Custard Recipes
468 Recipes Next Page >>Recipes Featuring Custard
- Chocolate Cream Custard
1 cup sugar 4 eggs 3 cup scalded milk 1/2 teaspoon vanilla 2 ounces Lowneys Premium Chocolate 1/2 teaspoon salt - Savory Custard
1 cup beef tea or good stock (chicken or beef) 2 eggs 1/6 tsp salt Pepper - Almond Custard No.1 | 1/2 pound sweet almonds, shelled
1/2 pound sweet almonds, shelled 3 ounces bitter almonds Wine or rose-water 8 eggs 2/3 cup sugar 1 quart milk 3 Tbsps sugar 1 tsp lemon extract - Lemon Custard
1 pint of white wine 1/2 pound of double refined sugar Juice of 2 lemons Outer rind, lemon Inner rind, lemon 4 yolks 2 whites of eggs - Custard Filling
1/2 pint milk 1 Tbsp cornstarch 1 egg yolk Sugar Juice of half a lemon - 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 - Apple Custard
1 1/2 pint stewed apples 1/2 lb sugar 6 eggs, very lightly beaten 1 quart 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 - Arrowroot Custard
2 cups of boiling milk 3 heaping teaspoons arrowroot Cold milk 2 tablespoons of sugar 1 egg Salt - Baked Custard | 2 egg yolks
2 egg yolks 1 egg white 1 tsp flour Milk 4 ounces milk Vanilla extract, lemon peel or peach water Crust Nutmeg, grated
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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