BAKED EGG RECIPE RECIPES

HOMEMADE BAKED EGG CUSTARD RECIPE | ALLRECIPES

Homemade Baked Egg Custard Recipe | Allrecipes image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories World Cuisine European UK and Ireland English

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
¾ cup white sugar
1 large egg
2?½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, CarbohydrateContent 64.4 g, CholesterolContent 182.1 mg, FatContent 27.8 g, FiberContent 1.1 g, ProteinContent 10.2 g, SaturatedFatContent 16.4 g, SodiumContent 72.8 mg, SugarContent 34.6 g

BAKED EGG ROLLS RECIPE - FOOD.COM

Baked Egg Rolls Recipe - Food.com image

I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground lean pork (or ground chicken or turkey)
3 green onions, chopped
2 garlic cloves, minced
1 carrot, grated
1/2 cup water chestnut, chopped
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
1/2 teaspoon pepper
12 egg roll wraps, large size - 5 1/2-inch
1 teaspoon vegetable oil

Steps:

Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
Place egg roll wrapper on work surface and brush with water.
Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
Pull bottom edge over the filling and roll up, pinching ends to seal.
Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

Nutrition Facts : Calories 638.9, FatContent 27.9, SaturatedFatContent 9.5, CholesterolContent 90.4, SodiumContent 1130.6, CarbohydrateContent 64.6, FiberContent 3.1, SugarContent 1.9, ProteinContent 30.2

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