Roman Style Custard Recipes
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
ROMAN STYLE CUSTARD
This is a recipe from a collection of recipes by a Roman named Marcus Gavius Apicius of the 4th or 5th century. The ingredients are the same as in the original recipe but I have made the instructions compatible with a modern kitchen. If you want, you may add 1 tsp vanilla but it is not a part of the original recipe.
Provided by CoffeeMom
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Whisk milk and honey together until completely blended.
- In a separate bowl, whisk eggs until frothy.
- Combine eggs and milk/honey mixture and blend well.
- Pour into an 11x7 in pan and put into a 300ºF oven. Bake for 25 to 35 minutes or until a knife inserted into the custard comes out clean.
- Enjoy!
Nutrition Facts : Calories 117.2, Fat 5.3, SaturatedFat 2.4, Cholesterol 140.7, Sodium 74.1, Carbohydrate 11.8, Sugar 8.9, Protein 6
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