Feast your eyes on a delectable selection of custard cup recipes that will tantalize your taste buds and warm your soul. From the classic Vanilla Custard Cups, a timeless dessert with its smooth, velvety texture and rich vanilla flavor, to the indulgent Chocolate Custard Cups, a chocolate lover's dream with its intense chocolatey goodness, this article has something for every custard enthusiast.
For those who prefer a fruity twist, the tangy Lemon Custard Cups and the vibrant Blueberry Custard Cups offer a delightful burst of citrus and berry flavors, respectively. If you're looking for a unique and sophisticated treat, the Salted Caramel Custard Cups combine the sweetness of caramel with a hint of salt for a captivating flavor experience. And for a touch of elegance, the Crème Brûlée Custard Cups feature a caramelized sugar topping that adds a delightful crunch to the creamy custard.
Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice bakers can create these culinary masterpieces with ease. Whether you're a seasoned baker looking for a new favorite dessert or a beginner eager to explore the world of custard cups, this article has everything you need to embark on a delightful custard-filled journey.
MAPLE SYRUP CUSTARD CUPS
Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.
Provided by Linda
Categories Desserts Custards and Pudding Recipes
Time 1h45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
- Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g
CUSTARD CUPS
Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 165mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
VANILLA CUSTARD CUPS
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!-Billie Bohannan, Imperial, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. , Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 75 calories, Fat 1g fat, Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 8g protein.
LEMON CUSTARD IN MERINGUE CUPS
My husband loves lemon meringue pie. This variation is a favorite of his. I like it, too...it's very easy to make but looks very elegant. I've served it at every occasion from a formal dinner party to just a casual get-together. Ever since I was a young girl, making desserts has been a favorite hobby. Over the years, I've filled two binders with recipes for them!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.
Nutrition Facts : Calories 270 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 2g protein.
MAPLE CUSTARD CUPS
Categories Milk/Cream Egg Dessert Bake Mother's Day Back to School Vanilla Fall Spring Poker/Game Night Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a hot water bath , pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.
- Carefully transfer cups to a rack and cool to warm, about 30 minutes.
LEMON CUSTARD PHYLLO CUPS
Categories Dessert Bake Kid-Friendly Lemon Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Custard:
- Whisk sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring. Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
- For Phyllo Cups:
- Preheat oven to 375°F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray. Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel). Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
- Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin. (Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.)
- Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.
COCONUT CUSTARD CUPS
This is a great recipe for a quick & easy dessert! In fact, it is very similar to the Baked Coconut Cup Custard recipe from the famous Frances Virginia Tea Room Cookbook (from Atlanta, Georgia), except that recipe uses 1 cup of sugar and 1/2 teaspoon of vanilla & suggests topping with whipped cream. Enjoy, y'all! =^..^=
Provided by Fran Miller
Categories Puddings
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325 degrees F. Place 8 ovenproof custard cups in a large lasagna pan.
- 2. Divide the coconut into the custard cups. If someone doesn't like coconut, leave it out of theirs. =^..^=
- 3. In a large (8 cup) measuring cup or mixing bowl, put the milk, eggs, sugar, vanilla, and salt. Mix well with a mixer or a whisk. Divide equally into the custard cups.
- 4. If desired, sprinkle with nutmeg. (Actually, I only put it on the cups without coconut, but suit yourself.)
- 5. Set the pan of custard cups on a pulled out oven shelf.
- 6. Fill a pitcher with hot tap water and CAREFULLY pour the hot water into the large pan to a depth of about 1 inch, taking care that the water doesn't go into the custard cups.
- 7. CAREFULLY push the oven shelf back in place, close the oven door, and set the timer for about 45 minutes. Check with a knife to see if the knife comes out clean. If not, bake a few more minutes & check again.
- 8. If you want browned coconut, once the custard is done, turn on the broiler and crack open the oven door. Just stand there & watch closely because when the coconut browns, it will happen QUICKLY! Cups without coconut should be removed before browning with the broiler.
- 9. Once the custard is perfect for you, carefully remove each custard cup from the water bath & cool on a baking rack. When the custard has cooled, refrigerate until ready to serve.
VANILLA CUSTARD CUPS (LOW-FAT LOW-CARB)
These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1
Provided by blucoat
Categories Dessert
Time 5m
Yield 6 pudding cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except cinnamon in a blender until almost smooth.
- Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.
Nutrition Facts : Calories 44.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.5, Sodium 37.8, Carbohydrate 1.9, Sugar 1.9, Protein 4.2
VANILLA CUSTARD CUPS (BAKED)
A recipe from TOH, this makes two servings of creamy, silken-textured custard with a delicate flavor. It is very simple to prepare, and the brown sugar gives just a hint of caramel. This recipe is formulated for 2 servings; cooking time would need to be increased for larger amounts.
Provided by Graciebonica
Categories Dessert
Time 45m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, beat (can use a hand mixer) first five ingredients until blended.
- Pour into two ungreased 6-oz. custard cups.
- Sprinkle with nutmeg, if desired.
- Place cups in a 9-in. square baking pan.
- Fill pan with hot water to a depth of 1 inch.
- Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 101.2, Carbohydrate 26.4, Sugar 20.4, Protein 7.2
EGGS BENEDICT CUSTARD CUPS WITH HAM & CHEESE
A quick and easy way to prepare eggs benedict. Feel free to make your own hollandaise.
Provided by Daily Inspiration S
Categories Eggs
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Beat together well the eggs and whipping cream. Add salt and pepper and gently stir in the ham and cheese.
- 2. Butter 4 custard cups and fill each with the egg mixture.
- 3. Bake at 250 degrees F for approximately 1 hour or until a knife inserted into center comes out clean.
- 4. Meanwhile prepare hollandaise mix according to package instructions.
- 5. Remove eggs from custard cups and place upside down on top of each of the 4 english muffin halves. Top each egg/muffin with hollandaise sauce.
HUMPTY DUMPTY CUSTARD CUPS
Cracked eggs are put together again within these cups of smooth, cheesy custard.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook for 1 minute. Slowly whisk in milk and 1 1/4 teaspoons salt until smooth. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon. Remove from heat, and add cheese. Whisk until smooth.
- Whisk together egg yolks and egg in a medium bowl. Bring cream to a gentle simmer in a small saucepan. Gradually whisk hot cream into eggs. Whisk cream mixture into cheese mixture.
- Divide custard evenly (about 1/4 cup each) among 16 eggcups or small ramekins. Place cups in a large baking dish or roasting pan. Add enough boiling water to come halfway up the sides of cups. Bake until set, about 25 minutes. Remove from water bath, and let cool. Garnish with crisped prosciutto.
UPSIDE DOWN LEMON CUSTARD CUPS
Make and share this Upside Down Lemon Custard Cups recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In bowl blend butter, egg yolks and lemon juice, stir in zest, salt, sugar and flour beat til smooth; add milk and stir to blend.
- Beat egg whites til stiff but not dry; fold whites into yolk mixture; turn into 6 buttered custard cups set in pan of hot water bake 30-35 minutes at 375 degrees F.
- Chill, Turn out onto dessert dish upside down.
Tips:
- For a smooth custard, make sure to whisk the eggs and sugar together until they are light and fluffy.
- If you don't have a baking dish, you can use individual ramekins or custard cups.
- To prevent the custard from curdling, temper the eggs by slowly whisking in the hot milk.
- Bake the custard in a water bath to prevent it from overcooking and becoming tough.
- Chill the custard for at least 4 hours before serving to allow it to set properly.
Conclusion:
Custard cups are a delicious and versatile dessert that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a creamy, decadent custard that is sure to impress your family and friends. Whether you prefer a classic vanilla custard or a more adventurous flavor, there is a custard cup recipe out there for everyone. So next time you're looking for a sweet treat, give custard cups a try. You won't be disappointed!
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