Best 6 Blender Egg Custard Recipes

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Blender egg custard is a rich and creamy custard made with eggs, milk, cream, sugar, and vanilla extract. It can be made in a blender in just a few minutes, making it a quick and easy dessert. Egg custard can be served on its own, or it can be used to top fruit, pies, or other desserts. It is a delicious and versatile dessert that can be enjoyed by people of all ages.

Here are our top 6 tried and tested recipes!

HOMEMADE BAKED EGG CUSTARD



Homemade Baked Egg Custard image

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Provided by AMThornton

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 8

Number Of Ingredients 9

1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4 eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  • Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  • Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  • Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 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

BLENDER EGG CUSTARD PIE



Blender Egg Custard Pie image

Although I don't like this quite as much as custard pie made the traditional way, it's hard to beat the ease of this one. It's great when you want a comfort-food dessert without all the hassle.

Provided by JeriBinNC

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (13 ounce) can evaporated milk
1 cup sugar
3 eggs
3 tablespoons flour
3 tablespoons butter
1/2 teaspoon vanilla
1 pinch salt
nutmeg, to sprinkle on top

Steps:

  • Preheat oven to 325 degrees.
  • Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
  • Pour into greased and floured 10-inch pie plate.
  • Sprinkle with nutmeg.
  • Bake for 45 minutes or until firm.
  • It will form its own crust as it bakes.

Nutrition Facts : Calories 235.7, Fat 9.7, SaturatedFat 5.4, Cholesterol 104.1, Sodium 125.2, Carbohydrate 32, Fiber 0.1, Sugar 25.2, Protein 5.8

BAKED CUSTARD



Baked Custard image

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

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

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.

BLENDER CUSTARD PIE



Blender Custard Pie image

If you've never tried this simple, delicious custard, you must do so. Makes it's own crust! From P. Kinee, who has been making it for 40+ years.

Provided by SmHerndon

Categories     Dessert

Time 55m

Yield 1 casserole dish

Number Of Ingredients 8

4 eggs
1 cup granulated sugar
1/4 cup soft margarine
2 cups milk
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
coconut (optional)
cinnamon (optional)

Steps:

  • Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
  • Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.

BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES



Baked Egg Custard with Gruyère and Chives image

Provided by Melissa Roberts

Categories     Cheese     Egg     Brunch     Bake     Christmas     Quick & Easy     Mother's Day     New Year's Day     Chive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 cups coarsely grated Gruyère (6 ounces)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 ounces cream cheese, softened
1/4 teaspoon grated nutmeg

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
  • Sprinkle Gruyère and chives evenly in dish.
  • Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
  • Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.

Tips:

  • Use fresh eggs for the best flavor and texture.
  • Make sure the milk and cream are at room temperature before mixing them with the eggs.
  • Add sugar and flavorings to taste.
  • Strain the custard mixture through a fine-mesh sieve to remove any lumps.
  • Cook the custard over medium-low heat, stirring constantly, until it has thickened and coats the back of a spoon.
  • Do not overcook the custard, or it will become curdled.
  • Transfer the custard to a clean bowl and cover it with plastic wrap directly on the surface of the custard. This will prevent a skin from forming.
  • Refrigerate the custard for at least 4 hours, or overnight, before serving.

Conclusion:

Blender egg custard is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It is a good source of protein and calcium, and it can also be a healthy snack. With a few simple tips, you can make a perfect blender egg custard every time. So next time you are looking for a quick and easy dessert, give blender egg custard a try.

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