P Nutty Baked Custard Recipes

BAKED CUSTARD

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.

PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
• In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
• Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
• Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

GRAPE NUT PUDDING

Steps:

• Butter a 1 1/2 quart casserole.
• Soak Grape-nuts in hot water for a short while.
• Put into the casserole.
• Add the butter, milk, sugar, eggs, and vanilla; mix well.
• Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
• Before taking out, check to see if it is firm in the middle.

SIMPLE CUSTARD

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.

KETO CUSTARD

Steps:

• Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
• In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
• Add the heavy cream, and whisk well until the eggs are dissolved.
• Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
• Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
• Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.

GRAPENUT CUSTARD

Steps:

• 1. Mix sugar, flour, and grapenuts together.
• 2. Stir in melted butter.
• 3. Stir in eggs, one at a time.
• 4. Slowly stir in milk.
• 5. Pour into 1 1/2 quart, well buttered or sprayed baking dish.
• 6. Bake at 375 degrees for 1 hour.
• 7. Check for doneness by inserting clean knife into center. The knife should come out clean and top should be golden brown.
• 8. Serve warm with whipped cream or vanilla ice cream.