REDUCED CALORIE 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.
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.
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.
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 caramelized 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.
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 CARMEL 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 carmel 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.
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 env. 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.
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
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
pinch of 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
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 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.
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.
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