SUGAR FREE CUSTARD RECIPE RECIPES

EGG CUSTARD RECIPE | ALLRECIPES

Egg Custard Recipe | Allrecipes image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories Custards and Puddings

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, CarbohydrateContent 20.7 g, CholesterolContent 68.5 mg, FatContent 3.3 g, ProteinContent 4.8 g, SaturatedFatContent 1.6 g, SodiumContent 56.7 mg, SugarContent 20.7 g

CUSTARD DOUGHNUT FILLING RECIPE - BBC GOOD FOOD

Custard doughnut filling recipe - BBC Good Food image

A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs

Provided by Justin Gellatly

Categories Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes about 900g (45g filling each for 20 doughnuts)

Number Of Ingredients 6

Ingredients

1 vanilla pod
500ml full-fat milk
6 egg yolks
125g golden caster sugar , plus an extra 2 tbsp
80g plain flour
200ml double cream

Steps:

Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla.
Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again.
Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick
Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge.
Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. You can now scoop the the custard into a piping bag and use it as the filling in Justin's doughnut recipe.
Try different flavours... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

Nutrition Facts : Calories 132 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

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