Custard Recipes
468 Recipes Next Page >>Recipes Featuring Custard
- Plain Frozen Custard
1 1/2 quart milk 6 eggs 1 1/4 cup sugar 1/4 teaspoon salt 1 tablespoon vanilla 1 teaspoon lemon extract - Arrowroot Custard
2 cups of boiling milk 3 heaping teaspoons arrowroot Cold milk 2 tablespoons of sugar 1 egg Salt - 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 - 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 - Orange Custard
1 quart milk 1 cup sugar 4 tablespoons cornstarch 3 eggs 4 oranges lemon or vanilla to taste - Baker's Custard Pie
3 egg yolks 1 Tbsp flour, sifted 3 Tbsps sugar Pinch of salt 1 tsp vanilla Nutmeg, grated 3 egg whites, well beaten 1 pint scalded milk Puff paste - Salmon Custard
1 cup flaked salmon 1/2 cup cooked spaghetti 3 eggs, beaten 2 cups milk 1 tablespoon butter, melted Salt and pepper - Custard Pie | 3 eggs
3 eggs 1 tablespoon flour 3 tablespoons sugar pinch of salt 2 cups milk nutmeg - Apple Custard Pie, No.1 | 3 cups milk
3 cups milk 4 eggs, separated 1 cup sugar 2 cups apples, stewed Nutmeg - Baked Custard | 4 eggs, beaten slightly
4 eggs, beaten slightly 1/2 cup sugar 1 tsp vanilla 1 quart milk
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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