Best 7 Baked Custard With Cinnamon Recipes
Baked custard with cinnamon is a classic dessert that is both simple to make and incredibly delicious. With its creamy, velvety texture and the warm, inviting aroma of cinnamon, it is a treat that is sure to please everyone at the table. If you're looking for a comforting and satisfying dessert that is perfect for any occasion, look no further than baked custard with cinnamon.
Here are our top 7 tried and tested recipes!
BAKED CUSTARD WITH CINNAMON
Mother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. -Mary Kay Morris, Cokato, MN
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 177 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 7g protein.
BAKED CUSTARDS
Want more soy in your diet? Try a delicious creamy custard made with soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together eggs, sugar, vanilla and salt. Gradually stir in warm soymilk.
- In 13x9-inch pan, place 6 (6-oz) custard cups. Pour soymilk mixture evenly into cups; sprinkle with nutmeg. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out almost clean (a small amount of custard will cling to knife). Using tongs or grasping tops of ramekins with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes.
- Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days. To serve, uncover cups; gently blot any condensation on custards with paper towel. Sprinkle with additional nutmeg.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 105 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 0 g
BAKED CUSTARD
This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
Provided by Nigella Lawson
Categories easy, dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
- In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
- Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.
BAKED CUSTARD
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
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
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.
BAKED CINNAMON BREAD CUSTARD
This is a favorite recipe for breakfast or dessert.Its easy to prepare,and is delicious with fresh fruit. Also a tablespoon of orange zest whisked into the egg mixture adds a nice flavor twist.
Provided by Tearanii
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange bread in a double layer in a lightly greased 9-by-13-inch baking pan.
- (cut bread as needed to cover bottom of pan.) Whisk togather eggs,egg yolks and sugar.
- Gradually add milk, half and half and vanilla.
- Pour mixture over bread.
- Bake in a 375-degree oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
- Dust with powdered sugar while warm and serve.
Nutrition Facts : Calories 618.1, Fat 31.1, SaturatedFat 16.2, Cholesterol 529.2, Sodium 249.9, Carbohydrate 64.8, Sugar 50.9, Protein 20.8
OLD-FASHIONED BAKED CUSTARD
From whatscookingamerica, I haven't made it yet...but plan to...looks great. Posted their instruction with recipe.
Provided by DogAndCatDoc
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
- If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
- In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
- Mix in hot milk, a little at a time, until blended.
- Pour egg mixture into prepared custard cups.
- Sprinkle with nutmeg or cinnamon.
- Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
- NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
- The water should come up to the level of the custard inside the cups.
- You must protect your custard from the heat.
- Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
- Bake 25 to 30 minutes or until set around the edges but still loose in the center.
- The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
- When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
- Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
- Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your custard.
- Make sure your oven is preheated before you start baking. This will help to ensure that the custard cooks evenly.
- Don't overmix the custard. Overmixing can make the custard tough and grainy.
- Bake the custard in a water bath. This will help to prevent the custard from curdling.
- Let the custard cool completely before serving. This will allow the flavors to develop and the custard to set properly.
Conclusion:
Baked custard is a delicious and versatile dessert that can be enjoyed by people of all ages. With a few simple tips, you can make a perfect baked custard every time. So next time you're looking for a sweet treat, give baked custard a try!
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