| Easy Custard and Flan
Recipes. Diabetic Velvet Boiled Custard
1 qt. sweet milk
3 tsp. Sweet 'N Low
1 tbsp. corn starch
2 eggs, beaten together
Mix Sweet 'N Low and cornstarch. Beat eggs and sweet milk. Combine mixtures
in top of boiler. Cook until thick. Strain and cool. Add vanilla and serve.
Pumpkin Custard
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes,
or until boiling. Stir in remaining ingredients except whipped topping and
garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour
custard evenly into cups. Place cups in circle on round tray. Microwave on
Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when
knife inserted 1 inch from edge comes out clean and center is thickened, but
not set. Refrigerate at least 1 hour, or until completely cooled and center
is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle
with cinnamon, if using. Makes 8 servings. (Each serving provides: 1/4 P;
1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg
sod, 55 mg chol.)
Cream Cheese Custard (Or Flan)
1 deep mold of 9 or 10 inches
1 c. sugar to make caramel in the mold
1 (8 oz.) cream cheese
1 c. milk (evaporated)
1/4 tsp. salt
1 tsp. vanilla
5 eggs
1/2 reg. milk
1 can condensed milk
Melt 1 cup of sugar until brown and run it to the side of the mold. Turn
oven to 325 degrees. In a big pan as a double boiler (1/4 of water). In the
blender, add cream cheese in pieces, milk, salt and vanilla. Beat in blender
for 1/2 minute. Add milks and eggs. Last condense milk for another 1/2
minute. Rise 350 degrees in oven, covered with aluminum foil for 45 minutes.
Then another 45 minutes without cover until knife comes out clean. Leave it
out to cool for 2 hours. Then put it in refrigerator for hours. Turn it
upside down when it is cold.
Buttermilk Custard
3 eggs
1 1/2 c. sugar
1 stick butter, melted
1 1/2 tsp. flour
1 tsp. vanilla
1 c. buttermilk
Beat together eggs and sugar. Add melted butter, flour and vanilla. Slowly
beat in buttermilk. Pour in unbaked pie shell and bake at 350 degrees until
custard is thick and set.
Custard Pie
4 eggs, beaten
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
Scald 2 1/2 c. milk
Mix together. Pour into unbaked pie crust. Sprinkle with nutmeg and bake for
5 minutes at 475 degrees, reduce heat to 425 degrees and bake for 10 to 15
minutes until firm.
Baked Fudge Custard
Small amount of shortening to grease pan
4 eggs
2 c. sugar
1/2 c. flour
1/2 c. cocoa
1 c. (2 sticks) butter
2 tsp. vanilla
1 c. nuts (any variety)
Preheat oven to 325 degrees and lightly grease 8-10 inch baking pan. Break
eggs into bowl and beat. Measure sugar, flour and cocoa. Stir to blend. Add
gradually to eggs, beating all the time. Melt butter in small saucepan and
stir into batter. Measure and add vanilla. Chop nuts. Add to batter and mix
lightly. Pour into baking dish. Place dish in larger pan of hot water. Bake
on middle rack in oven 45 to 60 minutes, or until firm like custard. Serve
with whipped cream (optional). Makes 10 to 12 servings.
Pumpkin - Custard Casserole
3 eggs
1 (16 oz.) can pumpkin
1/4 c. sugar
1 1/2 tsp. grated orange peel
3/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
3 tbsp. butter or margarine
1/2 tsp. ground allspice
About 1 hour before serving: Preheat oven to 350 degrees. In large bowl with
mixer at low speed, beat eggs with pumpkin, sugar, grated orange peel, salt,
ground nutmeg, pepper, 1 tablespoon butter or margarine, softened and 1/4
teaspoon ground allspice until pumpkin mixture is well blended and smooth,
occasionally scraping bowl with rubber spatula. Increase speed to medium . .
. beat 1 minute longer.
Spoon pumpkin mixture into 1 quart buttered (1 tablespoon) casserole. Bake
casserole uncovered for 45 minutes or until heated through (edges will be
slightly set but center will be soft and creamy).
To serve, lightly sprinkle pumpkin custard with 1/4 teaspoon ground allspice
and top with 1 tablespoon butter or margarine. makes 6 servings . . . 135
calories per serving!
Baked Custard
3 c. milk
3 eggs
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
Butter (for greasing baking dish)
Preheat oven to 375 degrees. Grease a 1 1/2 quart baking dish or 6 custard
cups with butter. Pour milk into medium saucepan and heat over medium heat
until small bubbles rise to surface. Remove from heat. Beat eggs into a
large bowl and beat lightly with a fork. Add sugar and salt. Add vanilla and
stir. Pour the mixture into the baking dish or custard cups. Place in large
baking pan half filled with hot water. Bake 20 to 25 minutes for cups, 30 to
35 minutes for baking dish. The custard is done when a knife inserted in
center comes out clean. Cool.
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