Best Grammie Beas Old Fashioned Cornflake Custard Pudding Recipes

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OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married-and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup uncooked long-grain rice
4 cups 2% milk, divided
1/4 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

  • In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 256 calories, Fat 10g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 7g protein.

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

Steps:

  • In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

CORNSTARCH CUSTARD PUDDING



Cornstarch Custard Pudding image

This is from my husband's home economics class from 1979. We love it. I especially love to eat it warm.

Provided by Janae

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch and salt in double boiler.
  • Gradually stir in milk, stir well.
  • Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
  • Cover and let cook for ten minutes.
  • Beat 2 eggs with an electric beater.
  • Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
  • Repeat 3 times.
  • Stir well and cook for 2 more minutes.
  • Remove from heat.
  • When slightly cooled, stir gently, and add vanilla.

GRAMMIE BEA'S OLD FASHIONED CORNFLAKE CUSTARD PUDDING



Grammie Bea's Old Fashioned Cornflake Custard Pudding image

My gram used to make this all the time for us... This old fashioned recipe is easy to make, and it is so YUMMY, you won't make it just once! A MUST TRY! Top it with whipped cream for an even yummier treat!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 quart milk
2 eggs
1 teaspoon vanilla
1 pinch salt
1/2 cup sugar (not quite 1/2 cup)
4 cups corn flakes

Steps:

  • Mix all ingredients in a glass baking dish.
  • Preheat oven at 375, and then turn down to 350 when you put the casserole dish in the oven.
  • Cook 25-35 minutes or until top is golden brown.
  • Serve hot or cold with whipped cream.

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