Can anyone give me a simple recipe for custard without using cream, real vanilla and a double boiler?

Question

and method aswell please

and i live in the uk so i dont have any jell-o

Answer 1

Stove top custard:

4 Cups of milk (any fat content, but the higher the fat the creamier your custard will be)
1 Cup of white sugar (or more if you like a sweeter custard)
3 beaten eggs
1 tablespoon vanilla extract or imitation vanilla flavor . or any other flavor ingredient (almond, lemon etc.)

Combine all ingredients except the vanillia (add this at the very end or you will loose the flavor in the cooking process). Stir constantly till mixure comes to a full/rolling boil. When you have reached boiling remove from the stove add the vanillia and place in a container and cool in the fridge for several hours till set.

Answer 2

Baked Custard
This was my favorite dessert that my grandmother used to make and my family loves it too. We always serve it cold and as it has a long oven time we usually have it in the fall/winter. Recipe source: local newspaper.
3 eggs, beaten
1/2 cup sugar
3 cups milk
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
6 servings

1. Preheat oven to 300- degrees F.
2. Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
3. Pour into six ramkin dishes or custard cups.
4. Sprinkle with nutmeg.
5. In a large baking dish filled half-way up with water, place custard cups.
6. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
7. Refrigerate until serving time.

Answer 3

Ingredients:

* 4 large eggs
* 1/2 cup granulated sugar
* 1/2 teaspoon salt
* 1 can (12 fl. oz.) CARNATION Evaporated Milk
* 1 cup water
* 1 teaspoon vanilla extract
* 1/8 teaspoon to 1/4 ground nutmeg, for garnish

Directions:
PREHEAT oven to 350° F.

COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

NOTES:

Answer 4

Wal*Mart

Answer 5

JELL-O