Best Soft Custard Recipes

SOFT ORANGE CUSTARD

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.

SOUTHERN-STYLE SOFT CUSTARD

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.

SIMPLE SOFT BAKED CUSTARD

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.

SOFT CUSTARD

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

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.

SOFT CUSTARD

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.

FRESH ORANGE SOFT CUSTARD

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.

SOFT BAKED CUSTARD

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.

SOFT CUSTARD

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.

SOFT CUSTARD

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.