WHAT ARE CUSTARD CUPS RECIPES

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CARAMEL CUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Caramel Custard Recipe: How to Make It - Taste of Home image

My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 4

1-1/2 cups sugar, divided
6 large eggs, room temperature
3 cups whole milk
2 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of each cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert plate. Serve warm or chilled.

Nutrition Facts : Calories 259 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 42g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

RHUBARB CUSTARD BARS RECIPE: HOW TO MAKE IT



Rhubarb Custard Bars Recipe: How to Make It image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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