custard recipes?

Question

I love custard and was wondering if anyone had any recipes to use with custard, eg custard tarts? thanks.

Answer 1

click this link and find lot of custard recipes

http://www.cooks.com/rec/search?q=custard+recipes

Answer 2

2 cups whole milk
1/2 cup sugar
5 large egg yolksChinese Custard Buns
makes 252 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F on an instant-read thermometer.

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold.

The Chineese Typ:

Filling:
1 cup water
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup custard powder
1/4 cup flour
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

In a saucepan, mix the filling ingredients together until blended. Cook over low heat, stirring constantly. After the filling is cooked though, let cool, then freeze until partially solid.

Dough:

water-shortening dough:
300 g (2/3 lb) all-purpose flour
150 g (1/3 lb) water
75 gr (3-2/3 oz) lard or shortening

flaky dough:
225 g (1/2 lb) all-purpose flour
112 g (1/4 lb) lard or shortening

Mix and knead the two doughs separately. Divide each into 25 equal portions.

Wrap one portion of flaky dough inside each piece of water-shortening dough. Roll out each piece of dough until thin. Fold in thirds (like a letter). Repeat this process two more times. Roll each piece out thinly.

Assembly:

1 egg yolk, lightly beaten
sesame seeds (garnish)

Wrap one tablespoonful of filling in each piece of dough to form a ball. Flatten slightly and arrange on a baking sheet.

Brush tops with beaten egg yolk; sprinkle with sesame seeds.

Bake in a 200 degreeC (390 degreeF) oven until golden.
1 teaspoon vanilla

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F on an instant-read thermometer.

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold.

Cooks' note: Sauce keeps, covered and chilled, 5 days.

Answer 3

Here ya go .... Follow this link ...
http://southernfood.about.com/od/custardrecipes/