Stirred Egg Custard Recipes

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OLD TIME EGG CUSTARD



Old Time Egg Custard image

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Provided by MandaSuthrnChf

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 16

Number Of Ingredients 4

8 eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract

Steps:

  • Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
  • Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g

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

HOMEMADE CUSTARD RECIPE (PASTRY CREAM)



Homemade Custard Recipe (Pastry Cream) image

Homemade Custard Recipe

Provided by Lyubomira L

Categories     Dessert

Time 25m

Number Of Ingredients 6

4 large egg yolks
1 2/3 cups whole milk
1/2 cup sugar, divided
2 tsp vanilla extract
3 tbsp cornstarch ((can use cornflour) TABLESPOONS)
1 oz soft butter (unsalted)

Steps:

  • In a large pot pour milk and half of the sugar and bring to a boil. Reduce heat to medium.
  • Keep the milk at low simmer. In a bowl whisk egg yolks. In a separate bowl combine the remaining sugar and cornstarch. Add egg yolks to the sugar and cornstarch mixture and whisk to combine.DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance, do it when the milk is starting to boil and you are ready to add them to it.Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon or a whisk. Keep stirring until custard thickens, or for 3-5 minutes. This custard needs to be cooked to 185 F in order for it to become thick and not turn wattery in the fridge.
  • Turn off heat and add butter, which will thicken the custard even more, after it cools down. Add vanilla.Stir again and remove from heat. You can strain custard to get rid of any lumps.
  • Transfer to a bowl and cover tightly with plastic wrap on top. Cool to room temperature.
  • Serve at room temperature or cold.

Nutrition Facts : Calories 415 kcal, Carbohydrate 33 g, Protein 5 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 170 mg, Sodium 259 mg, Sugar 31 g, ServingSize 1 serving

OLD FASHIONED STIRRED CUSTARD



Old Fashioned Stirred Custard image

Custard should be very soft and fluid, almost like a sauce. It can served cold or hot. Baked custard will a little firmer.

Provided by KittyKitty

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups milk
2 eggs
2/3 cup sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
  • Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
  • Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
  • Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.

Nutrition Facts : Calories 197.5, Fat 6.1, SaturatedFat 3.3, Cholesterol 87.6, Sodium 83.2, Carbohydrate 29.6, Fiber 0.1, Sugar 22.4, Protein 6.3

STIRRED CUSTARD SAUCE



Stirred Custard Sauce image

Make and share this Stirred Custard Sauce recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Dessert

Time 4m

Yield 1 serving(s)

Number Of Ingredients 11

1 large egg yolk, beaten
1/3 cup half & half light cream
2 teaspoons sugar
1 dash salt
1 1/2 teaspoons Galliano, BrandyOr Ameretto
1/4 teaspoon vanilla
orange slice
strawberry, Halved
1 kiwi, Sliced
strawberry, Halved
1 pineapple chunk

Steps:

  • In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
  • Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds.
  • Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes.
  • Stir in Galliano, brandy or Ameretto and vanilla.
  • Cover surface of mixture with clear plastic wrap refrigerate till serving time.
  • To serve, spoon over one of the above fruits or a mixture of the above fruits.
  • NOTE:
  • Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water.
  • After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.
  • Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling.
  • Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.
  • Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.

Nutrition Facts : Calories 237.1, Fat 14.1, SaturatedFat 7.4, Cholesterol 214.3, Sodium 198.5, Carbohydrate 22.7, Fiber 2.1, Sugar 14.9, Protein 5.9

STIRRED EGG CUSTARD



STIRRED EGG CUSTARD image

Yield 6 people

Number Of Ingredients 5

3 eggs
1/2 teaspoon vanilla
2 tablespoons sugar
1 pint milk
Method

Steps:

  • Beat eggs, sugar and vanilla together, place in top of double saucepan. Warm milk and stir into egg mixture. Stir constantly over simmering water until mixture thickens. Remove from heat and let cool.

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4/5 (6)
Total Time 15 mins
  • Cook and stir continuously with the wooden spoon over medium heat until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla.
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