Best Breakfast Custard Recipes

PUERTO RICAN BREAKFAST CUSTARD

Steps:

• Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.

SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST

Steps:

• Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
• Add water.
• In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
• Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
• When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
• Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
• Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
• Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
• Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
• Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
• Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
• Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
• Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
• Dab the jam/jelly or fresh fruit in places across the top.
• DEVOUR!
• Of course --.
• -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
• This is SO yummy! and it really is terribly good for you.
• Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
• I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
• If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!

BREAKFAST OATMEAL CUSTARD

Steps:

• Bring water to a boil in a medium to large sauce pan.
• Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
• Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
• Let oatmeal cool to room temperature.
• Preheat oven to 350 degrees.
• Add remaining ingredients to pot.
• Stir well to ensure all ingredients are evenly distributed.
• Spray a 9 x 12 pan with non-stick cooking spray.
• Pour ingredients of pot into sprayed baking pan.
• Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
• Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
• Once cool enough to handle, slice the custard into 10 even pieces.

OVEN BAKED BREAKFAST CUSTARD

Steps:

• Beat eggs.
• Add all other ingredients and mix well.
• Pour into a buttered 13x9 casserole dish.
• Bake for 50 minutes at 400 degrees.
• Dust with powdered sugar and serve warm or cold.
• Enjoy!

BREAKFAST CUSTARD

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups. , Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.

LOW CARB BREAKFAST CUSTARD

Steps:

• Preheat oven to 350°F.
• Begin a teakettle to boiling for the water to put in the pan to bake the custards.
• Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan.
• Combine cream, calorie countdown, and syrup in a heavy bottom sauce pan, and bring to a bare simmer( when it starts steaming, and the edges have little bubbles around them, it is time to turn off the heat.).
• In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens.
• Add 1/4 cream mixture to the eggs, whisking as you pour.
• Add the egg/cream mixture back to the sauce pan and mix well.
• Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup.
• Pour the custard into the custard cups.
• Pull your oven self out and place the pan on it, then add the boiling water to the pan. Enough to almost reach the level of the custard in the cups.
• Bake for 35 minutes.
• Remove from pan of water with tongs, and place on a kitchen towel.
• Let cool a bit, and eat, it is good warm, or refrigerate.
• If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder.
• The options for this custard are endless, and dependent on your own taste. I love plain vanilla with Jok n Al's fruit spread on it, butterscotch (takes away my cravings for pudding) Coconut, you name it. Enjoy.

FANCY BUT EASY BREAKFAST CUSTARD OMELETS

Steps:

• Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
• In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
• Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
• Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
• Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
• Carefully remove ramekins from water bath with a dish towel.
• Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.

BREAKFAST CORN CUSTARD

Steps:

• Put oven rack in middle position, and preheat oven to 375. Spray 11x7 glass baking dish with cooking spray. Remove seeds from tomatoes, chop and set to drain. Cut ham into cubes. On moderately high heat, saute sliced mushrooms in olive oil until liquid evaporates and the mushrooms are browned, about 8 minutes. Add jalapeno, ham and pimenton, stirring, about 1 minute longer. Transfer to baking dish. Puree 1 cup corn with cream cheese, cornmeal and sugar in a food processor until as smooth as possible (mixture will still be grainy). Whik together eggs, milk and salt in a large bowl until combined well. Whisk in corn puree, scallions, tomatoes, 3/4 of parmesan (reserving about 1 T) and remaining corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cheese. Bake until puffed, set and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature. Note, can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, uncovered in a 350 oven 20 to 25 minutes.

BREAKFAST CUSTARD

Steps:

• Butter a 2 quart baking dish.
• Arrange bread and bacon/sausage on the bottom of the dish.
• Sprinkle cheese over the top.
• In a separate bowl combine eggs, milk, cream, and seasonings.
• Pour egg mixture into the baking dish.
• At this point you may cover and put into fridge over night.
• Bake at 350 degrees uncovered until puffed and browned (about an hour).

BREAKFAST CUSTARD

Steps:

• Heat oven to 350. Layer bread & melted butter in a 9 x 13 casserole pan. Combine rest of ingredients and pour evenly over bread. Bake 1 hour in a pan of hot water. Let sit for 20 minutes before serving. Dust with powdered sugar. Can be assembled the night before.