Nothing beats my homemade custard recipes. I have many for you to taste, and you will want to try them all.
Easy dessert recipes that your family will love. Don't forget to check out the recipes at the bottom of the page.
Both of these recipes use eggs to thicken it up.
To ensure perfect results, please read the following tips.
1. Remove eggs from refrigerator 1 hour before you need them. Eggs at room temperature will separate more easily and will also beat up to a greater volume.
2. Eggs should never be cooked at high temperatures which cause them to water, be tough and curdle.
3. Be careful when mixing eggs with hot liquid. Custards are made by
scalding milk and then add the egg mixture to the milk. The milk should
be added to the eggs slowly and stirred constantly.
The basic ingredients used in making custard are milk, eggs, sugar and flavoring. There are two kinds of custards; boiled and baked.
This custard is made in the top of a double boiler and cooked over medium heat. It is done when the custard coats the spoon.
This custard is made by filling custard cups or baking dishes with the mixture and setting the cups in a pan of water in the oven. Near the end of the baking time, check the custard for doneness by inserting a knife near the edge of the custard. If the blade comes out clean, the custard is done.
Here is my first homemade custard recipe and it is a wonderfully creamy, rich dessert.
BAKED CARAMEL CUSTARD
2 cups milk
3 slightly beaten egg yolks
2 slightly beaten eggs
1 cup white sugar
1 vanilla bean, seeded
1/2 tsp homemade pure vanilla extract
PREHEAT oven to 325 degrees.
Scald milk and cool slightly. Combine egg yolks, whole eggs and 1/2 cup sugar; slowly stir in milk. Add vanilla and set aside.
In a heavy skillet, stir remaining sugar over low heat until melted; when golden brown, remove from heat. Pour melted sugar into 1 quart casserole; rotate casserole to coat sides with syrup.
Pour custard into casserole; set in shallow pan on oven rack. To make a water bath, pour hot water around casserole - one inch deep.
Bake for 1 hour and 15 minutes or until a knife inserted off-center comes out clean. Chill and unmold to serve.
A lovely homemade custard recipe.
CHOCOLATE COFFEE CUSTARD RECIPE
1-1/4 cup milk
1/4 cup white sugar
1/8 tsp salt
6 ounces semi-sweet chocolate pieces
1 tsp homemade pure vanilla extract
In a saucepan, combine 1/4 cup milk, sugar and salt; bring to a boil. Remove from heat and add chocolate pieces. Stir briskly until pieces are melted smooth.
Beat in egg and vanilla; gradually stir in remaining milk. Pour mixture into four ungreased (6 ounce) custard cups and cover tightly with foil.
Set cups in 1/2 inch of hot water in a 10 or 12 inch skillet and cover with lid or foil. Simmer gently for 30 minutes. Serve warm right from the cups and top with coffee flavored whipped cream:
Coffee Flavored Whipped Cream
Made a coffee mixture by dissolving 1 to 2 tablespoons of instant coffee OR espresso powder in an equal amount of boiling water; let cool completely. When the cream is almost whipped, beat in some or all of the mixture. Start light and work your way up to the taste you like.
LEMON CUSTARD RECIPE
3 egg yolks
1/2 cup white sugar
1/3 cup lemon juice
1 lemon, zested
1 TBS butter
1 cup homemade whipped cream
Beat egg; add sugar, lemon juice and zest. Cook over low heat until thick, stirring occasionally. Remove from heat and add butter. Cool.
Just before serving, fold in whipped cream and serve in the cooled meringue shells (recipe below). Top with a whole strawberry, raspberry or cherry.
The homemade lemon custard served in meringue shells and topped with berries is a lovely, light dessert.
3 eggs, separated
1/2 tsp white vinegar
1/4 tsp homemade pure vanilla extract
1/4 tsp salt
2 cups white sugar
In a large bowl, beat the egg whites, vinegar, vanilla and 1/8 tsp salt on medium. Beat until soft peaks form. Then slowly add 1 cup sugar - 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
Line a baking sheet with parchment paper and spoon egg white mixture into eight mounds on the paper. Shape into cups with a spoon.
Bake at 350 degrees for 35 minutes. Turn oven off and leave door closed; let shells dry in oven for at least one hour. Then remove shells from paper and when completely cooled, you can add the custard.
While the shells are cooling, you can make the lemon custard. You do not need the shells to make this fresh tasting custard.