{"id":1064,"date":"2024-04-08T22:01:25","date_gmt":"2024-04-08T22:01:25","guid":{"rendered":"https:\/\/adviceparadise.com\/?page_id=1064"},"modified":"2024-04-17T02:07:15","modified_gmt":"2024-04-17T02:07:15","slug":"recipes","status":"publish","type":"page","link":"https:\/\/adviceparadise.com\/?page_id=1064","title":{"rendered":"Baked Egg Custard"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1064\" class=\"elementor elementor-1064\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9712052 e-flex e-con-boxed e-con e-parent\" data-id=\"9712052\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2a2a140 elementor-widget elementor-widget-text-editor\" data-id=\"2a2a140\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 08-05-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div class=\"wprm-recipe-image-container\"><div class=\"wprm-recipe-buttons\"><em><b>BAKED EGG CUSTARD, THE OLD-FASHIONED WAY<\/b><\/em><\/div><div>(Chef&#8217;s notes at the bottom)<\/div><\/div><div class=\"wprm-recipe-times-container wprm-color-border\"><div class=\"wprm-recipe-time-container wprm-color-border\"><div class=\"wprm-recipe-time-header\">Prep Time 25 min \u00a0 \u00a0 \u00a0 \u00a0 <img decoding=\"async\" class=\" wp-image-1590 alignright\" src=\"https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/egg-custard-cinnamon-150x150.jpg\" alt=\"\" width=\"218\" height=\"218\" \/><\/div><\/div><div class=\"wprm-recipe-time-container wprm-color-border\"><div class=\"wprm-recipe-time-header\">Cook Time 30 min<\/div><div class=\"wprm-recipe-time-header\">6 Servings<\/div><\/div><div class=\"wprm-clear-left\">Author: What&#8217;s Cooking America<\/div><\/div><div class=\"wprm-recipe-summary\">\u00a0<\/div><div class=\"wprm-recipe-ingredients-container\"><div class=\"wprm-recipe-header wprm-color-header\"><strong>Ingredients<\/strong><\/div><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">4 to 6<\/span> <span class=\"wprm-recipe-ingredient-name\">eggs (depends on size of eggs)<\/span><\/li><li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span> <span class=\"wprm-recipe-ingredient-notes\">(granulated)<\/span><\/li><li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">pure vanilla extract<\/span><\/li><li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span>\u00a0<\/li><li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">milk,<\/span> <span class=\"wprm-recipe-ingredient-notes\">heated until very hot<\/span><\/li><li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">G<\/span><span class=\"wprm-recipe-ingredient-notes\">round cinnamon for garnish (optional)<\/span><\/li><\/ul><\/div><\/div><div class=\"wprm-recipe-instructions-container\" data-recipe-ads-inserted=\"true\"><div>\u00a0<\/div><div class=\"wprm-recipe-header wprm-color-header\"><strong>Instructions<\/strong><\/div><div class=\"wprm-recipe-instruction-group\" data-slot-rendered-recipe=\"true\"><ol class=\"wprm-recipe-instructions\"><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>Preheat oven to 350 degrees F. \u00a0Adjust oven rack to center position. \u00a0Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish. \u00a0Tip: Place a non-stick baking mat (called a silpat) or a tea towel in the bottom of your baking dish to both insulate and keep the ramekins or custard cups firmly in place.<\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt; \u00a0beat until dissolved. \u00a0Mix in hot milk slowly, a little at a time, until blended. \u00a0Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.<\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way up the sides of the custard cups. \u00a0The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. \u00a0The water should come up to the level of the custard inside the cups.<\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p><strong>Definition of Water Bath or Bain-Marie (bahn mah-REE)<\/strong>\u00a0&#8211; A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. \u00a0Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees F. \u00a0Cooking them with a slow, gentle heat keeps the eggs soft and smooth.<\/p><p><a href=\"https:\/\/whatscookingamerica.net\/wp-content\/uploads\/2015\/08\/Custard2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-172045 lazy\" src=\"https:\/\/whatscookingamerica.net\/wp-content\/uploads\/2015\/08\/Custard2.jpg\" alt=\"Custards - Water Bath\" width=\"350\" height=\"263\" data-src=\"https:\/\/whatscookingamerica.net\/wp-content\/uploads\/2015\/08\/Custard2.jpg\" \/><\/a><\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>Bake 30 minutes or so until set around the edges but still loose in the center. \u00a0You&#8217;ll think they&#8217;re not cooked but once they&#8217;re out of oven they&#8217;ll harden a bit. The cooking time will depend largely on the size of the custard cups you are using and your altitude. \u00a0When the center of the custard is just set, it will but still loose in the center. \u00a0When the center of the custard is just set, it will jiggle a little when shaken, that is when you can remove it from the oven. \u00a0If using a\u00a0digital instant-read thermometer, inserted in the centers, the\u00a0<a href=\"https:\/\/whatscookingamerica.net\/Information\/MeatTemperatureChart.htm\" target=\"_blank\" rel=\"noopener\">i<\/a>nternal temperature\u00a0should register approximately 170 to 175 degrees F. \u00a0Begin checking temperature about 5 minutes before recommended time.<\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>If you&#8217;re cooking at a high altitude, custards with a water bath will often need additional water during the baking time. \u00a0Also your custards will need a longer cooking time because the altitude causes the water to evaporate faster.<\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>Remove from oven and immediately remove cups from water bath; cool until room temperature. \u00a0Cover with plastic wrap, and refrigerate at least 2 hours.<\/p><\/div><\/li><li class=\"wprm-recipe-instruction\"><div class=\"wprm-recipe-instruction-text\"><p>Makes 6 servings (depending on size of custard cups).<\/p><\/div><\/li><\/ol><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e117548 e-flex e-con-boxed e-con e-parent\" data-id=\"e117548\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f7097cb elementor-widget elementor-widget-text-editor\" data-id=\"f7097cb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong><em><img decoding=\"async\" class=\"alignleft size-medium wp-image-1616\" src=\"https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-225x300.jpg 225w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-768x1024.jpg 768w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-1152x1536.jpg 1152w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-1536x2048.jpg 1536w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-100x133.jpg 100w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-150x200.jpg 150w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-200x267.jpg 200w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-300x400.jpg 300w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-450x600.jpg 450w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-600x800.jpg 600w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-900x1200.jpg 900w, https:\/\/adviceparadise.com\/wp-content\/uploads\/2024\/04\/Egg-custard-3-scaled.jpg 1920w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/>CHEF&#8217;S NOTES:<\/em><\/strong> \u00a0So here are some tips learned while cooking the custard. 5 large eggs combined with the ingredients makes 6 to 8 cups. Pour the hot milk into blender or bowl slowly, maybe a half cup at a time. Keep your eye closely on milk as it will boil over quickly. Don&#8217;t overfill the water bath or you risk accidentally getting water into the custard cups. It&#8217;s called old-fashioned because most people don&#8217;t want to take the time to use a water bath. This recipe sounds easy since there aren&#8217;t too many ingredients but take your time with it. It will take at least an hour to make them. How many batches you make depends on the size of tray you are using for the cups. Make sure it&#8217;s deep enough to hold water. When they&#8217;re done you can eat them warm, room temp, cold, whatever you like and you can add some fun ingredients like caramel sauce, nuts, whipped cream or just eat them plain. Either way they&#8217;re delicious!<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>BAKED EGG CUSTARD, THE OLD-FASHIONED WAY(Chef&#8217;s notes at the bottom)Prep Time 25 min \u00a0 \u00a0 \u00a0 \u00a0 Cook Time 30 min6 ServingsAuthor: What&#8217;s Cooking America\u00a0Ingredients 4 to 6 eggs (depends on size of eggs) 1\/2 cup sugar (granulated) 2 teaspoons &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"more-link\" href=\"https:\/\/adviceparadise.com\/?page_id=1064\"> <span class=\"screen-reader-text\">Baked Egg Custard<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-1064","page","type-page","status-publish","hentry"],"featured_image_src":"","featured_image_src_square":false,"rbea_author_info":{"display_name":"shel","author_link":"https:\/\/adviceparadise.com\/?author=1"},"rbea_excerpt_info":"BAKED EGG CUSTARD, THE OLD-FASHIONED WAY(Chef&#8217;s notes at the bottom)Prep Time 25 min \u00a0 \u00a0 \u00a0 \u00a0 Cook Time 30 min6 ServingsAuthor: What&#8217;s Cooking America\u00a0Ingredients 4 to 6 eggs (depends on size of eggs) 1\/2 cup sugar (granulated) 2 teaspoons &hellip;<p class=\"read-more\"> <a class=\"more-link\" href=\"https:\/\/adviceparadise.com\/?page_id=1064\"> <span class=\"screen-reader-text\">Baked Egg Custard<\/span> Read More &raquo;<\/a><\/p>","_links":{"self":[{"href":"https:\/\/adviceparadise.com\/index.php?rest_route=\/wp\/v2\/pages\/1064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adviceparadise.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/adviceparadise.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/adviceparadise.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/adviceparadise.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1064"}],"version-history":[{"count":66,"href":"https:\/\/adviceparadise.com\/index.php?rest_route=\/wp\/v2\/pages\/1064\/revisions"}],"predecessor-version":[{"id":1705,"href":"https:\/\/adviceparadise.com\/index.php?rest_route=\/wp\/v2\/pages\/1064\/revisions\/1705"}],"wp:attachment":[{"href":"https:\/\/adviceparadise.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}