Does anyone have a good recipe for home made custard?
Real proper custard Makes 570ml/1 pint custard Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method 1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. 2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). 3. Whisk the yolks, sugar and cornflour together in a bowl until well blended. 4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. 5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. 6. Pour the custard into a jug and serve at once. 7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
Caramel Cup Custard 1 1/4 cups sugar 1 tablespoon fresh lemon juice 3 eggs 1 cup heavy cream 3/4 teaspoon vanilla extract Preheat the oven to 350 degrees F. In a nonreactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours. Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint. It tastes really good. Must try!!!!!!!!!
Homemade Frozen Custard Ingredients- 4 cups milk 4 eggs 1 1/4 cups sugar 1/3 cup cornstarch 1/8 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 tablespoons vanilla extract Preparation- In a large heavy saucepan, bring milk to a boil. Meanwhile, combine the sugar, cornstarch, salt and eggs. Gradually add a small amount of hot milk; return all to the saucepan. Cook and stir until mixture reached at least 160 degrees F and coats the back of a metal spoon. Gradually stir in condensed milk and vanilla. Chill for 3-4 hours. Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze.
You can remove the chocolate as well as espresso powder if you do not desire them. Ingredients: 3 ounces best-quality semisweet chocolate, chopped coarse 3/4 cup heavy cream 1 1/4 cups milk 6 tablespoons sugar 1 1/2 teaspoons instant espresso powder 6 large egg yolks 1 large whole egg whipped cream (optional) Method: 1–Preheat oven to 320 degrees F. 2–Melt chocolate over low heat. 3–In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally. 4–In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate. 5–In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well. 6–Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup. 7–Spoon off the froth and pour into six 5-ounce custard cups. Cover cups with foil. 8–Arrange cups in a baking pan and pour hot water arou
Easy baked custard with nutmeg INGREDIENTS: 2 cups milk 2 eggs 1/8 teaspoon salt 2 tablespoons sugar nutmeg PREP: Beat together milk, eggs, salt, and sugar. Pour into custard cups; place cups in a pan with hot water nearly to top of custard line. Sprinkle each with nutmeg and bake at 325° for about 40 to 55 minutes, until custard is set. This really depends on depth of the baking dish. A knife inserted in center should come out clean. Makes 4 to 6, depending on size.
