Easy to Prepare Recipes for Custard
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DIABETIC VELVET BOILED CUSTARD

1 qt. sweet milk
3 tsp. Sweet 'N Low
1 tbsp. corn starch
2 eggs, beaten together

Mix Sweet 'N Low and cornstarch. Beat eggs and sweet milk. Combine mixtures in top of boiler. Cook until thick. Strain and cool. Add vanilla and serve.

PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings. (Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

CREAM CHEESE CUSTARD (OR FLAN)
1 deep mold of 9 or 10 inches
1 c. sugar to make caramel in the mold
1 (8 oz.) cream cheese
1 c. milk (evaporated)
1/4 tsp. salt
1 tsp. vanilla
5 eggs
1/2 reg. milk
1 can condensed milk

Melt 1 cup of sugar until brown and run it to the side of the mold. Turn oven to 325 degrees. In a big pan as a double boiler (1/4 of water). In the blender, add cream cheese in pieces, milk, salt and vanilla. Beat in blender for 1/2 minute. Add milks and eggs. Last condense milk for another 1/2 minute. Rise 350 degrees in oven, covered with aluminum foil for 45 minutes. Then another 45 minutes without cover until knife comes out clean. Leave it out to cool for 2 hours. Then put it in refrigerator for hours. Turn it upside down when it is cold.

BUTTERMILK CUSTARD
3 eggs
1 1/2 c. sugar
1 stick butter, melted
1 1/2 tsp. flour
1 tsp. vanilla
1 c. buttermilk

Beat together eggs and sugar. Add melted butter, flour and vanilla. Slowly beat in buttermilk. Pour in unbaked pie shell and bake at 350 degrees until custard is thick and set.

CUSTARD PIE
4 eggs, beaten
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
Scald 2 1/2 c. milk

Mix together. Pour into unbaked pie crust. Sprinkle with nutmeg and bake for 5 minutes at 475 degrees, reduce heat to 425 degrees and bake for 10 to 15 minutes until firm.

BAKED FUDGE CUSTARD
Small amount of shortening to grease pan
4 eggs
2 c. sugar
1/2 c. flour
1/2 c. cocoa
1 c. (2 sticks) butter
2 tsp. vanilla
1 c. nuts (any variety)

Preheat oven to 325 degrees and lightly grease 8-10 inch baking pan. Break eggs into bowl and beat. Measure sugar, flour and cocoa. Stir to blend. Add gradually to eggs, beating all the time. Melt butter in small saucepan and stir into batter. Measure and add vanilla. Chop nuts. Add to batter and mix lightly. Pour into baking dish. Place dish in larger pan of hot water. Bake on middle rack in oven 45 to 60 minutes, or until firm like custard. Serve with whipped cream (optional). Makes 10 to 12 servings.

PUMPKIN - CUSTARD CASSEROLE
3 eggs
1 (16 oz.) can pumpkin
1/4 c. sugar
1 1/2 tsp. grated orange peel
3/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
3 tbsp. butter or margarine
1/2 tsp. ground allspice

About 1 hour before serving: Preheat oven to 350 degrees. In large bowl with mixer at low speed, beat eggs with pumpkin, sugar, grated orange peel, salt, ground nutmeg, pepper, 1 tablespoon butter or margarine, softened and 1/4 teaspoon ground allspice until pumpkin mixture is well blended and smooth, occasionally scraping bowl with rubber spatula. Increase speed to medium . . . beat 1 minute longer.

Spoon pumpkin mixture into 1 quart buttered (1 tablespoon) casserole. Bake casserole uncovered for 45 minutes or until heated through (edges will be slightly set but center will be soft and creamy).

To serve, lightly sprinkle pumpkin custard with 1/4 teaspoon ground allspice and top with 1 tablespoon butter or margarine. makes 6 servings . . . 135 calories per serving!

BAKED CUSTARD
3 c. milk
3 eggs
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
Butter (for greasing baking dish)

Preheat oven to 375 degrees. Grease a 1 1/2 quart baking dish or 6 custard cups with butter. Pour milk into medium saucepan and heat over medium heat until small bubbles rise to surface. Remove from heat. Beat eggs into a large bowl and beat lightly with a fork. Add sugar and salt. Add vanilla and stir. Pour the mixture into the baking dish or custard cups. Place in large baking pan half filled with hot water. Bake 20 to 25 minutes for cups, 30 to 35 minutes for baking dish. The custard is done when a knife inserted in center comes out clean. Cool.

CUSTARD FOR CREAM PUFFS
1 1/2 c. milk
1/2 pkg. unflavored gelatin
8 sugar substitutes
1 tbsp. cornstarch
2 eggs plus 1 egg yolk
1/2 tsp. vanilla extract

Custard should be made ahead and should be chilled before using. In a medium saucepan. Bring the milk to a boil and remove from heat. Meanwhile process the gelatin, sugar, whole eggs, egg yolks, and cornstarch in a blender. With the blender running pour 1 cup of the hot milk through the top. Transfer the mixture back to the saucepan with the remaining milk and cook over medium heat, stirring constantly for about 3 minutes until thick. Do not allow to boil. Stir in vanilla. Cool and then refrigerate 4 hours.

CARAMEL CUSTARD
5 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries, pineapple, grapes)
1/2 c. granulated sugar for syrup

Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.

RHUBARB CUSTARD
1 to 1 1/2 c. sugar
2 c. rhubarb, diced
3 eggs
4 slices bread
1 tsp. vanilla

Cut crust off of 4 buttered bread slices. Cut into cubes. Beat eggs; add sugar and vanilla, beat. Add rhubarb and bread. Put in buttered casserole. Bake at 350 degrees for 25 minutes.

FLAN SPANISH CUSTARD

10 lg. eggs or 12 med.
1 tsp. vanilla extract
1 can condensed milk
1 can water

Mix together well. Pour mixture into a carmelized pan. In oven preheat a large pan with water until water is very hot. Place mixture pan in water pan. Bake for 30 to 35 minutes in 350 to 400 degree oven or until knife test is clean. Let sit an hour to unmold.

RHUBARB CUSTARD
2 c. rhubarb, cut up in chunks
2 eggs (separate eggs)
1/2 c. milk
2 tbsp. melted margarine

Beat egg whites and slowly add 1 cup sugar, pinch salt. Fold into top mixture. Bake at 375 degrees for 10 minutes at 350 degrees for 30-35 minutes. Makes 1 large or 2 small pies. (Sunbury-Trinity)

STRAWBERRY CUSTARD
Strawberries
3/4 c. sugar
2 pie crusts
3 eggs
1/2 c. milk
1 tsp. vanilla

Sprinkle a little flour and sugar over pie crusts. Add strawberries to cover. Mix eggs, sugar, milk, and vanilla well. Pour over berries and bake at 450 degrees until crust browns. Reduce to 300 degrees and bake until set.

FLAN (CARAMEL COATED CUSTARD)
2 c. sugar
8 whole eggs
2 tsp. vanilla
2 tall cans evaporated milk
1/2 c. coconut (optional)

Pour 1 cup sugar into heavy pan (i.e. cast iron). Place over heat, stirring constantly, until sugar melts and is golden. Pour into round glass cake pan. Beat eggs, 1 cup sugar, milk and vanilla. Mix well and pour into caramel coated cake pan. Place pan in larger pan containing water. Bake at 350 degrees until a knife inserted in center comes out clean about 1 hour and 10 minute. Let cool. Run knife around edges and holding over sink, place large plate over flan and flip quickly away from you. HINT: I keep caramel made ahead of time; 4 cups sugar, stir over heat until melted and golden brown, pour into foil covered cookie sheet, when cool, break up and store in covered jar.

RICH CUSTARD FILLING
1/3 c. flour
1/2 c. sugar
2 c. milk
4 egg yolks or 2 eggs, beaten
2 tsp. vanilla or other flavoring

Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little over half of mixture into eggs or yolks. Blend into hot mixture in sauce pan. Bring just to boil. For custard sauces for cakes, etc. Thin to desired consistency with 1 1/2 to 2 cups milk. Makes 1 quart. Use over white or pound cake for cottage pudding.

LEMON CUSTARD
CRUST
1 stick butter or margarine
1 c. flour
2 tbsp. sugar

FILLING
6 eggs, separated
1 1/2 c. sugar
1/2 c. lemon juice (from bottle)
1 envelope unflavored gelatin

TOPPING
1 pt. whipping cream
1/4 to 1/2 c. sugar
Slivered almonds

For crust: Mix flour, butter, sugar together and pat in 9 x 13 inch pan; bake 20 minutes at 350 degrees. For filling: Take 6 egg yolks, 3/4 cup sugar, the lemon juice, and cook over medium heat until mixture thickens; cool a bit. Dissolve the unflavored gelatin in 1/4 cup cold water and add to the lemon mixture; cool. Take 6 egg whites and beat until stiff adding the remaining 3/4 cup sugar. Fold the lemon mixture and egg white mixture together and pour on the crust. For topping: Whip 1 pint whipping cream with sugar and spread on top. Sprinkle with slivered almonds. Chill well before serving. Serves 12.

LEMON CUSTARD TAT WITH BLUEBERRIES
1 c. flour
5 oz. butter
1/4 c. sugar
2 egg yolks
2 tbsp. cold water
1 c. heavy cream
3/4 c. sugar
7 whole eggs
Juice & zest of 6 lemons
1 c. blueberries
Powdered sugar for garnish

Put flour in a food processor. Slowly add the butter, sugar, egg yolks and water. When dough starts to form a ball, stop the machine, scrape out the dough, wrap it in plastic and chill for 1 hour. Preheat oven to 375 degrees. Roll out the pastry dough and place it on a 10 inch tart pan. Chill for 10 minutes. Bake the shell until half done, approximately 10 minutes. Meanwhile, make the filling by combining the cream, sugar, eggs, lemons and blueberries in a large bowl. Stir well. Remove tart shell from the oven, add the filling and cook for 45 minutes at 375 degrees until firm. Dust with powdered sugar before serving. Serves 6-8.

COCONUT CUSTARD
5 eggs, beaten
1 c. sugar
1 1/4 c. coconut
1 stick butter, melted
1 1/4 c. buttermilk

Put eggs in bowl and add sugar. Mix well and add buttermilk, mix and add coconut and butter. Mix all ingredients and pour into a medium sized baking dish. Bake at 300 degrees until well browned.

APPLE CUSTARD SUPREME
1 pie shell
2 tbsp. flour
1/4 c. sugar
1/4 tsp. EACH cinnamon & cloves
Dash salt
5-6 apples, sliced
2 eggs
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. sugar
2/3 cup milk (evaporated)
Dash of salt

Sprinkle 2 tablespoons of flour and 1/4 cup sugar, plus the first 1/4 teaspoon of cinnamon and 1/4 teaspoon of cloves over the sliced apples and shake together in a plastic bag (just a dash of salt, too). Arrange apple slices in a shell. Bake apples, only for 10 minutes, at 450 degrees. REDUCE oven to 325 degrees. Combine milk with eggs, vanilla, nutmeg, cinnamon and cloves, with sugar and dash of salt (just a dash of salt in each case); blend together and using blender as a pitcher, carefully pour into pie shell. KEEP ADDING MILK MIXTURE, EVERY FEW MINUTES, until pan stays full to top. Bake for 30-40 minutes longer, until edge is firm and golden. Delicious hot or cold. Sounds complicated but take only a few minutes extra.

PEACH CUSTARD
4 or 5 peaches, sliced into an unbaked pie shell
1 c. sugar
3 tbsp. flour (4 if peaches are juicy)
2 eggs
2 tbsp. butter

Pour over peaches in pie shell, slowly. Bake for 45 minutes at 325 degrees.

PUMPKIN CUSTARD
3 c. pumpkin
2 eggs
2 c. milk
1 pkg. sugar free vanilla pudding
(not instant)
2 tbsp. brown butter
1/2 tsp. cinnamon
1 tbsp. flour
A little salt

Cook and mix ingredients. Bake in greased pan until center of pudding is done. Bake at 375 degrees.

LEMON CREAM CHEESE FLAN
Arrange pastry dough on a pastry ring (flan pan) or a pie plate. Chill In a blender, mix the following for the filling: 4 eggs
1/2 c. heavy cream
1/4 tsp. salt
4 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
Few grains nutmeg

Pour into pastry shell and bake at 425 degrees for 10 minutes or until set.

FLAN
CUSTARD
1 qt. milk
5 anise seeds
Peel from 1/2 lemon
3 inch cinnamon stick
1 3/4 c. sugar
8 eggs
1 1/2 tsp. vanilla

Boil milk with anise seeds, lemon peel, cinnamon stick and sugar; stir constantly until mixture boils; remove from heat and let stand 15 minutes; strain. Mix eggs with the vanilla; add to above mixture and stir about 1 minute, set aside.

CARAMEL
1 c. sugar
1/4 c. rum

Cook and stir until sugar has dissolved and turns a caramel color, then pour this mixture equally into 6 custard cups (or large quiche dish); pour equal amounts of egg mixture into cups; place in shallow pan with enough water to cover the cups 3/4 way; bake 350 degrees for 35 minutes (longer for large dish). Remove from pan of water and cool on rack; cover and refrigerate. To unmold flan, loosen edges with knife; invert cups onto serving dish.

SPANISH FLAN
1/3 c. granulated sugar, plus 6 tbsp.
4 whole eggs
4 egg whites
1 tsp. vanilla extract*
2 c. non-fat milk
Sprigs of fresh mint (optional)

In a small, nonstick skillet, spread 1/3 cup of the sugar. Cook over medium heat, stirring constantly, just until sugar is completely melted and forms a caramel syrup that is clear amber in color. Pour syrup immediately into 6 individual 1 cup custard cups. Tilt so syrup coats bottom of each cup. Set cups on a baking rack. In a large bowl, using a whisk, beat eggs, additional egg whites, the remaining 6 tablespoons sugar and vanilla until well blended but not frothy. Add milk and stir. Pour egg mixture into custard cups. Arrange custard cups in a 9 x 13 x 2 inch pan. Pour boiling water into the pan, filling bottom to a depth of about 1 inch. Bake at 350 degrees for 40 minutes or until knife inserted near edge of cup comes out clean. Cool on wire rack 30 minutes. Serve at once or chill. To serve, run a knife around edge of flan; invert cup onto dessert plate. Caramel syrup will flow over flan. Garnish with mint sprig or small fresh flower. Makes six 1/2 cup servings.

CUBAN FLAN - EASY
1/2 c. sugar
1 tall can evaporated milk
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
3 eggs
1 tsp. vanilla or almond (I think
best)

Sprinkle sugar in large frying pan. Caramelize over low heat until melted. Pour into 9 inch cake pan. In a blender add all remaining ingredients. Blend just until completely blended. Pour on cooled caramelized sugar You can caramelize sugar in the cake pan (9 inch) directly on stove burner but be careful! Put full pan in 1/2 inch water in larger pan. Bake at 350 degrees for 55-60 minutes. Cool and chill. Invert on plate. 12 servings.

LIME FLAN
4 to 5 limes
6 whole eggs
2 egg yolks
1 1/2 c. sugar
1 tbsp. cornstarch
1 qt. milk

Preparation: 25 minutes. Cooking: 1 hour 10 minutes. Preheat oven to 325 degrees. Grate rind from 2 of the limes. In medium bowl with hand beater or mixer on low speed, beat eggs, yolks, 1/2 cup of the sugar, and the cornstarch. Add lime rind. Heat milk over medium flame until it begins to simmer; do not boil. Add milk to egg mixture a little at a time, beating after each addition. Let mixture stand for about 10 minutes. In a small, heavy skillet over medium heat, melt remaining sugar, stirring constantly until it turns into a light brown syrup. Pour into a 10 x 1 1/2 inch circular pan. Sit pan in a large shallow roasting pan. Pour egg mixture through a strainer over syrup, filling pan not quite to top. Place in oven and add remaining mixture. Pour boiling water in roasting pan to about a depth of about 1 inch. Bake 1 hour or until knife inserted in center comes out clean. Chill for at least 6 hours. To serve, unmold by running a knife around edge of flan. Place serving plate over pan and invert. Slice fine the remaining limes. Pat slices dry and press to adhere to top of flan. Serves 6.

CHOCOLATE COCONUT FLAN
1 1/2 c. sugar
6 tbsp. water
4 c. milk
8 eggs
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon (if using semi-sweet
chocolate)
Pinch of salt
1 3/4 c. finely grated fresh coconut
3 oz. Mexican or semi-sweet
chocolate, ground to fine power in
processor

Preheat oven to 325 degrees. Set two 6-cup savarin (or ring) molds in large baking pan. Pour in enough boiling water to come halfway up sides. Set in oven. Cook sugar and water in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and boil until syrup caramelizes. Pour half of syrup into each mold, tilting to coat sides. Quickly return molds to water bath. Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl. Stir in coconut and chocolate powder. Divide mixture between molds; mixture should come to within 1/4 inch of top. Bake until custard is set and tester inserted in center comes out clean, about 50 minutes. (Reduce oven temperature if water starts to boil or custard may curdle.) Remove from water bath and cool. Refrigerate 3 hours or overnight. Before serving, invert onto platters.

Other Custard Recipes

AMISH CUSTARD

APPLE CUSTARD PIE

APPLE CUSTARD COFFEE CAKE

BAKED EGG CUSTARD IN MICROWAVE

BREAD CUSTARD

BREAD PUDDING WITH VANILLA CUSTARD

CHOCOLATE CUSTARD

COCONUT CUSTARD

CORN CUSTARD CASSEROLE

CUSTARD CREAM PIE

CUSTARD ICE CREAM

DIABETIC EGG CUSTARD

EASTER RICE CUSTARD PIE

FAT FREE CUSTARD PIE FILLING

FLAN EGG CUSTARD

FRIED CUSTARD SQUARES

HOMEMADE ICE CREAM CUSTARD

IMPOSSIBLE CARAMEL- CUSTARD PIE

Low Fat Corn Custard (3 WW Points)

MICROWAVE BAKED CUSTARD

MICROWAVE CUSTARD

MICROWAVE EGG CUSTARD

OLD FASHIONED EGG CUSTARD ICE CREAM

PEACH CUSTARD CAKE

PEACH CUSTARD PIE

RHUBARB CUSTARD CRISP

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