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 - 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 - 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 - Rennet Custard
4 cups milk 1 tablespoon liquid rennet 1 tablespoon brandy few grains salt 4 tablespoons sugar - Almond Custard No.2 | 1/4 pound sweet almonds
1/4 pound sweet almonds 6 ounces white sugar 4 egg yolks 1 ounce patent gelatin 1 quart milk, boiling - Banana Custard
1 pint milk 1 1/2 cups sugar 3 whole eggs 4 bananas, mashed 1/2 pint cream 1/2 teaspoon vanilla - Salmon Custard
1 cup flaked salmon 1/2 cup cooked spaghetti 3 eggs, beaten 2 cups milk 1 tablespoon butter, melted Salt and pepper - Coconut Custard
2 cups milk 1 teaspoon cornstarch 1/8 teaspoon salt 1 egg 1/4 cup sugar 1 cup coconut - Chocolate Custard Pie, No.2 | Chocolate, grated
Chocolate, grated 1 egg, beaten Sugar - Custard Pie | 4 egg yolks, beaten
4 egg yolks, beaten 4 Tbsps sugar Nutmeg or vanilla 4 egg whites, beaten Pinch of salt 1 quart milk Paste
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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