Looking for a nice egg custard recipe

[mich9510]

I love custard and I currently have 5 dozen eggs in my fridge so i thought why not? I tried one recipe i found online and it didn't turn out very good. Maybe because I don't have those little cups you're supposed to cook custard in?
Anyway, does any one have a good easy custard recipe?

 

[N F C]

I came across this one on the Any Home Baker's thread...it was posted by @CuzChickens

Lemon Vanilla Custard: post #7864

She used the ramekins but maybe she'll see this shout out and drop by to say if they're necessary or not.

 

[R2elk]

I love custard and I currently have 5 dozen eggs in my fridge so i thought why not? I tried one recipe i found online and it didn't turn out very good. Maybe because I don't have those little cups you're supposed to cook custard in?
Anyway, does any one have a good easy custard recipe?

Custard

2 tbsp butter or oleo
3/4 cup sugar
2 cups milk
1/4 cup corn starch
1/2 tsp salt
2 egg yolks, slightly beaten
1 tsp vanilla

Melt butter.
Blend in corn starch, sugar and salt.
Gradually stir in milk.
Bring to boiling over direct heat.
Remove from heat and slowly, stir in the slightly beaten egg yolks.
Return to the heat and cook 2 minutes stirring constantly.
Remove from heat and stir in the vanilla.
Cool thoroughly.
Makes 2 cups.

Use to fill:

Cream Puffs
Grandma Jane Klingensmith

1/2 cup water
1/4 cup butter
1/2 cup flour
1/4 tsp salt
2 eggs

Boil water in saucepan.
Add butter and stir until melted,
Reduce heat and add flour and salt, stirring vigorously.
Cook until mixture draws away from side of saucepan.
Remove from heat and cool for 1 minute.
Add eggs one at a time beating after each addition until smooth.
Warm (Not Hot) the cookie sheets before dropping the dough on them.
Drop batter by teaspoonful on greased or parchment lined cookie sheet about 2" apart.
Must work Fast. Work over the stove. (This direction is due to the time when the preheated oven would be below the stove top.)
Drop teaspoonfuls of dough quickly. Do not try to smooth or round.
Bake at 400° F. for approximately 40 minutes. (Less time for smaller puffs)

When cooled fill with vanilla pudding or custard (custard is my preference).
Sprinkle confectioner's sugar over the tops of the puffs.

 

[N F C]

Yum, cream puffs

Hi Bob!

 

[R2elk]

Yum, cream puffs

Hi Bob!

Hi Debby,

You already have this recipe and yes they are wonderful.

 

[N F C]

Hi Debby,

You already have this recipe and yes they are wonderful.

I have the recipe but I don't have the cream puffs (not yet anyway).

 

[R2elk]

I have the recipe but I don't have the cream puffs (not yet anyway).

When my mother was learning to make cream puffs she asked my grandmother why hers always came out so much nicer. The answer was "I have my own chickens. They give me lots of eggs to practice with and they get to eat the failures."

 

[N F C]

When my mother was learning to make cream puffs she asked my grandmother why hers always came out so much nicer. The answer was "I have my own chickens. They give me lots of eggs to practice with and they get to eat the failures."

Your grandmother had the perfect answer!

 

[ChcknNurse]

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