Custard's

Subject: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:15 pm

Baked Walnut Custard

Beat 4 eggs slightly

Add 1 cup of sugar,

1/4 teaspoon of salt

1 quart of milk

And 3/4 cup of chopped walnuts

Pour into greased ramekins

Place ramekins in a pan of boiling water and bake 350 for 45 minutes or until set.

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:16 pm

Baked Custard

2 eggs

1/2 teaspoon salt

1/4 cup sugar

2 cups milk, scalded

1/2 teaspoon vanilla

1/2 teaspoon nutmeg

Beat eggs just enough to combine yolks and whites.

Add salt and sugar stir to blend

Stir in scalded milk gradually but briskly

Add vanilla

Pour into 4 large (6 oz each) oven-glass custard cups

Sprinkle with nutmeg

Set pans in shallow pan of hot water and bake in moderate oven 350 F for about 25 minutes or until knife inserted in center comes out clean.

Remove from hot water.

Cool and chill

Makes 4 servings

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:16 pm

Smooth as a Kitten's Ear Custard

4 eggs

1/3 cup sugar

1/4 teaspoon salt

3 cups milk or half and half

1-1/2 teaspoon vanilla

Nutmeg or coconut

Set oven at 300

Butter 6 to 8 custard cups

Put eggs in large mixer

Beat

Add sugar and salt

Add milk and vanilla

Pour through a fine strainer into custard cups or 1 quart casserole

Sprinkle with nutmeg or coconut

Set in shallow pan

Add water to come 1/2 way up sides

Bake about 1 hour until knife inserted in center comes out clean.

Cool

Chill if desired

Serve with whipped cream, Maple syrup or fruit.

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:16 pm

Coffee Custard

3 1/2 teaspoons Instant Coffee

2 cups hot water

2/3 cup (1/2 can or 7 1/2 oz) Eagle brand Sweetened Condensed Milk

1/2 teaspoon salt

1/2 teaspoon vanilla extract

3 eggs, slightly beaten

Nutmeg

In quart measure or pitcher, blend together coffee and water, Stir in Condensed Milk, salt and vanilla extract.

Add eggs gradually, while stirring rapidly

Pour into greased 1 quart casserole or 6 individual custard cups.

Sprinkle top with nutmeg

Put casserole into shallow pan fill pan with hot water to depth of 1 inch

Bake at 325 F until knife inserted near center comes out clean about 45 minutes

Cool, then refrigerate

6- 1/2 cup servings

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:16 pm

Caramel Custard

4 eggs

4 cups milk

1/2 cup sugar

1/4 teaspoon salt

Beat the eggs and add the salt

Pour scalded milk slowly over the eggs and stir

Brown the sugar (or melt brown sugar) stirring to prevent burning

When browned, stir in the eggs and milk mixture

Strain through a sieve into a greased baking dish

Bake in a pan of water in 350 ovens; do not allow the water in the pan to boil for this will toughen the custard.

The custard will brown and set when done

Serve cold with cream

Recipe from Chicago Evening American Cookbook 1932

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:16 pm

Lemon Cup Custard

2-1/2 cups whole milk

1-1/2 tsp lemon zest about 1 lemon

4 large eggs

1/2 cup sugar

1/4 tsp lemon extract (optional)

Stir together milk and zest in a saucepan, bring to a boil

Remove from heat, cover

And let stand 30 minutes

Reheat slowly

Place rack in center of oven, and preheat to 325F

Line roasting pan with 2 layers of paper towels

Place 4 (6 oz) custard of coffee cups in pan

Whisk together eggs and sugar until well blended

Whisk 1/4 cup hot milk slowly into egg mixture

Continue to whisk and strain in remaining milk, skin foam from surface

Stir in lemon extract, if desired

Pour custard into cups

Put pan on oven rack and fill pan with hot water halfway up side of cups

Bake at 325F for 40 to 45 minutes or until set

Transfer cups to wire rack, and let cool to room temperature

Cover and chill 2 hours or up to 2 days

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:17 pm

Pumpkin Custards

3 eggs, slightly beaten

1 (15 ounce) can pumpkin

1-1/2 cups whipping cream, half and half, or light cream

2/3 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

2/3 cup coarsely chopped pecans, toasted

1/4 cup maple syrup

Preheat oven to 350 degrees

In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice and salt.

Mix well with a whisk.

Divide mixture among 8 (6 ounce) custard cups.

Place in a roasting pan

Pour hot water into pan around custard cups to a depth of 1 inch.

Bake for 45 minutes to 55 minutes or until set.

Remove cups from water.

Cool slightly on a wire rack

In a small bowl, combine chopped, toasted pecans and maple syrup, spoon on top of warm custards.

Serve warm or chilled

Serves 8

Subject: Re: ~~~~Custard's~~~~ Tue Nov 11, 2008 7:17 pm

Pumpkin Custards

3 eggs slightly beaten

1 (15oz) can pumpkin

1-1/2 cups whipping cream, half and half, or light cream

2/3 cup packed brown sugar

1 tsp pumpkin pie spice

1/2 tsp salt

2/3 cup coarsely chopped pecans, toasted

1/4 cup maple syrup

Preheat oven to 350

In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice and salt

Mix well with a whisk

Divide mixture among 8 (6oz) custard cups

Place in a roasting pan

Pour hot water into pan around custard cups to a depth of 1 inch

Bake for 45 to 55 minutes or until set

Remove cups from water

Cool slightly on a wire rack

In a small bowl, combine chopped, toasted pecans and maple syrup, spoon on top of warm custards

Serve warm or chilled

Serves 8

~~~~Custard's~~~~

Custard's