Answers to Everyday Questions : Does anyone have a good recipe for home made custard?

Does anyone have a good recipe for home made custard?

9 Responses to “Does anyone have a good recipe for home made custard?”

1. happyhubbyanddaddy said :
   May 28th, 2010 at 12:47 pm

   You can remove the chocolate as well as espresso powder if you do not desire them.

   Ingredients:

   3 ounces best-quality semisweet chocolate, chopped coarse
   3/4 cup heavy cream
   1 1/4 cups milk
   6 tablespoons sugar
   1 1/2 teaspoons instant espresso powder
   6 large egg yolks
   1 large whole egg
   whipped cream (optional)

   Method:

   1–Preheat oven to 320 degrees F.
   2–Melt chocolate over low heat.
   3–In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
   4–In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
   5–In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
   6–Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
   7–Spoon off the froth and pour into six 5-ounce custard cups.
   Cover cups with foil.
   8–Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
   9–Bake for 20-25 minutes, or until just set.
   10–Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
   11–Chill 3 hours and garnish with a dollop of whipped cream, if desired.
2. lifeizzogood said :
   May 28th, 2010 at 1:17 pm

   Easy baked custard with nutmeg

   INGREDIENTS:
   2 cups milk
   2 eggs
   1/8 teaspoon salt
   2 tablespoons sugar
   nutmeg

   PREP:
   Beat together milk, eggs, salt, and sugar. Pour into custard cups; place cups in a pan with hot water nearly to top of custard line. Sprinkle each with nutmeg and bake at 325° for about 40 to 55 minutes, until custard is set.

   This really depends on depth of the baking dish. A knife inserted in center should come out clean. Makes 4 to 6, depending on size.
3. Rabani said :
   May 28th, 2010 at 1:36 pm

   Caramel Cup Custard

   1 1/4 cups sugar
   1 tablespoon fresh lemon juice
   3 eggs
   1 cup heavy cream
   3/4 teaspoon vanilla extract
   Preheat the oven to 350 degrees F. In a nonreactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours. Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint.

   It tastes really good. Must try!!!!!!!!!
4. "Olivia Loves Raoul" said :
   May 28th, 2010 at 1:58 pm

   Homemade Frozen Custard

   Ingredients-
   4 cups milk
   4 eggs
   1 1/4 cups sugar
   1/3 cup cornstarch
   1/8 teaspoon salt
   1 (14 ounce) can sweetened condensed milk
   2 tablespoons vanilla extract

   Preparation-
   In a large heavy saucepan, bring milk to a boil. Meanwhile, combine the sugar, cornstarch, salt and eggs. Gradually add a small amount of hot milk; return all to the saucepan. Cook and stir until mixture reached at least 160 degrees F and coats the back of a metal spoon. Gradually stir in condensed milk and vanilla. Chill for 3-4 hours.
   Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze.
5. cheffy said :
   May 28th, 2010 at 2:58 pm

   1pint milk
   3 egg yolks
   4oz sugar
   vanilla pod(or essence)

   heat milk with vanilla,whisk egg and sugar till pale, just before the milk boils put the HOT LIQUID ON THE COLD EGG MIX (important), keep mixing the sauce over a pan of boiling water(be carefull not to let the sauce split,sweet scrambled eggs not nice,)eventually the sauce will thicken, enjoy…
6. blueelk223 said :
   May 28th, 2010 at 3:00 pm

   1 qt half and half
   1 c sugar
   1 tsp vanilla
   8 egg yolks
   1 pinch of salt
   add all ingredients together mix thoughrly (try to avoid making bubbles. pour into custard cups place in water bath in oven bake 300f 45 min done
7. emily12erz said :
   May 28th, 2010 at 3:17 pm

   Nope, I am looking for it too.
8. louisesept1970 said :
   May 28th, 2010 at 3:37 pm

   Real proper custard

   Makes 570ml/1 pint custard

   Preparation time less than 30 mins

   Cooking time 10 to 30 mins

   Ingredients
   570ml/1 pint milk
   55ml/2fl oz single cream
   1 vanilla pod or ½ tsp vanilla extract
   4 eggs, yolks only
   30g/1oz caster sugar
   2 level tsp cornflour

   Method
   1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
   2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
   3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
   4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
   5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
   6. Pour the custard into a jug and serve at once.
   7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
9. Ahla said :
   February 27th, 2014 at 2:24 am

   We deeliitfny need more smart people like you around.