Best Suffolk Baked Custard Recipes
BAKED CUSTARD
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
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.
BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
- Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
BAKED CUSTARD
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
Provided by Nigella Lawson
Categories easy, dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
- In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
- Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.
BEST EVER BAKED CUSTARD
Make and share this Best Ever Baked Custard recipe from Food.com.
Provided by daisygrl64
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- heat oven to 325*F.
- in medium bowl gradually whisk sugar into egg yolks.
- gradually whisk remaining ingredients except nutmeg into egg mixture.
- pour into 6 (6oz) custard cups or ramekins.
- place custard cups in 13x9 baking pan. fill around custard cups with 1inch of warm water.
- sprinkle top of custard cups with nutmeg.
- bake for 50 to 60 minutes or until knife inserted in center comes out clean.
- serve warm.
Nutrition Facts : Calories 225.4, Fat 13.6, SaturatedFat 7.4, Cholesterol 224.5, Sodium 44.9, Carbohydrate 20.8, Sugar 16.9, Protein 4.8
GET-WELL CUSTARD
Whenever a friend or relative was ailing, my mother-in-law would bake this fresh custard recipe and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard! -Ruth Van Dyke, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 130mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
SUFFOLK BAKED CUSTARD
Recipe courtesy of Bangers n'Mash Cookbook. This recipe originated in Ipswich, Suffolk, England in the 1920's. It is very easy to make, simple and delicious.
Provided by Bangers nMash
Categories Breakfast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs and sugar together, stir in the warm milk and pour into pie (or individual) dish/es.
- Grate a little nutmeg on top of mix and bake for one hour at 250 degrees F.
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