old fashion custard have the recipe?would love it if u do!!!?

Answer 1

I have a very easy and delicious one.

In a blender put:
4 eggs
1 can of condensed milk
1 can of evaporated milk
1 small cream cheese.
vanilla to taste,

Blend , pour in a mold and bake! I don't know the temperature, I simply do it in a medium hot oven and check on it.

Want to amaze your friends? Make that mixture I told you above, and separately, prepare one box of chocolate cake. Just follow the instructions. Then.... Pour the chocolate cake in bundt mold (make sure it is a ONE piece mold, not the type that comes apart), then gently pour the custart mixture on top of the chocolate cake (pour it all in one place). Bake acording to the cake's directions.

When the cake is ready, the custard will be ready too. When you unmold the cake, you will have a DELICIOUS chocolate cake CROWNED with custard. It is called diplomatic cake, and it in spanish it is called Chocoflan.

Enjoy! This is a favorite ! you won't regret it.

Answer 2

Flan (Puerto Rican Caramel Custard)

Ingredients
4 Eggs
1 can Eagle brand sweetened, condensed milk
1 ½ cans Fresh milk
1 tsp. Vanilla
Pinch salt
1 cup Sugar

Preparation
Necessary utensils: double boiler* and lid, wooden spoon, aluminum foil, and plate.


1. Blend with a mixer all the ingredients EXCEPT THE SUGAR in a bowl, and set aside.


2. In a pan (that is the top of a double boiler*) slowly melt the cup of sugar on medium, stirring continually with a wooden spoon. As soon as the sugar is completely melted and a golden brown, remove it from the element. (It will continue to darken.) With the spoon, cover the sides of the pan with the carmelized sugar to about 3 inches high. Immediately set the pan in a sinkful of cold water at least 3 inches deep. Cool the carmelized sugar until it is cracked, and cold to the touch. This is very important! Failure to do so results in flan that is not creamy around the outer inch of the custard.


3. Blend the custard mixture again briefly, and pour over the cooled sugar. Cover very, very tightly with two pieces of foil to give it a steam-proof seal. Take great care to press the foil tightly around the edges! Cover with the pan’s lid. This is extremely important !!! Failure to do so ruins the flan. Set on top of the lower section of the double boiler* that has 2 ½ to 3 inches of boiling water in it. Cook on medium heat for 45 to 50 minutes, or until custard is set.


4. Remove from stove, and let cool in refrigerator for several hours until very cold.. When ready to serve - remove it from the fridge, and give pan a gentle shake to loosen the flan from the sides of the pan. Place a plate on top, holding everything firmly, and quickly flip from top to bottom. The flan will invert onto the plate. Get all the caramel sauce out of the pan and onto the flan.


Serves 6-8 normal people, or one or two flan-deprived maniacs. (Depends on the severity of the deprivation.)


* You may use pans other than a double boiler if they are the same size, and the pan that you use on top has a lid that fits tightly.

Answer 3

1/2 cup sugar
6 tbs cornstarch
1/4 ts salt
4 cups milk
( 2 well - beaten eggs .... 1 ts vanilla )
use a double boiler : when water boils stir in milk with all ingredients, except the eggs. Stir constantly 8 - 12 minutes. It should began to thicken at this time.
Stir 1 cup of the mixture into the 2 well-beaten eggs. Mix well and then return to the milk mixture.
Stir constantly for 2 minutes and remove from burner.
Add vanilla - stir in.
Pour into bowl or mold and refrigerate.
I love it hot too!

Answer 4

Baked Custard
4 large eggs
1/2 cup granulated sugar
1/2 tsp. salt
1 can (12 fl. oz.) evaporated milk
1 cup water
1 tsp. vanilla extract
Ground nutmeg

Preparation:
Preheat oven to 350°. Combine: eggs, sugar and salt in a large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed.
Pour into six (6 oz.) custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch 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 a wire rack to cool completely. Refrigerate until ready to serve.
Notes:
Far a variation you can use cinnamon in place of the nutmeg.