I am 70 an will make this today Double thanks. It's now fashionable to split a vanilla pod and incorporate the seeds into the sauce – this reduces the time it needs to infuse in the hot cream – but I can also recommend pure vanilla extract, which is a wonderful storecupboard standby. In one variation I infused vanilla bean into the milk as it heated, and in the other, I added cardamom. I made this for ailing friends yesterday and it was a huge hit. It is so important to drizzle slowly and whisk constantly. For those who want a “creme brulee” effect, reduce the sugar in the original recipe by 4 Tbs, and use this sugar on top of the custard to create a caramel lid by grilling or flambeing it. The consistency and appearance of the custard will be just like using plain flour of cornflour, but the raising agents in the self-raising flour have quite a strong flavour which just doesn’t taste good in custard. The kids wanted to eat the custards non-stop! Smooth & creamy, with just 6 ingredients. Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency. Would love your thoughts, please comment. Such an easy but oh so satisfying recipe. How to make custard This is perhaps the traditional British sauce. You’ll watch for the milk to start steaming and bubbling around the edges. However, scalded milk does give the custard a little bit of a smoother texture, so I do recommend taking the time to scald the milk. DIRECTIONS. I love homemade custard! Temper the eggs. How long would you suggest to bake it and what temperature? Thanks for sharing this recipe and for rescuing our new year eve celebrations . Elmlea stays fresher for longer, over the double the shelf life of dairy cream (before and after opening). Any highlighted, clickable Amazon link you see is an affiliate link. Depending on the bowl and microwave you use, this will take about 5 minutes. Thankyou Sharon. 7 %. Elmlea Double is our multipurpose cream alternative - whip it up for desserts, pour over pudding or stir in to sauces or pasta to further enrich your cooking. However, scalded milk does give the custard a little bit of a smoother texture, so I do recommend taking the time to scald the milk. This was one of the first results provided. Microwave on High for 4 to 5 minutes or until steaming. I follow the recipe except I decrease the sugar to 1/4 cup. Q: Did you ever have homemade custard when you were younger? It was actually starting to curdle around 160 degrees but I kept going thinking it was… Read more ». Remove cover immediately and allow to cool to room temperature. Serve cold or warm as desired, with whipped cream. But when I saw the use of a microwave and 2% milk, I was very skeptical. This post may contain affiliate links which won’t change your price but will share some commission. I made the custard both ways and even my non-professional taste testing could tell that the scalded milk custard had a smoother texture. Made some for a very ill friend and it was one of the few things she could eat. Bake the custard cups in a hot water bath. I strained the milk but the texture was not the smooth custard I previously made. Technically yes, but I wouldn’t recommend it. You can find the recipe and learn more about Ohio Eggs here. I think you should warn everyone to watch like a hawk and tell them why you have to stir after 1 minute segments. A knife inserted in the center of the custard should come out clean. This time I actually tried to get the milk up to 180 degrees and although it was not over 180, it curdled the milk and made it lumpy. It is not necessary to do this for safety reasons any longer due to the pasteurization process. Because we all know that Grandma’s food is the best food. It is not necessary to scald milk for safety reasons any longer due to the pasteurization process. If you have someone in your life who loves old fashioned recipes, surprise them with this old fashioned baked custard recipe. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Likewise, most of the Amish I knew only used whole milk and would never use a microwave. Place milk in a 2 cup microwavable cup. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Preheat oven to 325 degrees. Still,… Read more », ABSOLUTELY PERFECT!!! oH My grandmother liked to cook. I have made this recipe many, many times and have loved it. My husband is extra-super in love with me right now. Let cool. I tried this recipe today and it tasted like cooked egg white with sugar. Be sure not to let the milk boil. Baked Custard Recipe {Easy Amish Recipe} I originally created this baked custard recipe for the Ohio Poultry Association. It should read at about 170-175 degrees. I just strain the whole mixture into a curved bottom 2 Qt round pyrex casserole and put on a jellyroll pan and then pour the water into the jellyroll pan. What made this even more flavorful? This is a fantastic recipe and the custard is so beautifully silky. I substituted milk for cream, though Rather than using the microwave, I scalded the milk on the stove (a thin skin developed on top). how do I incorporate mashed bananas into a baked custard? This is the best my family loves it and I get many compliments. The length of time you bake the custard may vary slightly based on the size and shape of the ramekins you use. 0. In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds. An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma’s house again. I will be making it again. **This is called “tempering” the eggs. Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Whisk gently until mixed. Carefully place the pan into the preheated oven and bake for 35-40 minutes. Now an old fashioned baked custard recipe? And perhaps not use full power. A simple custard recipe is one of those old-fashioned desserts that Matt grew up on. https://www.bhg.com/recipes/desserts/no-bake-desserts/how-to-make-custard Place 6 custard cups or ramekins in a large roasting pan and set aside. And if you want to? You can scald milk in the microwave or in a heavy-bottomed saucepan over medium heat. The custard is done when you insert a knife into the center of a cup and it comes out clean. Let cool. Smooth & creamy, with just 6 ingredients. The pan with water went into the oven, then placed the casserole in the water. https://instant-cooking.com/instant-birds-custard-powder-recipe Which is not going to make for a creamy custard. You can also do this on the stovetop instead of the microwave. This custard looks amazing! Stir the milk constantly to prevent a film forming on top of the milk. Thank you! It’s so smooth and taste like a very expensive desert. My husband isRead More Made a double batch and increased the nutmeg, because we love the flavor of it. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. Used also to help get pills down! Pour through a fine mesh sieve into a large measuring cup. If you don’t, you’ll end up with  pieces of cooked eggs. He was in creamy Christmas heaven. The custard keeps very well but I am just one person and have managed to eat 3/4 of it in two days and I am already feeling sad that it will… Read more », Awesome recipe. Can you make custard using self-raising flour? I so appreciate all the little tips and tricks you gave. A definite keeper! 22 g Homemade eggnog? The egg : milk ratio was perfect and created a super silky custard. Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself. Will try this Amish backed custard looks just like mums when we had bread & butter custard pudding many years ago, Question I never thought that the Amish had microwaves, Can you make this in a baking dish ..not individual. This I will have to try. I originally created this baked custard recipe for the Ohio Poultry Association. 9 December 2012 at 9:52PM. This custard looks incredible! This is Wonderful, I made it with just warming the milk in the microwave. Test the temperature with a thermometer. You can find the recipe and learn more about Ohio Eggs here. Google says you can whip elmlea. Serve chilled. Cover with plastic wrap or tight fitting lid. Pour through a fine mesh sieve into a large measuring cup. No further adjustments necessary. Be sure to drizzle the hot milk slowly and constantly whisk (or use a hand mixer beating on medium speed the entire time you are drizzling) so that the hot milk doesn’t cook the eggs. It just was not like Grandmas. The calories shown are based on the recipe making 10 custard cups, with 1 serving being 1 custard cup. I made some custard last week using cornstarch. Vustard [email protected]. Any ideas? Microwave on High for 4 to 5 minutes or until steaming. You have near-boiling scalded milk. Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave. Add the sugar, salt and vanilla. A delicious custard that is easy to make and never curdles. Hi Julie, I was searching on the web for a Huckleberry custard like my grandmom used to make. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. I made it in a casserole dish placed in a larger pan, added hot water to the pan, then removed the casserole. Smooth & creamy, with just 6 ingredients. Many old recipes call for this process. Comfort food is definitely one of his love languages and I’m hitting all the buttons lately. Can you use this same recipe to make a “custard pie”? My grand mother did not own a microwave and only used whole milk.