Best Soft Custard Recipes

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SOFT ORANGE CUSTARD



Soft Orange Custard image

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 9

2 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup orange juice
1-1/2 teaspoons grated orange zest
1 teaspoon lemon juice
1 cup fat-free milk

Steps:

  • In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

SOUTHERN-STYLE SOFT CUSTARD



Southern-Style Soft Custard image

This recipe has been handed down in our family for many years. Custard is one of our favorite desserts for holidays. We also make sure to take it to neighbors and friends when they are ill, since it's very nourishing.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

3 large egg yolks
1/4 cup sugar
1/8 teaspoon salt
2 cups whole milk
1/2 teaspoon vanilla extract
Sliced pound cake
Fresh berries of choice

Steps:

  • Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler or metal bowl over simmering water, and constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon., Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

SIMPLE SOFT BAKED CUSTARD



Simple Soft Baked Custard image

The creamy texture of this soft-set custard is so inviting, you could call it comfort food. It has a pleasant vanilla flavor complemented by nutmeg.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1 large egg
1 cup whole milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
Dash ground nutmeg

Steps:

  • In a bowl, beat egg. Add the milk, sugar, vanilla and salt; stir well. Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg., Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 189 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

SOFT CUSTARD



Soft Custard image

Use this recipe to make our our Whim-Whams.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 5

1 whole vanilla bean, split lengthwise
1/2 cup heavy cream
1 cup milk
8 large egg yolks
1/3 cup sugar

Steps:

  • Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
  • In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
  • Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.

SOFT CUSTARD



Soft Custard image

Make and share this Soft Custard recipe from Food.com.

Provided by Monkeygirl1628

Categories     Dessert

Time 20m

Yield 2 1/4 cup custard

Number Of Ingredients 5

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

Steps:

  • Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
  • Reduce heat.
  • Combine eggs, sugar, salt, and remaining milk.
  • Add to scalded milk, stirring constantly.
  • Cook stirring constantly, until a coating forms on a spoon.
  • Remove and cool, add vanilla.
  • Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.

FRESH ORANGE SOFT CUSTARD



Fresh Orange Soft Custard image

When sweet, juicy honeybells or tangelos are in season, it's time to make this refreshing orange custard, which brings a little sunshine to our cold winter days. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 9

1 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups orange juice
6 large egg yolks
1/4 cup butter, cubed
2 cups plain yogurt
4 teaspoons grated orange zest
1 cup orange sections (about 2 medium oranges)

Steps:

  • In a large saucepan, mix sugar, cornstarch and salt; gradually stir in orange juice until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, yogurt and orange zest. Cool slightly., Spoon into 10 dessert dishes. Refrigerate, covered, at least 2 hours. Top with orange sections just before serving.

Nutrition Facts :

SOFT CUSTARD



SOFT CUSTARD image

Categories     Sauce     Dessert

Number Of Ingredients 7

3 1/2 cups milk
2 Tablespoons cornstarch
1/2 cup milk
3 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoon vanilla

Steps:

  • 1. Fill bottom of double boiler with hot water so it won't quite hit bottom of pan. Heat 3 1/2 cups mild in top of double boiler over simmering, not boiling, water. Stir once or twice so film won't form on milk. 2. Add cornstarch to 1/2 cup milk and mix well with fork. In a medium size bowl, beat the sugar, salt and eggs until well-blended (use fork). 3. Add heated milk to eggs, stirring constantly. When all is added and well blended, pour back into top of double boiler. 4. Stir with wooden spoon. When it starts to coat spoon, it's done. Take off heat and put in cold water. Stir until cool. Add vanilla when cool. Store covered in refrigerator. Can use mason or mayonaise jars.

SOFT BAKED CUSTARD



Soft Baked Custard image

The creamy texture of this soft-set custard is so inviting, you could call it comfort food. It has a pleasant vanilla flavor that is complemented by ground nutmeg.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1 large egg
1 cup whole milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
Dash ground nutmeg

Steps:

  • In a small bowl, beat egg. Add the milk, sugar, vanilla and salt; mix well. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg., Place the custard cups on a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

SOFT CUSTARD



Soft Custard image

Make and share this Soft Custard recipe from Food.com.

Provided by cookalot 2

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 cups milk
1/2 cup white sugar (I use a little less)
3 eggs or 6 egg yolks
1/2 teaspoon vanilla

Steps:

  • Scald together milk and sugar.
  • Beat eggs until light.
  • Gradually whisk a little of the hot milk into eggs.
  • When eggs are warm enough that they will not cook when added to the hot milk gradually whisk eggs into the rest of milk.
  • Cook over low heat, stirring constantly until custard coats a metal spoon.
  • Remove from heat and add vanilla.

Nutrition Facts : Calories 231.5, Fat 8.2, SaturatedFat 3.9, Cholesterol 175.7, Sodium 112.3, Carbohydrate 31, Sugar 25.3, Protein 8.7

SOFT CUSTARD



Soft Custard image

Number Of Ingredients 0

Steps:

  • Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon remove from heat. Stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.*2 tablespoons rum extract and 1/3 cup milk can be substituted for the rum.NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 155 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 95mg Sodium 55mg Carbohydrate 12g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 10% Iron 0% DIET EXCHANGES: 1 Skim Milk 1 1/2 FatLighter Eggnog: For 4 grams of fat and 100 calories per serving, substitute 2 eggs plus 2 egg whites for the 3 eggs and 2 1/4 cups fat-free (skim) milk for the milk in the Soft Custard. Substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream, powdered sugar and vanilla.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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