Custard is a range of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for other savoury foods. The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavoured with butter and vanilla before chilling.
Caramel Custard Ingredients
•1-1/2 cups sugar, divided
•6 eggs
•3 cups milk
•2tsp vanilla extract
Method
•In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
•In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
•Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350 degree C for 40-45 minutes or until a knife inserted near centre comes out clean. Remove from pans to cool on wire racks.
•To unmould, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Fruit Custard Ingredients:
•Vanilla Custard Powder- 2tbsp
•Milk- 500ml
•Sugar- 3tbsp
•Mixed Fruits- 1cup
Method:
•Boil milk in a saucepan keeping aside 4tbsp of milk
•Mix the custard in 4tbsp of milk without any lumps.
•When the milk comes to a boil simmer the flame and add the custard mix.
•Stir well. Add sugar and mix well.
•Switch off the flame in 2mins.
•Transfer it to a bowl and allow it to cool.
•Keep it in the refrigerator for 4-5 hrs.
•Cut the fruits into small cubes and add it to the custard while serving.
Lagan-Nu-Custard Ingredients:
•5 eggs
•1500 ml milk with full cream
•120 ml condensed milk
•300 gm grained sugar
•Pinch of green cardamom powder
•Pinch of nutmeg, grated
•Half tsp vanilla essence?
•Handful of almonds (boiled, peeled, sliced)
•1cup Charoli Nuts
Method:
•Bring the milk to boil and simmer.
•Add sugar and condensed milk and stir till completely dissolved.
•Simmer for another 15-20mins till the milk gets thicker and the colour changes from white to yellowish.
•Remove from fire and keep aside.
•Mix egg, cardamom powder, grated nutmeg and vanilla essence.
•Add slowly to milk at room temperature and mix well.
•Pour the mixture in a greased baking pan, bake at 200-220 C for 45 -50 min in a preheated oven.
•Garnish with sliced almonds and let it chill.
Ingredients for Chocolate Cream Custard:
•1cup white sugar
•2tbsp cornstarch
•1/4tsp salt
•2cups milk
•2 squares unsweetened chocolate, chopped
•2 egg yolks
•2tsp vanilla essence
Method:
•In a medium saucepan over medium heat, combine sugar, cornstarch and salt.
•Stir in milk and chocolate.
•Cook, stirring constantly, until chocolate melts and mixture thickens.
•Remove from heat and stir in egg yolks.
•Return to heat and cook 2 minutes more.
•Remove from heat and stir in butter and vanilla.
•Chill before serving.
Custard Cookies Ingredients:
•50 gm Icing Sugar
•50 gm Custard Powder
•150 gm Plain Flour
•150 gm Butter
•1 tsp vanilla extract
Method:
•Preheat oven to 200 degree C.
•Beat butter and icing sugar together till pale & fluffy. Add in the vanilla extract.
•In another bowl, sift custard powder and plain flour together, and then fold into the butter mixture until just combined.
•Shape dough into small walnut sized balls. Place them on a greased or lined baking tray.
•Dip fork in water, press down to flatten slightly.
•Bake for 10 to 15 minutes. Once cooled, dust with icing sugar as desired.
Custard Halwa Ingredients:
•Custard powder - 1 cup
•Sugar - 3 cups
•Water - 4 cups
•Ghee - 5 tsp
•Cashew nuts - 10
Method:
•Chop the cashew nuts finely and keep aside. No need to roast them. Keep a plate ready by greasing it with ghee.
•In a thick bottomed pan, mix together custard powder, water, sugar and mix well without any lumps.
•Keep the pan on the stove and begin by cooking over high flame.
•The mixture will begin to boil and start to thicken. Keep stirring.
•Add ghee, cashew nuts, mix well and reduce the flame. By now the mixture will look like a thick jelly and look glassy.
•Keep stirring continuously for 8-10mins till the mixture begins to form into a lump and begins pulling away from the sides.
•Transfer the halwa to the greased plate and level the top. You can also sprinkle nuts on top. Make indents while the halwa is still warm
•Once it"s cool, slice them and serve.
Custard Cake Ingredients:
•75 g icing sugar
•45 g egg yolks
•85 g unsalted butter, melted and cool
•12 g water
•3/4 tsp vanilla extract
•85 g plain flour
•1/16 tsp salt
•360 g full-fat milk, slightly warm
•105 g egg whites
•20 g castor sugar
Method:
•Preheat oven to 160 degree C. Sift icing sugar into mixing bowl. Add egg yolks.
•Whisk till mixture is ivory pale. Add melted butter, water and vanilla extract.
•Whisk till combined. Sift plain flour into mixture. Add salt. Whisk till just evenly mixed. Add milk. Whisk till evenly mixed.
•Separately whisk egg whites on high speed till thick foam forms. Add castor sugar.
•Continue whisking at high speed till egg whites are at stiff peak stage. Add to yolk mixture.
•Scrape down with spatula and mix till even. Pour batter into cake pan. Level top with spatula.
•Bake till golden brown and edges of cake don`t squish when pressed gently, about 50 minutes. Remove cake from oven.
•Unmould by lifting cake out of pan. Serve hot, warm, at room temperature or slightly chilled.
