\nA classic dessert that never goes out of style, this creamy vanilla custard is perfect for topping cakes, pies, or serving on its own.<\/p>\n
Get ready to indulge in a world of creamy, dreamy desserts! Who doesn’t love the rich and velvety texture of custard? Whether you’re a classic vanilla fan or prefer something a little more adventurous like matcha green tea or chai-spiced, we’ve got 18 mouthwatering recipes that are sure to satisfy your sweet tooth. From traditional treats like cr\u00e8me br\u00fbl\u00e9e and flan de leche to creative twists on old favorites like baked custard with berries and pumpkin custard pie, there’s something for everyone in this collection of creamy custard desserts.<\/p>\n
\nA classic dessert that never goes out of style, this creamy vanilla custard is perfect for topping cakes, pies, or serving on its own.<\/p>\n
Ingredients:<\/strong><\/p>\n – 3 large egg yolks Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked, mashed pumpkin Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/p>\n – 1 cup heavy cream Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30 minutes Ingredients:<\/p>\n – 3 large egg yolks Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n A classic Mexican dessert, Flan de Leche is a creamy and smooth caramel custard that’s sure to impress. This recipe yields 6-8 servings.<\/p>\n Ingredients:<\/p>\n – 1 1\/2 cups heavy cream Instructions:<\/p>\n 1. Preheat the oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch pie crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large ripe bananas, sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Experience the tropical taste of coconut in a creamy custard pie that’s sure to please!<\/p>\n Ingredients:<\/p>\n – 1 9-inch pie crust Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups stale white bread, cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 170\u00b0F. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12-16 ladyfingers Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together heavy cream, sugar, and kosher salt until stiff peaks form. Cooking Time:<\/strong> 10-15 minutes (prep), 4 hours (chill)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Indulge in the rich and creamy world of custard desserts with these 18 delightful recipes! From classic vanilla to decadent chocolate, and from tangy lemon to sweet caramel, there’s something for everyone. Try your hand at a Portuguese egg tart, a pumpkin pie, or a matcha green tea custard. For a fruity twist, whip up a banana pudding or strawberry shortcake. With flavors ranging from chai-spiced to tiramisu-inspired, these creamy custard desserts are sure to satisfy any sweet tooth. Treat yourself and your loved ones to a taste of heaven with these mouthwatering recipes!<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to indulge in a world of creamy, dreamy desserts! Who doesn’t love the rich and velvety texture of custard? Whether you’re a classic vanilla fan or prefer something a little more adventurous like matcha green tea or chai-spiced, we’ve got 18 mouthwatering recipes that are sure to satisfy your sweet tooth. From traditional … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":13877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-14088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=14088"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14088\/revisions"}],"predecessor-version":[{"id":14089,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14088\/revisions\/14089"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/13877"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=14088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=14088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=14088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup (120ml) whole milk
\n– 1\/4 cup (60g) granulated sugar
\n– 1\/4 teaspoon kosher salt
\n– 1\/2 teaspoon pure vanilla extract<\/p>\n
\n2. In a medium saucepan, whisk together egg yolks, milk, sugar, and salt.
\n3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
\n4. Remove from heat and stir in vanilla extract.
\n5. Strain the custard into a clean bowl to remove any egg solids.
\n6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or overnight.<\/p>\nCr\u00e8me Br\u00fbl\u00e9e<\/h2>\n
\nCr\u00e8me Br\u00fbl\u00e9e is a classic French dessert that consists of rich creamy custard base topped with a layer of caramelized sugar. This recipe yields 4 servings and is perfect for special occasions or everyday indulgence.<\/p>\n
\n– 1 cup whole milk
\n– 1\/2 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/4 teaspoon vanilla extract<\/p>\n
\n2. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves.
\n3. In a separate bowl, whisk together egg yolks and vanilla extract.
\n4. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
\n5. Pour the mixture into 4 ramekins or small baking dishes.
\n6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
\n7. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
\n8. Remove from oven and let cool to room temperature.
\n9. Just before serving, sprinkle a thin layer of sugar on top of each ramekin and caramelize with a kitchen torch.<\/p>\nPortuguese Egg Tart<\/h2>\n
\nThe Portuguese Egg Tart (Pastel de Nata) is a classic dessert from Portugal that combines the flaky crust of a tart with the creamy richness of an egg custard. This recipe is a simple and authentic way to make this popular treat at home.<\/p>\n
\n– 3 large eggs
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n2. Roll out the puff pastry and cut into squares, about 3 inches (7.5 cm) per side.
\n3. In a separate bowl, whisk together eggs, heavy cream, sugar, salt, and vanilla extract until smooth.
\n4. Place a spoonful of the egg mixture onto one half of each pastry square, leaving a 1\/2-inch (1.3 cm) border around the edges.
\n5. Fold the other half of the pastry over the filling to form a triangle or a rectangle, pressing edges to seal.
\n6. Brush tops with a little water and bake for 20-25 minutes, or until golden brown.<\/p>\nPumpkin Custard Pie<\/h2>\n
\nThis creamy pumpkin custard pie is a staple of the fall season, filled with the warmth and comfort of roasted pumpkin, sweet spices, and velvety eggs. Perfect for serving at your next holiday gathering or cozying up on a crisp autumn evening.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup heavy cream
\n– 3 large egg yolks
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a medium bowl, whisk together pumpkin, sugar, and spices.
\n3. In a separate bowl, whisk together cream and egg yolks until smooth.
\n4. Gradually add the pumpkin mixture to the cream mixture, whisking until combined.
\n5. Roll out pie crust and fill with the pumpkin custard.
\n6. Bake for 40-45 minutes or until filling is set and crust is golden brown.<\/p>\nChocolate Custard Pots<\/h2>\n
\nTreat your friends and family to a decadent dessert with these individual chocolate custard pots, perfect for any occasion. With their velvety texture and deep chocolate flavor, they’re sure to satisfy any sweet tooth.<\/p>\n
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 3 large egg yolks
\n– 2 tablespoons unsweetened cocoa powder
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup melted semi-sweet chocolate<\/p>\n
\n2. In a medium saucepan, whisk together cream, milk, sugar, and cocoa powder.
\n3. Cook over medium heat, stirring occasionally, until mixture comes to a simmer.
\n4. Remove from heat and let cool slightly.
\n5. Whisk in egg yolks and vanilla extract.
\n6. Pour into 6 (1\/2 cup) ramekins or small cups.
\n7. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
\n8. Remove from oven and let cool to room temperature.
\n9. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.<\/p>\n
\nServings: 6<\/p>\nBaked Custard with Berries<\/h2>\n
\nA classic dessert that’s perfect for warm weather, baked custard pairs perfectly with a mix of fresh berries. This recipe is easy to make and requires just a few ingredients.<\/p>\n
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 1\/4 teaspoon kosher salt
\n– 1\/2 cup mixed berries (strawberries, blueberries, raspberries)
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
\n3. Add the heavy cream and whisk until smooth.
\n4. Pour the mixture into 6 (1\/2 cup) ramekins or small baking dishes.
\n5. Arrange the berries on top of the custard in each ramekin.
\n6. Dot the top of each ramekin with melted butter.
\n7. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
\n8. Remove from oven and let cool to room temperature before refrigerating.<\/p>\nFlan de Leche<\/h2>\n
\nFlan de Leche Recipe<\/p>\n
\n– 1 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/2 teaspoon vanilla extract
\n– 1\/4 teaspoon salt
\n– 1\/4 cup unsalted butter, melted<\/p>\n
\n2. In a medium saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
\n3. In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add the melted butter to the egg yolks, whisking until smooth.
\n4. Temper the egg yolk mixture by slowly pouring the warm cream mixture into the eggs, whisking constantly.
\n5. Pour the mixture into 6-8 ramekins or small cups. Place the ramekins in a large baking dish and add enough hot water to come halfway up the sides of the ramekins.
\n6. Bake for 45-50 minutes, or until the edges are set and the centers are still slightly jiggly.
\n7. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.<\/p>\nLemon Custard Tart<\/h2>\n
\nBrighten up your dessert table with this classic lemon custard tart, featuring a flaky pastry crust and a tangy, creamy filling.<\/p>\n
\n– 3 large egg yolks
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/4 cup unsalted butter, melted
\n– 1\/2 teaspoon grated lemon zest
\n– Salt to taste<\/p>\n
\n2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
\n3. In a medium bowl, whisk together egg yolks, sugar, lemon juice, melted butter, and lemon zest until well combined.
\n4. Pour the custard mixture into the prepared tart shell.
\n5. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
\n6. Allow the tart to cool completely before serving.<\/p>\nBanana Custard Pudding<\/h2>\n
\nThis classic dessert combines the sweetness of ripe bananas with a silky-smooth custard, perfect for satisfying any sweet tooth. With just a few ingredients and simple preparation, you’ll be enjoying a decadent treat in no time.<\/p>\n
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/4 teaspoon kosher salt
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n2. In a medium bowl, whisk together heavy cream, sugar, and salt until sugar dissolves.
\n3. Add egg yolks and whisk until smooth.
\n4. Stir in sliced bananas and vanilla extract.
\n5. Pour mixture into 6 individual ramekins or a 9×13-inch baking dish.
\n6. Bake for 35-40 minutes, or until edges are set and centers are still slightly jiggly.
\n7. Remove from oven and let cool to room temperature before serving.<\/p>\nMatcha Green Tea Custard<\/h2>\n
\nElevate your dessert game with this unique and refreshing Matcha Green Tea Custard recipe, perfect for spring or summer.<\/p>\n
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 2 teaspoons matcha powder
\n– 3 large egg yolks
\n– 1\/4 teaspoon kosher salt<\/p>\n
\n2. In a medium saucepan, combine heavy cream, whole milk, sugar, and matcha powder. Heat over medium heat, whisking constantly, until sugar has dissolved and mixture is hot but not boiling.
\n3. In a small bowl, whisk together egg yolks and salt. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly to prevent scrambling.
\n4. Pour the mixture into 6 (1\/2 cup) ramekins or small baking dishes.
\n5. Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
\n6. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.<\/p>\nCaramel Custard<\/h2>\n
\nThis classic dessert is a perfect blend of sweet and savory, with a gooey caramel crust that adds an extra layer of indulgence. With just a few simple ingredients, you can create a show-stopping dessert that’s sure to impress.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/4 teaspoon kosher salt
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– 1\/2 cup unsalted butter, melted<\/p>\n
\n2. In a medium bowl, whisk together heavy cream, sugar, egg yolks, and salt until smooth.
\n3. Pour the mixture into 6 (6-ounce) ramekins or small cups.
\n4. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
\n5. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
\n6. Remove from oven and let cool slightly.
\n7. Drizzle caramel sauce over the top of each custard, then sprinkle with melted butter.<\/p>\nChai-Spiced Custard<\/h2>\n
\nAdd a touch of Indian flair to your dessert game with this creamy and aromatic Chai-Spiced Custard. The perfect treat for any time of day, this recipe combines the comforting warmth of chai spices with the richness of custard.<\/p>\n
\n– 1 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 3 large egg yolks
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cardamom
\n– 1\/8 teaspoon ground ginger
\n– 1\/8 teaspoon ground cloves<\/p>\n
\n2. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
\n3. In a small bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by gradually adding the warm cream mixture, whisking constantly.
\n4. Pour the custard mixture into 4-6 ramekins or small baking dishes. Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
\n5. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.<\/p>\nCoconut Custard Pie<\/h2>\n
\nCoconut Custard Pie Recipe<\/p>\n
\n– 1 cup granulated sugar
\n– 3\/4 cup unsweetened shredded coconut
\n– 2 large egg yolks
\n– 1\/2 cup heavy cream
\n– 1\/2 teaspoon salt
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n2. In a medium bowl, whisk together sugar, coconut, and salt until well combined.
\n3. In a separate bowl, whisk together egg yolks and vanilla extract until smooth.
\n4. Add heavy cream to the egg yolk mixture and whisk until fully incorporated.
\n5. Pour the custard mixture over the sugar-coconut mixture and stir until well combined.
\n6. Roll out the pie crust and place it in a 9-inch pie dish.
\n7. Fill the pie crust with the coconut custard mixture and smooth the top.
\n8. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.<\/p>\nBread and Butter Pudding with Custard<\/h2>\n
\nThis classic British dessert is a perfect way to end a meal or satisfy your sweet tooth. The combination of stale bread, melted butter, and creamy custard creates a rich and indulgent treat.<\/p>\n
\n– 2 tablespoons unsalted butter, melted
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 2 cups whole milk
\n– 1 teaspoon vanilla extract
\n– Pinch of salt<\/p>\n
\n2. In a large mixing bowl, combine bread cubes and melted butter.
\n3. Add granulated sugar, eggs, milk, vanilla extract, and salt; mix until well combined.
\n4. Pour the mixture into a 9×13-inch baking dish and let it sit for 10 minutes to allow the bread to absorb the liquid.
\n5. Bake for 35-40 minutes or until golden brown on top.
\n6. While the pudding is baking, prepare the custard by whisking together 1 cup milk, 2 tablespoons sugar, and 3 egg yolks in a saucepan over medium heat.
\n7. Pour the hot custard over the warm bread pudding and let it sit for 5 minutes before serving.<\/p>\nRaspberry Custard Mousse<\/h2>\n
\nA light and airy dessert that showcases the sweetness of fresh raspberries, paired with a rich custard base.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/4 teaspoon kosher salt
\n– 1\/2 cup fresh raspberries, pureed
\n– 2 tablespoons unsalted butter, melted<\/p>\n
\n2. In a small bowl, whisk together egg yolks. Gradually add the warm cream mixture to the eggs, whisking constantly to prevent scrambling.
\n3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly, about 5 minutes.
\n4. Remove from heat and stir in melted butter and pureed raspberries. Let cool to room temperature.
\n5. Whip the cooled custard with an electric mixer until light and airy, about 2-3 minutes.
\n6. Spoon into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours before serving.<\/p>\nTiramisu Custard Parfait<\/h2>\n
\nElevate your dessert game with this creamy and dreamy Tiramisu Custard Parfait, featuring layers of coffee-soaked ladyfingers, rich custard, and sweet mascarpone cheese.<\/p>\n
\n– 1 cup strong brewed coffee
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/4 teaspoon kosher salt
\n– 8 ounces mascarpone cheese
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a separate bowl, whisk egg yolks until smooth. Add coffee and whisk until combined.
\n3. Fold whipped cream into egg yolk mixture until well combined.
\n4. Dip ladyfingers in coffee for 3-5 seconds each; they should be soft and pliable.
\n5. To assemble, start with a layer of ladyfingers, then top with a layer of custard, followed by a dollop of mascarpone cheese. Repeat two more times, finishing with a layer of mascarpone.
\n6. Dust with confectioners’ sugar and serve chilled.<\/p>\nEggnog Custard<\/h2>\n
\nGet cozy with this creamy Eggnog Custard recipe, perfect for the holiday season or any time you need a comforting dessert fix. This rich and velvety custard combines the warmth of eggnog with the simplicity of homemade pudding.<\/p>\n
\n– 2 cups whole milk
\n– 1\/2 cup heavy cream
\n– 1\/4 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/2 teaspoon kosher salt
\n– 1\/2 cup eggnog
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. In a medium saucepan, whisk together milk, cream, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
\n3. In a small bowl, whisk together egg yolks. Temper the egg yolks by gradually pouring the warm milk mixture into the eggs, whisking constantly.
\n4. Pour the custard mixture into 4-6 ramekins or small baking dishes.
\n5. Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
\n6. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.<\/p>\nStrawberry Custard Shortcake<\/h2>\n
\nElevate your dessert game with this classic Strawberry Custard Shortcake recipe. Fresh strawberries, creamy custard, and flaky biscuits come together to create a sweet and satisfying treat.<\/p>\n
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 3 large egg yolks
\n– 1 teaspoon vanilla extract
\n– 1 1\/2 cups biscuit or shortcake crumbs (homemade or store-bought)
\n– 2 cups sliced strawberries
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium saucepan, combine cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
\n3. Remove from heat and whisk in egg yolks and vanilla extract. Let cool slightly.
\n4. Pour into individual serving cups or ramekins. Bake for 20-25 minutes or until set.
\n5. Allow to cool completely.
\n6. Slice biscuits or shortcake crumbs in half horizontally.
\n7. Spoon custard over the bottom biscuit halves, top with sliced strawberries, and finish with another biscuit half.<\/p>\nSummary<\/h2>\n