Recipes Galore

Custards - # 01


Recipes


*     Brown Sugar Custard     *


Ingredients:
  • 1 1/2 Cups Evaporated Milk
  • 1 1/2 Cups Water
  • 3 Eggs, Beaten Slightly
  • 3/4 Cup Dark Brown Sugar, Firmly Packed
  • 1/4 Teaspoon Salt


Method:
  • Combine evaporated milk and water and heat to scalding.

  • Stir slowly into beaten eggs, add brown sugar and salt.

  • Strain and pour into custard cups which have been set
    in a shallow pan of hot water.

  • Bake at ( 325 ° F ) for 30 minutes, or until
    [ Custard Tests Done ]

  • Serve warm or cold, plain, or with a spoonful of tart
    jelly on top.

  • Yield: 5 Servings.


    Test Custard For Doneness:

  • Insert a sharp pointed knife into one custard in two places;
    at center and half way between center and side of cup.

  • First point may be slighly underdone,
    indicated by semi-liquid custard adhering to knife;
    second point should be done,
    indicated by knife coming out clean.

  • Custard cup holds sufficient heat to complete cooking
    of custard after removal from oven.



*     Butterscotch Custard     *


Ingredients:
  • 3 Cups Milk
  • 1/3 Cup Sugar
  • 1/4 Teaspoon Salt
  • 3 Eggs, Beaten Slightly
  • 1 Teaspoon Vanilla
  • Butterscotch Candy


Method:
  • Heat milk to scalding.

  • Add sugar and salt, and stir slowly into the eggs.

  • Add vanilla, starin, and pour into custard cups
    containing butterscotch candy
    ( use 2 patties or about a heaping teaspoon
    of cracked butterscotch in each cup )

  • Set cups in shallow pan of hot water and bake
    at ( 325 ° F ) about 30 minutes, or until
    [ Custard Tests Done ]

  • Serve warm or chilled, unmolded if desired.

  • Yield: 5 Servings.



*     Peanut Butter Custard     *


Ingredients:
  • 3 Eggs, Beaten Slightly
  • 1/3 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Cup Peanut Butter
  • 1 Cup Evaporated Milk
  • 1 Cup Boiling Water
  • 1/2 Teaspoon Vanilla


Method:
  • Combine eggs, sugar and salt.

  • Combine the peanut butter very slowly with the
    evaporated milk.

  • Add water and vanilla to this.

  • Combine with first mixture and pour into custard cups.

  • Set in a shallow pan of hot water and bake
    at ( 325 ° F ) for 40 minutes, or until
    [ Custard Tests Done ]

  • Yield: 5 Servings.



*     Floating Island     *


Ingredients:
  • 2 Cups Milk
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Salt
  • 4 Eggs, Seperated
  • 1 Teaspoon Vanilla
  • 3 Tablespoons Lemon Juice


Method:
  • Scald milk with 4 tablespoons of the sugar and
    the salt in top of double boiler.

  • Beat egg yolks well, and slowly stir in the hot milk.

  • Return to double boiler and cook over simmering water,
    stirring constantly until custard just coats a
    metal spoon.

  • Remove immediately from heat, add vanilla and chill.

  • Just before serving time, beat the egg whites until
    fluffy, add remaining sugar slowly and continue
    beating until mixed; then add the lemon juice and
    continue beating until very stiff.

  • Drop meringue on top of chilled custard in individual
    serving dishes, and serve immediately.

  • For Cooked Meringue,
    use only 2 Egg Whites and 1/3 Cup Sugar,
    then poach spoonfuls about 2 minutes in simmering water,
    covered.

  • Yield: 5 Servings.



*     French Custard     *


Ingredients:
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 3 Cups Milk
  • 1/3 Cup Sugar
  • 1/4 Teaspoon Salt
  • 5 Egg Yolks, Beaten
  • 1 Teaspoon Vanilla


Method:
  • Melt butter in top of double boiler,
    blend in flour and add milk slowly.

  • Cook over direct heat, stirring constantly until
    boiling point is just reached.

  • Stir in the sugar and salt.

  • Stir slowly into the well beaten egg yolks;
    then pour back into the double boiler and cook over
    simmering water, stirring constantly until custard
    just coats a metal spoon.

  • Remove from heat, stir in the vanilla and chill before
    serving.

  • Yield: 5 Servings.

Hearts             Hearts             Hearts             Hearts


[ Index ]         [ About Me ]

[ Beverages ]         [ Breads & Loaves ]

[ Candy ]         [ Cakes & Frostings ]         [ Cookies ]

[ Desserts ]

[ Fish ]         [ Meat ]         [ Misc. Recipes ]

[ Poultry ]         [ Pastry & Pies ]

[ Salads ]         [ Soups ]         [ Sauces ]

[ Preserving & Canning ]

[ Convection Oven ]         [ Links ]         [ Add A Recipe ]

[ Contact Me ]


Pauline's Creations - ( WebSite Designer ) - © 2008 This Page Was Created And Is Maintained By Pauline's Creations - ( WebSite Designer ) - © 2008
~ Pauline's Creations ~
© 2008 All Rights Reserved


Advertisements Shown On This Site
Do Not Express The Views Of
Pauline's Place / Pauline's Creations