Best Old Fashioned Baked Custard Recipes

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OLD-FASHIONED BAKED CUSTARD



Old-Fashioned Baked Custard image

"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 7

2 cups milk
4 eggs
1/2 cup stick margarine, melted
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.

OLD FASHIONED BAKED CUSTARD RICE PUDDING



Old Fashioned Baked Custard Rice Pudding image

This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.

Provided by Pamela Rappaport

Categories     Puddings

Time 1h

Number Of Ingredients 7

1 1/4 c sugar
2 eggs
1/4 c melted butter
1 1/2 c cooked rice
2 c whole milk
1 tsp vanilla extract
nutmeg

Steps:

  • 1. Preheat oven to 350. Put a kettle of water on to boil.
  • 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
  • 3. Add sugar and whisk to combine.
  • 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
  • 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
  • 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
  • 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
  • 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG



Old-Fashioned Baked Egg Custard Tart With Nutmeg image

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.

Provided by French Tart

Categories     Tarts

Time 1h30m

Yield 1 Large Custard Tart, 6 serving(s)

Number Of Ingredients 11

5 ounces plain flour, plus a little extra for dusting
1 pinch salt
1 ounce softened lard or 1 ounce white vegetable fat
1 1/2 ounces softened butter
3 large eggs, plus
2 large egg yolks, lightly beaten
1 pint single cream
2 ounces caster sugar
1/2 teaspoon vanilla extract
1 1/2 whole nutmegs, freshly grated
1 teaspoon softened butter

Steps:

  • To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
  • When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
  • After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
  • Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
  • Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
  • Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.

Nutrition Facts : Calories 449.4, Fat 31.7, SaturatedFat 17.4, Cholesterol 250.3, Sodium 141.6, Carbohydrate 32.6, Fiber 1, Sugar 10.3, Protein 8.9

OLD FASHIONED BAKED CUSTARD



Old Fashioned Baked Custard image

I grew up eating this custard, and I still love it to this day! Now I like it topped with a little nutmeg. Mom always made it plain. But let me tell you, it's delish either way! An old fashioned treat! Enjoy! My Photo!

Provided by Debbie Sue

Categories     Puddings

Time 1h

Number Of Ingredients 7

3 c milk
3 eggs
1/2 c sugar
1/4 tsp salt
1/2 tsp vanilla
butter, for greasing dish
nutmeg (optional)

Steps:

  • 1. Preheat oven to 350 degrees. Grease a l 1/2 quart baking dish with butter. Heat milk, over medium heat, until small bubbles begin to rise to the surface. Remove from heat.
  • 2. In a large bowl, beat eggs lightly; add sugar and salt. Pour in hot milk and stir. Add vanilla and stir again. Pour into the prepared baking dish. (I like to sprinkle nutmeg across the top, just before placing in the oven)
  • 3. Place baking dish into a larger baking dish, with 1 inch of water. (water bath) Bake for 1 hour, until toothpick comes out clean. (every oven is different, do not over cook)

OLD-FASHIONED BAKED CUSTARD



Old-Fashioned Baked Custard image

From whatscookingamerica, I haven't made it yet...but plan to...looks great. Posted their instruction with recipe.

Provided by DogAndCatDoc

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups egg whites (equivalent to 6 eggs)
1/4 cup sugar
1/4 cup Splenda granular
2 teaspoons vanilla extract
1/4 teaspoon salt (optional)
3 cups 1% low-fat milk, heated until very hot
ground nutmeg (to garnish) (optional) or cinnamon (to garnish) (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
  • If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
  • In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
  • Mix in hot milk, a little at a time, until blended.
  • Pour egg mixture into prepared custard cups.
  • Sprinkle with nutmeg or cinnamon.
  • Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
  • NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
  • The water should come up to the level of the custard inside the cups.
  • You must protect your custard from the heat.
  • Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
  • Bake 25 to 30 minutes or until set around the edges but still loose in the center.
  • The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
  • When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
  • Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
  • Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

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