Best 9 Munnas Quick Egg Custard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the creamy delight of egg custard, a classic dessert enjoyed worldwide. This versatile dish can be prepared in a variety of ways, each offering a unique taste and texture. From the creamy richness of traditional egg custard to the zesty tang of lemon custard, and the delicate sweetness of coconut custard, there's an egg custard recipe to satisfy every palate. Whether you prefer a baked or steamed custard, or a chilled or warm custard, you'll find a recipe here that suits your preference. With step-by-step instructions and helpful tips, these recipes ensure a perfect custard every time. So, gather your ingredients, preheat your oven or steamer, and let's embark on a culinary journey of egg custard delights.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE CUSTARD



Simple Custard image

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

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

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

EASY EGG CUSTARD



Easy Egg Custard image

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Vegetarian     Cookie     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg

Steps:

  • 1. Preheat oven to 300°F.
  • 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
  • 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  • 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
  • 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
  • 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  • 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  • 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
  • 9. Let the custard cool in the water bath for about 2 hours before serving.

EGG CUSTARD TARTS



Egg Custard Tarts image

Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 12 tarts

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1-inch cubes, plus more for the pans
1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
2 tablespoons water
1/2 cup sugar
1 cup water
4 large eggs
1/4 cup evaporated milk
1/2 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
  • Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
  • Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
  • Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
  • Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
  • Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
  • Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
  • Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
  • Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
  • Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.

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

QUICK EGG CUSTARD



Quick Egg Custard image

Comfort food good warm or cold. Can make as a pie as well. Baking time is reduced because milk is scalded beforehand.

Provided by mammamia 2

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 slightly beaten eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups milk, scalded
nutmeg
1 unbaked 9-inch pie shell, if making pie.I use Pillsbury from the refrigerated section in the grocery

Steps:

  • Mix well: eggs, sugar, salt, and vanilla.
  • SLOWLY stir in scalded milk.
  • Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
  • Pour mixture into pan.
  • Dash nutmeg over top.
  • Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
  • If making a pie, pour into 9" pie shell. Let pie set.

BLENDER EGG CUSTARD



Blender Egg Custard image

Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 cups whole milk
1/4 cup butter, melted
4 large eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts :

EGG TARTS



Egg Tarts image

Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.

Provided by Molly Yeh

Time 3h5m

Yield 6 servings

Number Of Ingredients 11

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cubed
2 tablespoons refined coconut oil, cold
1/4 cup cold water
Nonstick cooking spray, for the muffin tin
1/4 cup granulated sugar
Pinch of kosher salt
2 large eggs plus 1 yolk
1/4 cup heavy cream
1/8 teaspoon almond extract

Steps:

  • For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
  • Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
  • For the filling: Preheat the oven to 400 degrees F.
  • While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
  • Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.

MICROWAVED ' BAKED' EGG CUSTARD



Microwaved ' Baked' Egg Custard image

A quick easy egg custard for times when comfort food is needed. **Note.....This recipe is for a 700wt microwave. For other wattage ovens check your book that came with it for guidelines. For my new Panasonic 1200wt oven which has 1-10 power levels, I heat milk on Hi (100%power) for the 3mins then for cooking I use P3 (30% power)and cook at this level for 5mins, stir, then cook another 5 mins at P3, then leave to stand covered for 5mins. As all ovens are different this is a guide only. Experiments may be needed to get the best result.

Provided by Jen T

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups milk
3 eggs
1/4 cup sugar
1/2 teaspoon vanilla
nutmeg

Steps:

  • In a microwave safe jug heat the milk for 3 minutes on high.
  • In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
  • Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
  • Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
  • Stand 5 minutes.
  • Serve warm or at room temperature on its own or with fruit and whipped cream.
  • Cooking time may vary depending on your microwave.
  • NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.

EGG CUSTARD



Egg custard image

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

3 eggs, plus 1 yolk, lightly beaten
1 vanilla pod, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
60g caster sugar
215ml whole milk
215ml double cream
nutmeg, to grate

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 Making Munna's Quick Egg Custard

  • Use fresh eggs for the best flavor and texture.
  • Make sure the milk and sugar are well combined before adding the eggs.
  • Strain the mixture through a fine-mesh sieve to remove any lumps.
  • Bake the custard in a water bath to prevent it from curdling.
  • Don't overbake the custard; it should be set but still slightly wobbly in the center.
  • Chill the custard for at least 4 hours before serving to allow the flavors to meld.

Conclusion

Munna's Quick Egg Custard is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. With its creamy texture and rich flavor, this custard is sure to be a hit at your next gathering. So next time you're looking for a simple but satisfying dessert, give this recipe a try. You won't be disappointed!

Related Topics