Baked custard?

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

TIA

Creme Brulee - Six large egg yolks, one pint cream, 1/2 cup sugar,
flavoring of your choice. Usual scald cream, whisk yolks and sugar,
temper cream into yolks and sugar slowly, bake in ramekins in water bath
at 325 for about 40 min or so.

On Sun, 07 Oct 2007 09:57:20 -0600, Arri London <[email hidden]>

Quoted message said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Or you could add more egg.

Quoted message said:

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Have you considered flan?

The custard recipe below is not tested by me.... but it calls for more
eggs, which should firm up the custard to your liking.

Classic Creme Caramel Recipe
Submitted by: Michael, Erie, Pennsylvania USA
Serves/Makes: 8

Ingredients:
2 cups sugar
1/4 cup water
2 1/4 cups milk
3/4 cup whipping cream
4 large eggs
4 large egg yolks
2 teaspoons vanilla extract
1 pinch salt

Directions:
Preheat oven to 325 degrees F. Combine 1 cup sugar and 1/4 cup water
in heavy medium saucepan. Stir over medium-low heat until sugar
dissolves.

Increase heat and boil without stirring until syrup is deep amber,
occasionally brushing down sides of pan with wet pastry brush and
swirling pan, about 6 minutes. Pour syrup into 6-cup souffle dish.
Cool.

Whisk milk, cream, eggs, yolks, vanilla, salt and remaining 1 cup
sugar in large bowl until well blended. Pour over caramel. Place
souffle dish in large baking pan. Pour enough hot water into pan to
come halfway up sides of souffle dish. Cover souffle dish with foil.

Bake until center of custard moves only slightly when pan is shaken,
about 1 1/2 hours. Remove souffle dish from water. Cover and chill
overnight.

Run small sharp knife around sides of souffle dish. Place platter
atop dish. Turn platter and dish over, inverting custard onto platter
and letting caramel run over top of custard. Remove souffle dish and
serve.

NOTES : * do not use low-fat or nonfat milk in this recipe.
www.cdkitchen.com

--
See return address to reply by email

Pete C. said:

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Quoted message said:

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Quoted message said:

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Quoted message said:

TIA

Creme Brulee - Six large egg yolks, one pint cream, 1/2 cup sugar,
flavoring of your choice. Usual scald cream, whisk yolks and sugar,
temper cream into yolks and sugar slowly, bake in ramekins in water bath
at 325 for about 40 min or so.

It's been a while. If my son is a good boy this afternoon, I'm going
to make him some flan. I'm going to try this recipe:
http://www.sallys-place.com/food/recipes/desserts/flan.htm

He loves flan, and it is pretty nutritious. Better than most sweet
treats.

--Bryan http://video.google.com/videoplay?docid=5055760496585835457&hl=en

Dave Smith said:

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

TY. Yes creme caramel is custard but normally very tender. The baked
custard in mind is a little denser.

Pete C. said:

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

TIA

Creme Brulee - Six large egg yolks, one pint cream, 1/2 cup sugar,
flavoring of your choice. Usual scald cream, whisk yolks and sugar,
temper cream into yolks and sugar slowly, bake in ramekins in water bath
at 325 for about 40 min or so.

TY. That sounds very nice indeed!

Bobo Bonobo® said:

Pete C. said:

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Quoted message said:

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Quoted message said:

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Quoted message said:

TIA

Creme Brulee - Six large egg yolks, one pint cream, 1/2 cup sugar,
flavoring of your choice. Usual scald cream, whisk yolks and sugar,
temper cream into yolks and sugar slowly, bake in ramekins in water bath
at 325 for about 40 min or so.

It's been a while. If my son is a good boy this afternoon, I'm going
to make him some flan. I'm going to try this recipe:
http://www.sallys-place.com/food/recipes/desserts/flan.htm

He loves flan, and it is pretty nutritious. Better than most sweet
treats.

--Bryan

MMM that sounds good too.

sf said:

On Sun, 07 Oct 2007 09:57:20 -0600, Arri London <[email hidden]>

Quoted message said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Or you could add more egg.

Quoted message said:

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Have you considered flan?

TY Might try a flan next time.

Quoted message said:

The custard recipe below is not tested by me.... but it calls for more
eggs, which should firm up the custard to your liking.

LOL no kidding it's got more eggs! But worth a try as well.
TY!

Quoted message said:

Classic Creme Caramel Recipe
Submitted by: Michael, Erie, Pennsylvania USA
Serves/Makes: 8

Ingredients:
2 cups sugar
1/4 cup water
2 1/4 cups milk
3/4 cup whipping cream
4 large eggs
4 large egg yolks
2 teaspoons vanilla extract
1 pinch salt

Directions:
Preheat oven to 325 degrees F. Combine 1 cup sugar and 1/4 cup water
in heavy medium saucepan. Stir over medium-low heat until sugar
dissolves.

Increase heat and boil without stirring until syrup is deep amber,
occasionally brushing down sides of pan with wet pastry brush and
swirling pan, about 6 minutes. Pour syrup into 6-cup souffle dish.
Cool.

Whisk milk, cream, eggs, yolks, vanilla, salt and remaining 1 cup
sugar in large bowl until well blended. Pour over caramel. Place
souffle dish in large baking pan. Pour enough hot water into pan to
come halfway up sides of souffle dish. Cover souffle dish with foil.

Bake until center of custard moves only slightly when pan is shaken,
about 1 1/2 hours. Remove souffle dish from water. Cover and chill
overnight.

Run small sharp knife around sides of souffle dish. Place platter
atop dish. Turn platter and dish over, inverting custard onto platter
and letting caramel run over top of custard. Remove souffle dish and
serve.

NOTES : * do not use low-fat or nonfat milk in this recipe.
www.cdkitchen.com

--
See return address to reply by email

Arri London said:

Quoted message said:

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

TY. Yes creme caramel is custard but normally very tender. The baked
custard in mind is a little denser.

My experience with baked custard is that it is pretty much the same
texture.

If you want something a little denser, add a little flour and put some a
some fresh fruit in bottom of the pan to make a Claffouti.

Arri London said:

Quoted message said:

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

TY. Yes creme caramel is custard but normally very tender. The baked
custard in mind is a little denser.

My experience with baked custard is that it is pretty much the same
texture.

If you want something a little denser, add a little flour and put some a
some fresh fruit in bottom of the pan to make a Claffouti.

Arri London said:

Quoted message said:

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

TY. Yes creme caramel is custard but normally very tender. The baked
custard in mind is a little denser.

My experience with baked custard is that it is pretty much the same
texture.

If you want something a little denser, add a little flour and put some a
some fresh fruit in bottom of the pan to make a Claffouti.

Dave Smith said:

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half cup
and see what happens. Otherwise might try one of the recipes we have
around for custard [censored]/pie. That sort of custard seems a little bit
firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

Sounds like Flan to me.

Graphic Queen said:

Quoted message said:

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.

Sounds like Flan to me.

Flan is creme caramel.

Oh pshaw, on Mon 08 Oct 2007 06:45:31a, Graphic Queen meant to say...

Quoted message said:

Dave Smith said:

Arri London said:

Made a baked custard the other day. Recipe included 2.5 cups milk for
two large eggs (plus sugar, vanilla and nutmeg).

Tasted good but was quite soft after baking; probably good for a creme
caramel though. Thinking next time will reduce the milk by that half
cup and see what happens. Otherwise might try one of the recipes we
have around for custard [censored]/pie. That sort of custard seems a little
bit firmer.

Otherwise anyone got a recipe for baked custard that doesn't come out
quite so soft? Creme brulee?

Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for
serving. The recipe I use for creme caramel uses only 2 cups of milk
with two eggs and IIRC 1/3 to 1/2 cup sugar.

Sounds like Flan to me.

Yes 1 egg to each cup of milk, sweeten to taste, and make sure the milk is
whole fat milk. 2% or less butterfat will make a soft watery custard.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.