how do i prepare egg custard?

Question

I need the recipe and how to mix and cooking time.

Answer 1

Baked Custard
2 eggs
2 cups milk
1/3 cup sugar
1/4 teaspoon salt
Dash ground cinnamon
Dash ground nutmeg
In a small bowl, whisk the eggs, milk, sugar and salt. Pour into four ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg.
Place in a 13-in. x 9-in. x 2-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11486

Answer 2

INGREDIENTS
·1 (9 inch) unbaked pie crust
·3 eggs, beaten
·3/4 cup white sugar
·1/4 teaspoon salt
·1 teaspoon vanilla extract
·1 egg white
·2 1/2 cups scalded milk
·1/4 teaspoon ground nutmeg
·3 drops yellow food colouring (optional if using fresh eggs, shop ones have the dye added)
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow colour, add few drops yellow food colouring.
3. Line pie dish with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4. Bake for 30 to 35 minutes, or until a knife inserted near centre comes out clean. Cool on rack.

It takes about a quarter of an hour to prepare, and 30 minites to cook, so it is ready to eat in under an hour (50 mins).

Answer 3

BAKED EGG CUSTARD

4 eggs
2 1/2 c. milk
1-2 c. sugar
Vanilla
Nutmeg

Place all ingredients in a saucepan. Beat together. (The secret of this custard is to beat gently until everything is just thoroughly mixed). Heat the mixture until hot, but not boiling. Place in baking dish, sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.

Answer 4

Try the following
Baked egg custard with summer fruits
Cooking time 30 mins to 1 hour
Ingredients
For the baked custard
400ml/14fl oz double cream
175ml/6fl oz full-fat milk
6 free-range egg yolks
6 tbsp runny honey
freshly grated nutmeg
For the raspberry sauce
450g/1lb ripe raspberries
2 lemons, juice only
1 orange, juice only
175g/6oz caster sugar
1 750ml/1¼ pints bottle red wine
For the red fruit compote
450g/1lb raspberries
55g/2oz redcurrants, hulls removed
55g/2oz blackcurrants, hulls removed
85ml/3fl oz crème de framboise

Method
1. Preheat the oven to 160C/325F/Gas 3.
2. For the baked custard, heat the cream and milk together until boiling, then remove from the heat.
3. Beat the egg yolks and half the honey together, then pour in the hot cream. Strain into a jug.
4. Drizzle the remaining honey into 4 non-stick dariole moulds, grate a little nutmeg on top of the honey, then pour in the custard. Sprinkle the top with a little more nutmeg. Place the dariole moulds on a baking tray and pour in hot water to come halfway up the sides of the moulds. Place in the oven and bake for 50-60 minutes or until just set.
5. Remove the moulds from the water and allow to cool. Refrigerate until half an hour before serving.
6. For the sauce, purée the raspberries with the lemon and orange juices in a blender until smooth. Pass through a fine sieve into a non-reactive saucepan. Discard the pips.
7. Add the sugar and red wine and bring to the boil over a moderate heat. Reduce the heat and simmer until the liquid is reduced to about 300ml/10fl oz. Skim off any scum that may come to the surface and discard. Set aside in a cool place until ready to use.
8. For the compote, place the fruit in a non-reactive pan and cook for 3 minutes. Remove from the heat and allow to cool, then add the crème de framboise. Using a slotted spoon, spoon the fruit into four dariole moulds lined with cling film. Cover with the overhanging cling film, then weigh down each with a light weight to compress the fruit. Leave overnight.
9. To serve, turn the custards out onto four plates. Turn out the fruit compotes beside the custard, then add a swirl of the raspberry sauce

OR Eggnog custard
Cooking time 10 to 30 mins
150ml/¼ pint single cream
150ml/¼pint milk
2 egg, yolks only
1 tsp cornflour
1 tbsp golden caster sugar
large pinch of grated nutmeg
1 tbsp rum

Method
1. Stir the cream and milk together in a saucepan and bring almost to boiling point, then remove from the heat.
2. With a wooden spoon, beat the yolks, cornflour and sugar in a bowl. Do not use a whisk as it will make the custard frothy.
3. Pour the hot cream into the custard, stirring steadily, then return the liquid to the pan and add the nutmeg. Stir on a gentle heat until thick enough to coat the back of the spoon. Remove from the heat and stir in the rum. Serve warm.

Note: This may be made ahead, up to a day in advance, and stored in the fridge. To prevent a skin from forming, sprinkle with golden caster sugar. To serve, stir in the sugar. Alternatively just cover the custard with cling film

Answer 5

4 eggs
1 pint of warmed milk
2oz castor sugar
1 teas vanilla extract
nutmeg

whisk eggs,add extract,sugar and warmed milk. Strain through a sieve into an oven proof dish. Sprinkle the top with nutmeg and bake in oven at 170c,325f or gas 3 for about 45 mins or until firm to the touch. You can also pour the mixture in a pre baked pastry case (use slightly less milk) and cook for the same time.

Answer 6

custard really isn't tricky.

you need : 4 egg yolks / 50g golden caster sugar / 1 vanilla pod or half teaspoon of vanilla extract / 1 tablespoon cornflour (this will stop it curdling) / half pint milk / half pint single cream.

bring the milk, cream &vanilla to a simmer, remove from the heat and let it infuse for about 15 minutes.

meanwhile, whisk the egg yolks, sugar and cornflour until pale and fluffy.

whilst whisking the egg yolk mixture, slowly pour the warm milk into the bowl, then return this to the saucepan. warm over a low heat, stirring constantly until the custard is as thick as you want it to be.

this recipe cannot fail!

Answer 7

MILK 4 cups
SUGAR 6 or 7 Table-spoons
EGG YOLKS 6 (from 6 eggs)
CORN STARCH 2 Table-spoons(leveled)
EVAPORATED milk 1/2 cup
or
HALF&HALF 1/2 cup
Method:
In a pan mix 3 cup milk+EVAPORATED MILK or HALF&HALF and heat it on slow flame for 15 minutes.(DONT LET IT BOIL.
In a mixing bowl, Whisk EGG YOLK+one cup milk,add CORN STARCH.
Now pour this EGG YOLK and corn STARCH mixture in to hot milk and with one hand keep stiring DONT STOP.
Cook on very slow flame and keep stirring,5 minutes, now add sugar,keep stirring.cook 5 to 10 minutes more.when it gets thick
(to check is it ready?keep one plate in fridge,on that cold plate,put one table spoon custard and see,if its thick and like custard.
Remove the pan from flame, and let it get cold, after its cold. pour in serving bowl and keep it in fridge..
TIP:
1. This custard is awsome base to make icecreams just add flavors, and whipped cream 2 cups,MIX them and pour it in your machine, make icecream when ice cream is ready to keep in freezer. with spatula fold in it any fruit PULP or CHOPPED NUTS.USE YOUR IMAGINATION.
2. You can use this custard in you LEMON TART,by adding lemon juice and zest of lemon.
3 Or in fruit TRIFLES.
NOTE: its upto you what you like in custard,Few drops of VANILA or grate 1/4 teaspoon NUTMEG?

Answer 8

http://www.ndtvcooks.com/showonlyrecipe.asp?cond=find&id=326&category=Microwave