cream cheese, egg

Provided by Spencer Kombol

Categories     Bakery Goods

Yield 4 servings

Number Of Ingredients 9

5 oz biscuit cookie
3 oz melted butter
2 tablespoons milk
2 egg yolks
¼ cup granulated sugar
1 cup milk
1 tablespoon cornstarch
7 oz cream cheese
1 egg, whisked

Steps:

  • Place cookies in a ziplock bag and crush with a wooden spoon until the cookies have fully become crumbs. Put them in a bowl. Add melted butter and milk, and mix well.
  • In a buttered 15-centimeter (6-inch) pie pan, add the crust mixture and press firmly to form an even layer. Chill in the fridge for about 30 minutes.
  • In a microwave-safe bowl, add the egg yolks and sugar. Whisk until pale. Add milk, vanilla, and cornstarch, and mix well. Microwave for 3 minutes and whisk after every minute.
  • Add the cream cheese to the custard. Whisk until smooth.
  • Add the custard batter into the chilled crust. Chill in the fridge for 30 minutes.
  • Preheat oven to 320˚F/160˚C.
  • Brush egg wash on top of the cake. Bake in the oven for 20 minutes.
  • Once the cake is cool to the touch, serve immediately. The cake will have gooey texture while it is warm.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 39 grams, Fat 48 grams, Fiber 0 grams, Protein 13 grams, Sugar 25 grams

BAKED EGG CUSTARD WITH CHEESE



Baked Egg Custard with Cheese image

This baked egg dish is great for lunch or dinner, since it's loaded with vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 7

Butter, at room temperature, for dishes
6 large eggs
1/2 cup half-and-half
Coarse salt and ground pepper
3 cups reserved roasted vegetables from Rosemary-Lemon Chicken with Vegetables, cut into 1/2 inch chunks
4 ounces (1 cup) soft goat cheese, crumbled
1/2 cup chopped scallions

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

Nutrition Facts : Calories 325 g, Fat 19 g, Fiber 2 g, Protein 19 g

BAKED EGG CUSTARD



Baked Egg Custard image

Make and share this Baked Egg Custard recipe from Food.com.

Provided by DoryJean54

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups milk

Steps:

  • Bring milk just to a boil and add beaten eggs and remaining ingredients.
  • Whisk well.
  • Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes.
  • Enjoy.

BAKED CUSTARD



Baked Custard image

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

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

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.

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