Need recipe please>>>>>?

Question

i ask this before but never seen it posted>>

i need the old time recipe for egg custard,i think it has raw eggs in it but not sure.my mom use to make it till they said raw eggs would give you salmonella.i only want the recipe to put in a memorial journal i am making of my mom.

Answer 1

There are different ways to make it.  Here are lots of recipes for you to look through:

http://www.cooks.com/rec/search?q=egg+cu...

Answer 2

http://www.deliaonline.com/recipes/tradi...

http://www.taste.com.au/recipes/81/tradi...

http://www.theworldwidegourmet.com/recip...

Answer 3

You aren't eating raw eggs in a custard, they cook.

Baked Custard

4 large eggs

1/2 cup granulated sugar

1/2 teaspoon salt

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk

1 cup water

1 teaspoon vanilla extract

1/8 teaspoon to 1/4 ground nutmeg, for garnish

Preheat oven to 350°F (175°C).

Combine eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.

Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

Makes 6 servings

Answer 4

OLD FASHION EGG CUSTARD PIE  

4 tbsp. sugar

1/4 c. butter

4 eggs

2 c. milk

3 tbsp. flour

Mix well. Pour into uncooked pie shell; sprinkle with nutmeg if desired. Bake at 300 degrees until custard is set and lightly brown.

this is for egg custard pie i dont know if its the same thing or not

Answer 5

Old-Fashioned Baked Egg Custard Ingredients

2 lg Egg yolks  3 c Milk; very hot  

3 lg Eggs  1 1/2 ts Vanilla extract  

1/2 c Sugar  Nutmeg  

1/8 ts Salt  

Instructions for Old-Fashioned Baked Egg Custard

Traditionally served in brown custard cups, this can also be made in one large baking dish. Preheat oven to 325 degrees. Butter a 1-quart baking dish or 8 ramekins. Set a shallow pan large enough to hold the baking dish or ramekins in oven and fill it with 1 inch of hot water. Beat the yolks and whole eggs together just enough to blend. Stir in the sugar and salt and slowly add the hot milk, stirring constantly. Add the vanilla. Strain into the baking dish or dishes and sprinkle with nutmeg. It is important to strain this into the dishes. Put into the pan and bake for about 45 minutes; the custard is set when a knife inserted in center comes out clean. COCONUT CUSTARD Add 1/2 cup flaked coconut before putting into the baking dishes. CHOCOLATE CUSTARD Melt 1 1/2 ounces unsweeteded chocolate into the milk while it is being heated. CARAMEL CUSTARD Melt 1/2 cup sugar in a heavy skillet and cook without stirring, swirling the pan so the sugar moves as it melts. When it becomes caramel-colored, pour about 1 tablespoon into each custard cup and swirl around to coat the bottom and sides. The caramel will harden at first but the next steps corrects that. Pour the custard on top of the caramel and bake as above. COFFEE CUSTARD Add 2 tablespoons instant coffee to the milk before it is heated.

Egg Custard Ingredients

2 Eggs  3/4 pt Milk  

1 tb Sugar  Little grated nutmeg  

Instructions for Egg Custard

1. Beat the eggs with a fork, add the sugar and warmed milk. 2. The milk MUST NOT BOIL, otherwise it will curdle the eggs. 3. Pour into a greased pie dish or basin, grating the nutmeg on top. BAKED CUSTARD 1. Half fill a dish, slightly larger than the pie dish, with cold water. 2. Stand the pie dish in this, then bake for about 1 1/4 hours in the centre of a slow oven (275-300F Gas mark 1-2) until firm. Too geat a heat causes curdling and will spoil the custard. STEAMED CUSTARD 1. Put the basin into the steamer over very hot water, and cook steadily for about 1 1/4 hours. The water must never boil, otherwise the custard will curdle. 2. Test with your fingers, if you can just bear it in the water the heat is just right. 3. Cool slightly, then you can turn out the custard