MICROWAVE EGG CUSTARD RECIPE RECIPES
RESTAURANT STYLE EGG CUSTARD PIE RECIPE | ALLRECIPES
Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!
Provided by STEPHIKIN
Categories Custard and Cream Pies
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
- Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.
Nutrition Facts : Calories 274.2 calories, CarbohydrateContent 25.8 g, CholesterolContent 110.5 mg, FatContent 16.3 g, FiberContent 0.8 g, ProteinContent 6.5 g, SaturatedFatContent 6.5 g, SodiumContent 207 mg, SugarContent 15.5 g
CARAMEL CUSTARD RECIPE - BETTYCROCKER.COM
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
- Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
- Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
- To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Nutrition Facts : Calories 205 , CarbohydrateContent 33 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 80 mg
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CARAMEL CUSTARD RECIPE - BETTYCROCKER.COM
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
From bettycrocker.com
Reviews 4
Total Time 1 hours 40 minutes
Calories 205 per serving
From bettycrocker.com
Reviews 4
Total Time 1 hours 40 minutes
Calories 205 per serving
- To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
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