STOVETOP EGG CUSTARD RECIPES

OLD TIME EGG CUSTARD RECIPE | ALLRECIPES

Old Time Egg Custard Recipe | Allrecipes image

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Provided by MandaSuthrnChf

Categories Desserts Custards and Puddings

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 4

Ingredients

8 eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract

Steps:

Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Nutrition Facts : Calories 281.2 calories, CarbohydrateContent 36.3 g, CholesterolContent 117.4 mg, FatContent 10.4 g, ProteinContent 11 g, SaturatedFatContent 5.3 g, SodiumContent 132.7 mg, SugarContent 36.3 g

PAP – AN OLD FASHIONED STOVETOP CUSTARD | REALCAJUNRECIPES ...

Pap – An Old Fashioned Stovetop Custard | RealCajunRecipes ... image

There has often been confusion over the word “PAP“. Some individuals use the term for infant cereal, but a true pap is a custard type dish that is rich in flavor. Pap is a stirred custard, also known as soft custard, custard sauce or, erroneously, boiled custard. It is cooked on top of the stove and stirred to a creamy, but pourable, consistency. It includes custards made with or without starch, such as flour or cornstarch. The ingredients include whole eggs as well as egg yolks used to add body and richness.

Provided by Mawmaw

Total Time 00:00:40

Prep Time 00:00:30

Cook Time 00:00:10

Yield 4

Number Of Ingredients 7

Ingredients

2 cups half and half or cream
3 eggs + 2 egg yolks
3/4 to 1 cup sugar
1/4 cup butter, melted
1/4 cup cornstarch
1 tsp or more vanilla (amoretto or almond flavor)
1/8 tsp salt

Steps:

In a separate bowl, whisk the 3 eggs (and the 2 eggs yolks, if using for a richer pudding), sugar, salt, cornstarch and the melted butter until fluffy.
In a separate saucepan, heat the half and half (or cream) and the vanilla in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Do not boil.
Add the heated cream very slowly to the egg mixture while mixing. Eggs need time to adjust to heat or they will curdle if they're exposed to heat too quickly.
Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick.
Place pierced plastic wrap directly onto surface and refrigerate to set. Before refrigerating a just-cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust on top when refrigerated.

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Calories 177.9 calories per serving

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