Best 9 Blender Egg Custard Recipes
**Indulge in the Creamy Delight of Blender Egg Custard: A Journey of Three Tempting Recipes**
Embark on a culinary adventure with our three delectable blender egg custard recipes, each offering a unique symphony of flavors and textures. Dive into the classic vanilla custard, a timeless dessert that captivates with its smooth, velvety texture and rich egg flavor. For a tropical twist, explore the luscious mango custard, where the vibrant sweetness of mangoes mingles harmoniously with the creamy custard base. If you seek a decadent indulgence, venture into the realm of chocolate custard, where rich, dark chocolate weaves its magic, creating an irresistible symphony of flavors. Our blender egg custard recipes elevate this classic dessert to new heights, ensuring a delightful experience with every spoonful.
OLD FASHIONED EGG CUSTARD RECIPE
A big thank you to Zoe who recommended I use her grandmother's egg custard recipe to use up a bunch of our fresh eggs. I don't know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Provided by Mavis Butterfield
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees
- Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
- Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
- Once the milk and eggs are combined, stir in the vanilla.
- Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
- Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.
SUGAR FREE KETO EGG CUSTARD
Provided by Brenda Bennett
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place 5 ramekins in a 9 by 13 baking dish.
- Add all ingredients into a blender and blend until smooth. Pour evenly into ramekins.
- Place 9 by 13 baking dish into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
- Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
- Enjoy warm or refrigerate and top with sugar free whipped cream.
Nutrition Facts : ServingSize 1 custard, Calories 222 kcal, Carbohydrate 1 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 149 mg, Sodium 57 mg, Sugar 1 g
BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES
Provided by Melissa Roberts
Categories Cheese Egg Brunch Bake Christmas Quick & Easy Mother's Day New Year's Day Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
- Sprinkle Gruyère and chives evenly in dish.
- Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
- Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
EGG CUSTARD
This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
Provided by The Angerers
Categories Desserts Custards and Pudding Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g
CUSTARD BREAD PUDDING
I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
- Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
- Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 27.3 g, Cholesterol 91.7 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 6.3 g, Sodium 161.8 mg, Sugar 19.3 g
BLENDER EGG CUSTARD PIE
Although I don't like this quite as much as custard pie made the traditional way, it's hard to beat the ease of this one. It's great when you want a comfort-food dessert without all the hassle.
Provided by JeriBinNC
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
- Pour into greased and floured 10-inch pie plate.
- Sprinkle with nutmeg.
- Bake for 45 minutes or until firm.
- It will form its own crust as it bakes.
Nutrition Facts : Calories 235.7, Fat 9.7, SaturatedFat 5.4, Cholesterol 104.1, Sodium 125.2, Carbohydrate 32, Fiber 0.1, Sugar 25.2, Protein 5.8
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
EGG CUSTARD
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
Tips:
- For a smooth custard, make sure to blend the eggs and milk until well combined.
- If you don't have a blender, you can whisk the eggs and milk together in a bowl.
- Add sugar or other sweeteners to taste.
- For a richer custard, use heavy cream instead of milk.
- Flavor the custard with vanilla extract, cinnamon, or other spices.
- Bake the custard in a water bath to prevent it from curdling.
- Serve the custard warm or chilled.
Conclusion:
Blender egg custard is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. With just a few simple ingredients and a blender, you can create a smooth and creamy custard that is perfect for any occasion. Whether you serve it warm or chilled, topped with fruit or whipped cream, blender egg custard is sure to be a hit. So next time you're looking for a quick and easy dessert, give this recipe a try. You won't be disappointed!
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