Peaches and Cream Custard, for Breakfast!

[Blank]

Threw together a quick peaches and cream custard, with brown sugar-nutmeg-cinnamon topping for breakfast. Moved it out onto the shelf in the garage, at 35 degrees F. Fingers crossed it's as good as I hoped, with fresh cinnamon rolls and coffee!!

 

[tailchasers]

No comment..................................???

 

[Bluehair]

Needs bacon…..maybe laced on top, or as a nice garnish.

 

[DeerHunter53]

Threw together a quick peaches and cream custard, with brown sugar-nutmeg-cinnamon topping for breakfast. Moved it out onto the shelf in the garage, at 35 degrees F. Fingers crossed it's as good as I hoped, with fresh cinnamon rolls and coffee!!

View attachment 62545

Chef Blank that looks awesome love custard give up the recipe please

 

[Blank]

The best of hot and cold for breakfast! Sitting out in the garage all night, the custard got really firm instead of staying jiggly. It was almost like creme brûlée.

 

[Blank]

Baked Vanilla Custard

• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups 2% milk
• 1/2 teaspoon ground nutmeg and cinnamon

• Preheat the oven to 350 degrees F.
• 
  
• In a medium-size bowl, beat the eggs first on medium-low speed for 30 seconds.
• Add the sugar, salt and vanilla. Whisk gently until mixed.
• Pour the milk into a microwave-safe bowl and heat in 1 minute increments, until the temperature of the milk gets very hot (reaches approx. 180 degrees).* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take up to about 5 minutes.
• Be sure NOT to let the milk boil.
• Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time. This is “tempering”, and will keep the eggs from cooking as you add the rest of the hot milk
• Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
• Beat with mixer for 20-30 seconds.
  Pour the custard into 10 6-ounce ramekins, dividing the custard equally. Don’t need to grease the ramekins.
• Place the ramekins in a baking pan with sides about as tall as the ramekins. I just used a bowl in a bigger bowl
• Sprinkle the nutmeg and cinnamon over the custard.
• Heat up enough water, not quite to boiling but very hot, on the stovetop or in the microwave.
• Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
• Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time depends on the size and shape of the ramekins/bowls, and this large bowl too 55 minutes!!!
• (The custard is done when you insert a knife into the center of a cup and it comes out clean, or internal temperature of 170-175 degrees).
• Serve cold or warm as desired

** I cut up the frozen peaches small, and mixed in the blended eggs. The cold also kept from over heating the mixed eggs

*** Tempering the mixture with hot milk, and cooking in the water bath are the secrets to creamy custard, otherwise the eggs will seem to cook separately and the finished custard will be lumpy or grainy.

 

[DeerHunter53]

Baked Vanilla Custard

• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups 2% milk
• 1/2 teaspoon ground nutmeg and cinnamon
• Preheat the oven to 350 degrees F.
• 
  
• In a medium-size bowl, beat the eggs first on medium-low speed for 30 seconds.
• Add the sugar, salt and vanilla. Whisk gently until mixed.
• Pour the milk into a microwave-safe bowl and heat in 1 minute increments, until the temperature of the milk gets very hot (reaches approx. 180 degrees).* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take up to about 5 minutes.
• Be sure NOT to let the milk boil.
• Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time. This is “tempering”, and will keep the eggs from cooking as you add the rest of the hot milk
• Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
• Beat with mixer for 20-30 seconds.
  Pour the custard into 10 6-ounce ramekins, dividing the custard equally. Don’t need to grease the ramekins.
• Place the ramekins in a baking pan with sides about as tall as the ramekins. I just used a bowl in a bigger bowl
• Sprinkle the nutmeg and cinnamon over the custard.
• Heat up enough water, not quite to boiling but very hot, on the stovetop or in the microwave.
• Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
• Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time depends on the size and shape of the ramekins/bowls, and this large bowl too 55 minutes!!!
• (The custard is done when you insert a knife into the center of a cup and it comes out clean, or internal temperature of 170-175 degrees).
• Serve cold or warm as desired

Mmmmmmmmmmmmmm