Best 6 Custardpudding Recipes

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Indulge in the delectable world of custard pudding, a classic dessert that has captured hearts for centuries. This creamy, velvety treat comes in various forms, each offering a unique taste experience. From the classic Vanilla Custard Pudding, a timeless favorite with its rich, eggy flavor, to the indulgent Chocolate Custard Pudding, a chocolate lover's paradise, our collection of recipes caters to every palate. Discover the zesty twist of Lemon Custard Pudding, where citrusy brightness meets creamy custard, or embrace the comforting warmth of Bread and Butter Custard Pudding, a nostalgic delight that combines soft bread with a creamy custard filling. For a touch of elegance, try the French Custard Pudding, Crème Brûlée, with its caramelized sugar topping that adds a delightful crunch to its smooth custard filling. Each recipe is carefully crafted with detailed instructions, ensuring that every bite is a moment of pure bliss. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

VANILLA CUSTARD



Vanilla Custard image

This vanilla custard is extra rich with heavy cream and egg yolks. Serve it on its own like a pudding, spoon it over fruit, or layer it into a trifle!

Provided by Mark Beahm

Categories     Dessert

Time 3h25m

Number Of Ingredients 8

3/4 cup (150g) sugar
1/4 cup (28g) cornstarch
1/4 teaspoon kosher salt
6 large egg yolks
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
2 tablespoons (28g) unsalted butter
1 tablespoon vanilla extract

Steps:

  • Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
  • Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
  • Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
  • Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
  • Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
  • Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
  • Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
  • Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!

CUSTARD PUDDING



Custard Pudding image

This simple recipe makes the most amazing custard. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
2 Tablespoons cornstarch (not corn flour)
2 cups milk (whole milk or low fat)
2 egg yolks

Steps:

  • In a medium saucepan, combine the sugar & cornstarch.
  • Slowly whisk in the milk & egg yolks.
  • Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  • Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set - about an hour.

CUSTARD PUDDINGS



Custard Puddings image

Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.-Bonnie Simpson, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

2-1/2 cups whole milk
4 eggs
1/2 cup sugar
1/4 teaspoon salt
Dash ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 124mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.

CUSTARD/PUDDING



Custard/Pudding image

My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.

Provided by MsLizze

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 6

2 -3 tablespoons cornstarch
1/2 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 cup skim milk
1 teaspoon vanilla

Steps:

  • Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
  • In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
  • Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
  • Cook the mixture until it reaches desired thickness, stirring constantly.
  • Stir in the vanilla.
  • Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

Nutrition Facts : Calories 410.4, Fat 13.5, SaturatedFat 6.9, Cholesterol 220.5, Sodium 240.5, Carbohydrate 54.7, Fiber 0.1, Sugar 33.6, Protein 17.3

BAKED CUSTARD



Baked Custard image

Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 6

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
  • Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g

EGG CUSTARD



Egg Custard image

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

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

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

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your custard pudding.
  • Make sure your oven is preheated before you start baking. This will help the custard pudding cook evenly.
  • Don't overcook the custard pudding. It should be set but still have a slight jiggle in the center.
  • Let the custard pudding cool completely before serving. This will allow it to firm up and develop its full flavor.
  • Serve the custard pudding with your favorite toppings. Some popular choices include fresh fruit, whipped cream, and caramel sauce.

Conclusion:

Custard pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is relatively easy to make and can be customized to your own liking. Whether you are looking for a classic dessert or something new and exciting, custard pudding is a great option. So next time you are in the mood for something sweet, give custard pudding a try!

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