EASY CUSTARD WITH CONDENSED MILK RECIPES

CONDENSED MILK RECIPES - BBC GOOD FOOD

Condensed milk recipes - BBC Good Food image

Wondering what to do with a tin of condensed milk? Discover the perfect sweet treat, from ice cream to tiramisu, banoffee pie to sticky chocolate drop cakes with our best condensed milk recipes

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY EGG CUSTARD RECIPE - EPICURIOUS

Easy Egg Custard Recipe - Epicurious image

This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg

Steps:

1. Preheat oven to 300°F.
2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
9. Let the custard cool in the water bath for about 2 hours before serving.

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EASY EGG CUSTARD RECIPE - EPICURIOUS

This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)
From epicurious.com
Reviews 3.6

9. Let the custard cool in the water bath for about 2 hours before serving.

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CONDENSED MILK ICE CREAM RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Calories 351 per serving

Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.

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HOMEMADE FROZEN CUSTARD RECIPE: HOW TO MAKE IT

My siblings and I had a hard time finding room for dessert after Mom's delicious meals, but when we were ready, we could count on a rich creamy bowl of frozen custard. It's a comforting treat! -Judy Clark, Elkhart, Indiana
From tasteofhome.com
Reviews 4
Total Time 20 minutes
Category Desserts
Calories per serving

In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

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CONDENSED MILK ICE CREAM RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Calories 351 per serving

Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.

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HOMEMADE FROZEN CUSTARD RECIPE: HOW TO MAKE IT

In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

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