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Custard Recipes

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Recipes Featuring Custard

  • Savory Custard
    1 cup beef tea or good stock (chicken or beef) 2 eggs 1/6 tsp salt Pepper
  • French Custard
    1 quart milk 8 eggs, separated Vanilla Sugar and cinnamon to taste Nutmeg Wine
  • Caramel Cup Custard
    1 quart milk, scalded 4 egg yolks 4 whole eggs 1 cup sugar Vanilla extract Pinch salt Caramel Sauce: 2 cups sugar 1 cup water 2 tablespoons water
  • Apricot and Almond Custard
    4 cups hot milk 8 eggs (well beaten) whites, separated from yolks 1/2 teaspoon salt 1/2 teaspoon grated nutmeg 1/2 cup sugar (generous) 1 teaspoon lightly roasted and finely chopped blanched almo
  • Southern Custard Pie, Home Style
    6 eggs 3/8 cup sugar Vanilla flavoring 1 tablespoon butter 3 cups milk 2 tablespoons sugar
  • Snowball Custard
    1/2 package of gelatine 4 ounces water 4 egg whites 8 ounces sugar 1 tsp vanilla extract or grated rind and the juice of 1 lemon For boiled custard: 3 egg yolks 1/2 cup sugar pint of milk
  • Tapioca Cream Custard
    3 heaping Tbsps tapioca 1 teacupful water 1 quart milk Pinch of salt 1 cup sugar 3 egg yolks, beaten 3 egg whites, beaten stiff
  • Custard Pie
    2 cups milk 2 eggs 2 Tbsps sugar
  • Custard Tartlets
    Short crust paste 2 eggs, beaten 1 pint milk Sugar to taste Jam 12 patty pans or scallop squash
  • Salmon Custard
    1 cup flaked salmon 1/2 cup cooked spaghetti 3 eggs, beaten 2 cups milk 1 tablespoon butter, melted Salt and pepper

About Custard

  • In Europe, custard is commonly used in pies, pastries, and as a sauce
  • The best way to prepare a custard is to beat the sugar and eggs, and then add milk before putting over heat
  • The traditional method of preparing a custard uses a double boiler
  • In the UK, custard is a thin sauce that is poured atop other desserts
  • Custard is best cooked on low heat so that the eggs do not curdle
  • Custard is usually a mixture of egg yolk, milk, and cream
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