i want a good recipe for baked egg custard?

Question

i will give 10 points if i have 5 or more ansewrs

Answer 1

Baked Egg Custards
1 & 1/2 cups milk
1/4 fresh vanilla pod
1/3 cup powdered white sugar
2 eggs
nutmeg

Slit the vanilla pod and scrape the seeds into the milk. Throw the pod into the milk too.
Add the sugar, and warm the milk to just below boiling.
Leave the vanilla to infuse until milk is tepid.
Remove the vanilla pod.
Add the eggs and whisk gently just until eggs & milk are thoroughly combined.
Pour into little ramekin dishes (you'll need about 3 or 4 for this quantity). Grate nutmeg over the top.
Stand the ramekins in a baking pan, and carefully pour hot water around the ramekin.
Bake in a med-low oven (160 deg C; 375 deg F) for approx 50 mins.
Custards are cooked when their wibbly wobbly texture looks settled, and a sharp knife inserted comes out clean.

Answer 2

Baked Egg Custard
1/2 litre/1 pint milk, 5 eggs,a vanilla pod, lemon rind or grated nutmeg to flavour,1 little unsalted butter,60g/2 oz castor sugar
1 Select a ring mould or oven-proof dish just large enough to take the quantity being made-the above recipe will amount to about 1-1/2 pints. Lightly butter this with the unsalted butter.
2 Beat the eggs and sugar together until the sugar has dissolved. Bring the milk to the boil, together with whichever flavouring has been selected (with the lemon, it is only necessary to peel bits of the rind with a potato-peeler; one need not grate or shred it).
3 Pour the boiling milk over the egg mixture, whisking briskly all the time, then strain it into your mould. Arrange the mould in a baking tin of hot water.
4 Bake on the middle shelf of the oven, pre-heated to 170 C/325F/gas mark 3. It will take about 45 minutes for the custard to set. (Test by inserting a knife-blade, which should come out clean; or by gently pressing the edge with your finger-no liquid will come out if the custard is set.)
5 To unmould, gently ease away the edges with the finger before placing a serving dish over the top and inverting

Answer 3

Baked Custard Recipe
An old-fashioned baked custard recipe made with eggs and milk

1 cup evaporated milk, undiluted
1 cup water
4 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
fresh nutmeg or ground nutmeg

In a medium saucepan, combine milk and water; heat to scalding. Beat egg yolks slightly; add sugar, salt and vanilla. Gradually add hot milk to eggs, stirring constantly. Divide into 4 custard cups and set in a pan of hot water. Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard. Sprinkle with ground nutmeg or grate fresh nutmeg over top of each custard. Serve warm or cold.
Serves 4.

Answer 4

Try the following
Baked egg custard with summer fruits

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 Baked egg custard with candied fennel

3 free-range egg yolks
75g/2¾oz caster sugar
200ml/7fl oz milk
200ml/7fl oz double cream
1 vanilla pod, split
For the candied fennel
½ bulb fennel, sliced
25g/1oz caster sugar
1 tbsp lemon juice

Method
1. Whisk together the egg yolks and caster sugar in a large bowl until light and pale.
2. Heat the milk, cream and vanilla pod in a saucepan for three minutes. Do not boil.
3. Pour the milk and cream gradually into the egg mixture, stirring well. Place this back into the pan and return to the heat for three minutes, with continuous stiring until it thickens to coat the back of a spoon.
4. Meanwhile, for the candied fennel, heat a pan, add the sugar, lemon juice and the fennel slices and cook for five minutes on a low heat.
5. To serve, place the candied fennel on top of the custard in a bowl.

Answer 5

Baked Egg Custard with Cheese
Prep: 20 minutes Total: 1 hour Ingredients
Serving: Serves 4

Butter, at room temperature, for dishes
6 large eggs
1/2 Cup half-and-half
Coarse salt and ground pepper
3 Cups reserved vegetables from Rosemary-Lemon Chicken with Vegetables, cut into 1/2-inch chunks
4 Ounces (1 cup) soft goat cheese, crumbled
1/2 Cup chopped scallions

Directions
Preheat oven to 350 degrees;. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

Answer 6

I will just give the sites I found:

http://southernfood.about.com/od/custardrecipes/r/bl31112c.htm

http://www.cooks.com/rec/view/0,1816,150185-234200,00.html

http://www.cooking.com/recipes/static/recipe1729.htm

http://kirkyskitchen.blogspot.com/2005/05/baked-egg-custard.html

This one sounds the best http://www.caterlinkltd.co.uk/interactive/recipes.vc?VChid3=P9ibLbGXa9PpBbMogiTv21KABjs-zjEL

Answer 7

Go to a recipe website.