Custard Recipes
468 Recipes Next Page >>Recipes Featuring Custard
- Savory Custard
1 cup beef tea or good stock (chicken or beef) 2 eggs 1/6 tsp salt Pepper - Apple Custard Pie, No.2 | 8 ounces sweet apples, pared and grated
8 ounces sweet apples, pared and grated 2 eggs, well beaten 2 Tbsps sugar 1 Tbsp butter, melted Rind of 1 lemon, grated Half the juice of 1 lemon 2 Tbsps brandy 4 ounces milk - Custard Float
4 large tablespoons of chocolate 1 quart of milk 4 eggs 1/2 cup of sugar 1 tablespoon of cornstarch 1 teaspoon of vanilla - 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 - 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 - Southern Custard Pie, Home Style
6 eggs 3/8 cup sugar Vanilla flavoring 1 tablespoon butter 3 cups milk 2 tablespoons sugar - 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 - Rennet Custard
4 cups milk 1 tablespoon liquid rennet 1 tablespoon brandy few grains salt 4 tablespoons sugar
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
Next Page >>