HOW TO MAKE EGG CUSTARD RECIPES

EGG CUSTARD RECIPES | BBC GOOD FOOD

Egg custard recipes | BBC Good Food image

Whip up your own egg custard for these tempting sweet treats. Use homemade custard in traditional fruity bakes, classic crème brûlée and Portuguese-inspired tarts.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BLENDER EGG CUSTARD RECIPE: HOW TO MAKE IT

Blender Egg Custard Recipe: How to Make It image

Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups whole milk
1/4 cup butter, melted
4 large eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground nutmeg

Steps:

Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make. Awesome with a classic crumble.
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1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
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9. Let the custard cool in the water bath for about 2 hours before serving.

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The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another! Equipment and preparation: You will need a 12-hole muffin tray and a 11cm/4½in fluted cutter.
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Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

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Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.

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Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

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Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

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