how do I make egg custard (not baked)?

Answer 1

What you're talking about are now referred to as stirred custards, but my grandmother just called them custard. I call them pudding.

Here's a good basic recipe. for a bunch more, see the link below.

STIRRED CUSTARD 

4 c. scalded milk
5 or 6 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla

Bring milk to scalding and pour over blended eggs, sugar and salt, stirring constantly. Cook over hot but not boiling water until custard thickens, coating a clean spoon. Remove from stove and put pot in pan of cool water and stir custard to cool it as quickly as possible, add vanilla.

While this recipe is made in a double boiler, (which is what my grandmother did), a very heavy pot will work also. It may take 10-15 minutes to cook, because of the low heat involved. Remember, eggs begin to cook at about 145 degrees F; you really can cook them on hot pavement.

Answer 2

Baked Egg Custard

Answer 3

I've watched the greatest living chef and this is how he does it: 1 qt. Real cream 1 qt. Whole milk A vanilla bean 8 whole eggs plus 4 egg yolks 1-1 1/2 cups of Sugar Orange zest Add the cream and milk in a pan and slowly bring to a light simmer - don't boil it ! w/ the sliced and scraped vanilla bean, and some orange zest. Whip the eggs, add the yolks, whip more, add the sugar, whip more until smooth in a large bowl. Add the hot milk very slowly, whipping the eggs at the same time ( a bit tricky - if U wrap the bottom of the bowl with a towel it should stay steady so U don't have to hold it ). The hot milk will cook the eggs unless U add slowly, whipping as U go. Once the mixture is mixed well, strain through a strainer to remove the bits. Fill your custard cups ( should make 8 ), then place them in a Bain Marie ( fancy French name for water in the pan ), about 1 inch of hot water, then bake at 360 for about 30 min or so. Poke with a paring knfe - when it comes out clean it's done ! This is the richest custard on the planet. The vanilla and zest create a wonderful flavor - no cinnamon neccessary !

Answer 4

If you're talking about something similar to an ice cream base, it's easy.

Boil your milk and any spices/extracts
In a separate bowl, mix your eggs and sugar.
Once hot, pour 1/2 of the hot milk mixture into the eggs, mix together, then pour the new mixture into the remaining milk.

At this point you cook the mixture on the stove top over low heat, constantly stirring. you will see it thicken. If you are making Ice Cream, wait till it coats the back of a spoon when inserted, then you would add cream using the same method as when you added the eggs.

Cool once it has reached desired texture using an Ice bath.

Otherwise, keep cooking, and stirring constantly, it should get thicker. this is basically the method for making pastry cream, but you can cook the mixture on the stove until thick, just make sure you use the measurements for an egg custard recipe. It will not be solid like the baked one, but have more of a smooth creamy texture similar to pudding.

Answer 5

How To Make Egg Custard

Answer 6

Egg custard is not raw, it is quite nice actually just cooked in a different manner. It is easiest to shake up egg yolks with milk and sugar and vanilla and then cook it over boiling water stirring constantly until it thickens. It does not get very thick just sort of runny thick consistency but you have to watch it as it curdles very easily and quickly. Then if you like you can whip up the egg whites and fold them through. If you would like it thicker you can shake up some custard powder with it too.

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

You don't. In the first place, eating raw eggs is gross. You are not Rocky, you don't need them. Secondly, cooking the custard down is what thickens it, so it's not runny a** egg juice.

*You do not want runny custard. It should keep it's shape when cut into a slice.

Answer 9

go to allrecipes.com