egg custard

Chawanmushi is a savory egg custard which is often served as an appetizer.&nbsp; The egg mixture is flavored with dashi stock, soy sauce, and mirin, and it is steamed in a cup.

Chawanmushi with Matsutake Mushroom

shrimps

sake

matsutake mushrooms

egg (50 g w/o shell)

dashi (Japanese soup stock; click to learn more) ((120 ml))

ginkgo nuts ((pre-cooked) (optional))

seasonal ingredients ((optional))

mirin

salt

Marinate the shrimp in sake for 15 minutes. If you use chicken, cut into small pieces and marinate them in sake.

Clean the matsutake mushroom with damp towel or paper towel. Do not wash the mushroom. Cut into thin slices.

Whisk the egg in a medium bowl, but do not create air pockets. Add the seasonings and&nbsp;dashi. Then strain the mixture through a sieve into another bowl.

In a large pot, bring water to boil.  The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.

Divide all the ingredients into 2 cups. I started with one shrimp, ginkgo nuts, and matsutake mushroom. Then put naruto, the other shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup). Lastly, tie mitsuba’s stem into a knot and put it on top.

Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will be visually pleasing when cooked. Put the lid on (or cover tightly with aluminum foil if you don’t have chawanmushi cup).

Gently place the chawanmushi cups inside the hot water (it should NOT be “boiling”) and cover the pot with the lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done. Serve warm.

These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.

Chinese Egg Tarts Recipe

For the Crust:

(5 1/2 ounces) unsalted butter, softened

(3 1/2 ounces) granulated sugar

(7 1/2 ounces) all purpose flour

For the Custard:

cornstarch

milk

heavy cream

yolks

vanilla extract

Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375&deg. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls. 

Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes. 

Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined. 

Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing!

Lemon Impossible Pie

coconut

eggs

vanilla

flour

Tablespoons butter, melted

sugar

lemon

Mix all ingredients in a bowl using a...

Mix all ingredients in a bowl using a spoon or hand whisk.

Pour into a greased and floured pie plate...

Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.

When done, the pie will be slightly wobbly...

When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.

Serve on its own or with a blob...

Serve on its own or with a blob of vanilla ice cream!

This egg custard is so smooth and silky and sprinkled with a touch of nutmeg.  It's the perfect dessert when you want something that's not too sweet or heavy.

 Baked Egg Custard

2% milk

half & half

nutmeg

Using a small spoon, remove the little white thing, Chalaza from the egg yolks.  Add the eggs to a large bowl.  Whisk them for a few seconds, then add the sugar, salt, and vanilla and whisk until well combined.  Set aside while you warm the milk and half &amp; half.  Add the warm milk and half &amp; half to the egg/sugar mixture and whisk until smooth.  Pour the mixture through a strainer and divide between 5 large or 6 small ramekins.  Sprinkle nutmeg over the tops.  Place the ramekins in a large baking pan.  Carefully pour hot water in the pan, being careful to not spill water into the ramekins.  Pour the water until it reaches halfway up the ramekins.  Bake for about 45 minutes or until a sharp knife inserted into the centers comes out clean.  The custards will still be slightly jiggly in the centers.  Transfer custards to a wire rack and cool to room temperature.

Serve custard at room temperature or chilled.

If you&#8217;re not serving the custards right away, cover the custards with plastic wrap, and refrigerate until ready to serve.  Serve chilled or allow to set for 20 minutes before serving.

Custards will keep refrigerated for up to 3 days but start to separate and become watery after that.

Only 5 ingredients make up the filling to this homemade custard pie. We give step by step instructions on how to make this classic and comforting old fashioned pie.&nbsp;

Homemade Custard Pie

eggs ((slightly beaten))

pie shell

Preheat the oven to 400 degrees Fahrenheit.

Scald the milk in the microwave, heating it until just before boiling (to 180 degrees). * You can also scald the milk in a saucepan on the stove.

Whisk together the eggs, sugar, salt and vanilla.

Take 1 cup of scalded milk and drizzle it into the egg mixture, whisking quickly and constantly. Once you’ve drizzled in the first cup, then slowly drizzle in the rest of the milk, whisking the entire time.

Line a 9” pie plate with your favorite pastry crust.

*To avoid a soggy crust, brush the bottom bottom of the unbaked pie crust with egg whites. This forms a barrier and helps keep the crust from getting too soggy.*

Pour the custard mixture into the prepared pie plate.

Sprinkle the top of the custard with nutmeg.

Bake the pie for 30-35 minutes.  The pie will seem “jiggly”, but a knife inserted into the center of the pie should come out clean.

Allow the pie to cool, then store the pie in the refrigerator.

Top with freshly whipped cream and a sprinkling of nutmeg, if desired.

Everything tastes better fried, and these dollops of custard are no exception.

Leche frita (fried custard)

(50 grams) cornflour,

(75 grams) plain flour

cinnamon quill

berries,

(500 milliliters) sunflower oil

(100 grams) panko or stale breadcrumbs

(60 grams) pure icing sugar

tsp cinnamon

Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit

Egg custard

caster sugar

whole milk

double cream

Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.

Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

4-ingredient &amp; 4 Steps to make silky smooth Instant Pot Egg Custard Recipe that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

½ cup (375 milliliters) whole milk (, divided)

(52 grams) – 5 tablespoons (65 grams) granulated sugar

Melt Sugar in Milk: Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker. Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker. Stir with a silicone spatula until sugar is fully melted. Remove the pot from heat and let the milk cool down a little. Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.

Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.

Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.

Strain Egg Mixture: Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth. Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins. Remove any air bubbles with a spoon. Wrap the ramekins really tight with aluminum foil.

Pressure Cook Egg Custard: Have a quick rinse of the inner pot with water. Pour 1 cup (250ml) of cold water in the pressure cooker. Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers. Close the lid and cook at Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick) + 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully. Set aside to avoid overcooking.

Serve Warm or Hot: This dessert is best served warm or hot.

Smooth and creamy custard made with milk and whole eggs is great for breakfast, dessert, or snack.

Egg Custard (Amish Custard Recipe)

c. whole milk

c. white sugar

c. brown sugar

Tbsp. all-purpose flour

cinnamon and nutmeg,

Preheat the oven to 475°.

Pour the milk into a saucepan over medium heat. Bring to almost boiling. (Unless you stir constantly, a skin will form on the top, but it can easily be removed.)

In a separate bowl, beat the eggs. Add the sugars, flour, and salt. Beat well.

Add about a cup of the hot milk to the egg mixture to temper it. Slowly add the egg mixture to the milk, whisking as you are pouring it in. Remove from the heat and add the vanilla.

Immediately pour the custard mixture into a 9 x 13&quot; metal pan. Do not use a glass pan!

Sprinkle the top of the custard with cinnamon and nutmeg, as desired.

Bake the custard for 3 minutes at 475°. Turn off the heat and let the custard sit in the oven until the oven is cool. (At least 2 hours.)

Remove the custard from the oven and refrigerate for up to a week.

Simple and comforting, vanilla ice cream is great for sundaes and milkshakes (aka frappes). French vanilla ice cream made with real vanilla beans elevates ordinary vanilla to a rich and flavorful frozen custard. The result is over-the-top vanilla goodness!Adapted from Williams-Sonoma Collection: Ice Cream

French Vanilla Ice Cream (Frozen Custard)

milk (see Recipe Notes)

vanilla bean (split, vanilla

egg yolks (at room temperature)

Make the custard base: Combine the milk and heavy cream in a 3-quart saucepan. Using the tip of a sharp knife, split the vanilla bean  and scrape the seeds into the milk mixture, then add the vanilla bean.

Heat the milk mixture over medium heat, stirring occasionally, until small bubbles form and it starts to steam. This takes about 6 to 7 minutes.

Meanwhile, in a medium bowl, combine the egg yolks and sugar. Whisk until the mixture is smooth and sugar is dissolved.

Gently heat the egg mixture by slowly adding ½ cup of the warmed cream mixture to the egg mixture while continuously whisking. Add another ½ cup of the chocolate cream and temper the egg mixture again. This process is called tempering the eggs, and its purpose is to prevent the eggs from curdling while the custard cooks.

Pour the warmed egg yolk mixture back into the saucepan with the remaining milk. Bring the mixture to a simmer over medium heat (don&#39;t let it boil). Cook until the custard has thickened, stirring constantly, about 4 to 6 minutes. It should coat the back of the spoon and leave a trail when you draw your finger through it.

Strain the custard through a fine mesh strainer into a clean bowl, removing the spent vanilla bean. If the custard boiled during thickening, straining it out will help remove any curdled bits of egg. If you are using vanilla extract instead of a vanilla bean, stir it in now.

Cool the base using an ice bath (½ ice cubes, ½ water, reaching halfway up the sides of the bowl). Stir the custard occasionally until it&#39;s cooled to room temperature (a digital thermometer should read about 80 °F).

Place a piece of plastic wrap on the surface of the custard and refrigerate until chilled, at least 4 hours or overnight. Chilled custard can be kept in the refrigerator for several days. For the best results, make sure the base is about 40 °F prior to churning.

Churn the ice cream: Pour the cold base into an ice cream maker and freeze per the manufacturer’s instructions, about 25 to 30 minutes. The finished ice cream will have a soft consistency.

Ripen the ice cream: Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula. Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656015996/rzpint4n7gv4xsnqi5le.mp4

Simple and comforting, vanilla ice cream is great for sundaes and milkshakes (aka frappes). French vanilla ice cream made with real vanilla beans elevates ordinary vanilla to a rich and flavorful frozen custard. The result is over-the-top vanilla goodness!

Sounds like you are using this egg/ milk ratio as a base for a quiche-type dish. That works well but I wouldn't leave this much sugar in the recipe for a quiche dish.

You can use this recipe as-is for a base for bread pudding and rice pudding.

This recipe takes me back to my childhood.  I have made this excellent recipe for guests and received many compliments.  Thank you for sharing this recipe and the tips for success.  Even though I have made baked custard since my early childhood, and my father and brothers were all bakers, I love to try recipes from other great cooks and bakers.  

I LOVE egg custard and this recipe is the best! It's easy and smooth. I always put nutmeg on top before baking because I love that added flavor I will be using this recipe very often.

Old-fashioned baked custard is a classic egg custard recipe.

Baked Custard

evaporated milk

water

Nutmeg

Preheat oven to 350F.

Add the eggs to a blender or food processor, and blend just until smooth.

Add the evaporated milk.

Fill the now-empty evaporated milk can with water, and add the water, along with the sugar and vanilla.

Blend just until combined.

Divide the egg mixture between 8-9 6 ounce ramekins. There should be about 2/3 cup of egg mixture for 8 ramkeins or about 1/2 cup for 9 ramekins.

Sprinkle the top of each custard with a generous sprinkle of nutmeg.

Put 6 of the custard cups into a 9x13-inch pan and a 9x9-inch baking pan for the remaining 2-3 ramekins. Remove 1 ramekin from each baking dish.

Pour enough boiling water that it comes up about half-way on the ramekin.

Add the final ramekin to each baking pan.

Bake for 30-40 minutes for 9 ramekins or about 45-55 for 8 ramekins. A thin knife inserted in the center should come out clean. The custard should slightly jiggle in the center but shouldn't look wet.

Enjoy this carnivore custard anytime you want dessert on a carnivore diet! Made with just three ingredients, this is an easy animal-based recipe you can make any day of the week.

Carnivore Custard Recipe

Preheat

Whisk

Whisk all ingredients together in a large bowl until completely smooth.

Divide

Divide evenly between 4, 2 or 3-inch ramekins and place them in an 8x8-inch baking dish.

Boil

Bring 2-3 cups of water to a boil in a small saucepan. Create a water bath by pouring boiling water into the baking dish. Continue until the water level is an inch high.

Bake

Bake for 30 minutes, check, and continue for 10 more minutes if needed. The top should be golden brown and firm. The under part will be wiggly still.

Remove from the oven. Let cool and set for 10 minutes, before serving warm or refrigerating until chilled. It will firm up as it sits.

I love the recipe.
Nice addition to meat and fish😘

easy and great! I made this for the first time. I'm not strict carnivore, but have been keto for 4 years. I did add 15 drops of liquid stevia to sweeten it. My husband added choc zero caramel syrup on his once I pulled it out of the oven. (said it tasted like flan). It was a nice and creamy treat on a perfect Sunday afternoon.

Top 13 egg custard recipes from across the web

The most viewed egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chawanmushi with Matsutake Mushroom

Chinese Egg Tarts Recipe

Lemon Impossible Pie

Baked Egg Custard

Homemade Custard Pie

Leche frita (fried custard)

Egg custard

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Egg Custard (Amish Custard Recipe)

French Vanilla Ice Cream (Frozen Cu...

Baked Egg Custard

Baked Custard

Carnivore Custard Recipe

Top 13 egg custard recipes from across the web

The most viewed egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chawanmushi with Matsutake Mushroom

Chinese Egg Tarts Recipe

Lemon Impossible Pie

Baked Egg Custard

Homemade Custard Pie

Leche frita (fried custard)

Egg custard

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Egg Custard (Amish Custard Recipe)

French Vanilla Ice Cream (Frozen Cu...

Baked Egg Custard

Baked Custard

Carnivore Custard Recipe

The most viewed egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine