Best Munnas Quick Egg Custard Recipes

EGG CUSTARD

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.

MA HANNAH'S FAMOUS OLD FASHIONED EGG CUSTARD

Steps:

• Preheat oven to 400 degrees fht.
• Place the pie shell into the pie dish according to the package* directions.
• In a mixing bowl, combine sugar, flour, nutmeg and salt.
• In another bowl beat eggs well.
• Heat the milk to scalding point (just under, but not to boiling point).
• Butter may be added to it and melted when milk is heated.
• Add the beaten eggs to the dry ingredients.
• Mix well.
• Add the milk and butter.
• Pour all the mixture into the pie shell.
• Place the pan in a larger pan with about 3/4 inches water in the larger pan.
• Bake at 400 degrees fht.
• for 10 minutes.
• Reduce the heat to 325 degrees fht.
• for about 30 minutes longer or until firm.
• "Enjoywhile warm if possible and share.
• "Ma Hannah.
• *Ma made her own pie crusts, but I use Pillsbury® Refrigerated Pie Crusts.
• **Please use Butter only!
• SOFT MARGARINE will NOT work in this recipe.

BAKED CUSTARD

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.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

QUICK EGG CUSTARD

Steps:

• Mix well: eggs, sugar, salt, and vanilla.
• SLOWLY stir in scalded milk.
• Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
• Pour mixture into pan.
• Dash nutmeg over top.
• Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
• If making a pie, pour into 9" pie shell. Let pie set.

EASY EGG CUSTARD

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.

MUNNA'S QUICK EGG CUSTARD

Steps:

• 1. Scald the milk and let it cool. If using canned milk, you can skip the scalding step. Just warm the milk to about 110°F. Preheat oven to 475°F. Butter a 1 1/2-quart shallow casserole dish.
• 2. In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla. Whisk until well-blended and sugar dissolves. SLOWLY whisk in the scalded milk, in a thin stream, whisking while you add it. (Hint: scalding the milk in a microwave-safe container with a handle and pour spout makes this step easier.)
• 3. Pour mixture into prepared dish, and top with grated nutmeg. Bake at 475°F for 5 minutes. Reduce heat to 425°F and continue baking, about 10-12 more minutes. Sometimes this takes 15 minutes in my oven. When done, a knife inserted in the center comes out clean. Cool at room temperature the first hour, then refrigerate.
• 4. Another way we like to serve this is in individual ramekins. The short, fat 1/2-pint canning jars also work well. Butter each ramekin, arrange on a baking sheet, and bake as above until knife inserted in center comes out clean. Mixture will fill 6 ramekins.
• 5. For an interesting holiday twist on this recipe, use egg nog for half or all of the milk in the recipe.