Instant Boiled Custard Recipes

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Once A Week Kitchen - How To Make Instant Custard

Have you ever been put off by the idea of making a homemade pudding because you do not want to have to make custard? Making traditional custard is quite irksome especially if you are a lazy cook. This recipe of instant custard is something that is definitely... - 107.36

Poached Pears With Soft Custard

"Combine 1 quart water and 1 112 cups sugar in large saucepan. Heat, stirring, until sugar is dissolved. Boil for 5 minutes. Add 1 teaspoon vanilla. Peel Dears, leaving stems; place in syrup. Simmer for 30 min- utes or until pears are tender, turning... - 41.9001

Coffee Custard Pudding

Combine sugar, coffee powder and cornflour in a bowl. Stir in a little milk to make a paste. Put rest of the milk on fire. When it comes to a boil, lower heat and add cornflour paste and butter. Stirring all the time, cook for two minutes or until mixture is... - 37.2986

Orange Cream Custard

Combine pudding mix, milk, and orange juice in a saucepan. Cook and stir over medium heat just until mixture comes to a boil. Meanwhile, slightly beat the egg yolk. Pour a small amount of pudding mixture into the egg yolk, stir, and return mixture to... - 35.4932

Lemon Custard

Combine pudding mix, milk, lemon juice, and lemon rind in a nonstick saucepan. Cook and stir until mixture just comes to a boil. Stir a small amount of pudding mixture into beaten egg; then return to saucepan. Continue cooking until mixture comes to full... - 31.512

Coconut Custard

Combine pudding mix, milk, and 1/2 cup (125 mL) of the toasted coconut in a saucepan. Cook and stir until mixture just comes to a boil. Pour a small amount of mixture into beaten egg yolk; then return to saucepan. Cook until mixture comes to a full... - 33.2067

Peach Melba Sponge

Drain syrup from peaches into a 2 cup measure; add water to make 13/4 cups; pour 1 cup into a small saucepan. Dice peaches and set aside. Heat syrup mixture in saucepan to boiling; stir into gelatin in a medium size bowl until gelatin dissolves; stir in... - 39.4197

Vanilla Custard Sauce

1. Fill a large mixing bowl with ice water. In a separate bowl, whisk together yolks and sugar. 2. In a heavy saucepan, heat milk almost to the boiling point. Whisk the hot milk into the yolk mixture, starting slowly and then adding it in a steady stream.... - 24.3366


Combine all ingredients except vanilla in a saucepan. Bring to a boil. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla. Cool. Stir occasionally to prevent skin from forming. Just before serving, spoon... - 41.6533

Savory Cheese Custards

The savory cheese custards are baked with milk and eggs. Flavored with mustard and worcestershire sauce, the savory cheese custards may be served as a side in meals or between the courses. Baked and served hot or cold, the savory cheese custard make an... - 46.3947

Potato Creese Custard

MAKING 1 In a saucepan put potatoes and add enough water to cover them.Bring to a boil,remove from the heat and drain. 2 Arrange the potatoes in a 10x6x154-inch baking dish. 3 In a pan,heat milk,cheese spread and onion cook till the cheese melts. 4 In a... - 43.9215

Cinnamon Custard

Custard is traditionally cooked over double boiler and requires constant monitoring to prevent curdling of eggs. A perfect custard is a work of art. Well! this is my take on classic custard. The difference being, it is baked!! - 35.2229

Potato Cheese Custard

GETTING READY 1) Preheat oven to temperature of 325 degrees. MAKING 2) Add water to the potatoes in a saucepan, cover and bring to a boil. 3) Take the potatoes off the heat and drain them. 4) In a 10x6x1 ¾-inch baking dish, arrange the potatoes. 5) Heat... - 43.8889

Custard Rice Pudding

Heat oven to 350°. Heat water to boiling in small saucepan. Remove from heat; stir in rice. Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt. Slowly stir in milk. Stir in rice and raisins. Pour into ungreased 1 1/2 quart casserole; sprinkle... - 43.0942

Creamy Potato Cheese Custard

GETTING READY 1) Preheat the oven to 325 Deg F. MAKING 2) In saucepan, immerse the potatoes in water and allow to boil. 3) Turn off the heat, drain well. 4) Place in a 10 x 6 x 1 3/4" baking dish. 5) Heat the onion, milk, and cheese spread,until the... - 46.0187

Custard, Baked With Coffee Jelly

Pre-heat the oven to 160°C. Bring the cream, milk and vanilla bean to the boil, remove from the heat and allow to infuse for 15 minutes. Beat the egg yolks and castor sugar together until thick and pale. Scrape the seeds from the vanilla bean into the... - 34.0859

Almond Custard Cream Puffs

For filling, beat pudding mix and milk in medium bowl with electric mixer at medium speed 2 minutes or until thickened. Stir in liqueur. Fold in whipped topping. Cover with plastic wrap. Refrigerate until ready to fill cream puffs. For cream puffs, preheat... - 44.0805

Coffee Parfait Pie

This Coffee Parfait Pie makes a dreamy dessert ! Indulge in the utterly delicious coffee ice cream filled pastry topped with chocolate syrup and garnished with crunchy pecans after dinner tonight and tell me if you like it !Your suggestions for the Coffee... - 40.397

St. Joseph's Day Zeppole

This famous recipe is a tribute to all daddies in the world, to celebrate Father's Day: the Saint Joseph's Day zeppole! - 132.796

Coffee Tapioca Parfait

It's my pure love for custard that took me to this delicious Coffee Tapioca Parfait! Yes, made using cooking tapioca and flavored using instand coffee this Coffee Tapioca Parfait can be just heavenly. Give it a try for sure. - 45.9071

Banana Flan

1. Beat eggs with sugar and rum flavoring or extract until blended in a medium-size bowl. 2. Scald milk with instant coffee in a small saucepan; stir very slowly into egg mixture. 3. Pour into a well-buttered, 5-cup flan pan or an 8x1 1/2-inch round... - 33.2261

Chocolate Mousse Flan

BRUSH A 28 cm round fluted flan tin with melted butter or oil. Line base with paper. 1.Combine biscuit crumbs and butter in medium bowl; mix well. Press into base and sides of prepared tin. Refrigerate until firm. 2.To make Filling: Combine chocolate and... - 41.5848

Pepper And Rice Tinbales

In a medium saucepan combine water and bouillon granules. Bring to boiling. Add uncooked rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chopped pepper. Cover; let stand for 10 minutes. For each timbale,... - 34.253

Coffee Delignt Pudding

Dissolve jelly in hot water according to directions on packet Pour in an ice tray and leave in refrigerator to set (not in freezing compartment). Combine sugar, custard powder and coffee. Stir in a little milk to make paste. Place remaining milk on heat and... - 43.2026

Pepper Rice Timbales

In a large saucepan combine water and bouillon granules. Bring to boiling, stirring to dissolve granules. Add rice; reduce heat. Cover and simmer for 20 to 25 minutes or till all the liquid is absorbed. Meanwhile, in a skillet, cook the sweet red pepper in... - 37.4094

Ladyfinger Torte With Rum Cream

MAKING 1 For the rum syrup: In a small saucepan, bring the sugar and water to a full boil over high heat, stirring to help dissolve the sugar. 2 Pour into a small bowl and stir in the rum. Cool completely. 3 To make the ladyfingers: Position racks in... - 48.1062

Mocha Chiffon

Soak gelatine in cold water. In saucepan, blend cornflour (cornstarch), egg-yolks and sugar with a little of the milk, add remaining milk, stir over low heat until custard boils and thickens. Flavour with vanilla. Measure out half of this custard mixture,... - 38.9119

Chocolate Souffle

GETTING READY 1. Grease a soufflé dish or individual soufflé moulds with oil. MAKING 2. In a saucepan, combine the chocolate in half the milk and place over a low flame. 3. Stir the mixture until the chocolate dissolves in the milk. 4. Pour the remaining... - 46.896

Turnip Cups

GETTING READY 1) Grease the 6 custard cups of 6-ounce with butter. MAKING 2) In a medium-size bowl, combine all the ingredeints and mix well. 3) In the custard cups, spoon the mixture. 4) In moderate oven at temperature 350°, bake the cups for 30 minutes or... - 41.2535

Fudge Sauce

MAKING 1) In a medium-sized saucepan, blend together the cocoa mix, cream and corn syrup. Slowly heat the mixture, constantly stirring, till it is boiling. Take the pan off the heat. SERVING 2) Serve the sauce warm or cold over ice cream. It can also be... - 24.7215

Coffee Gelatin Creme

In top of double boiler, sprinkle gelatin over water; let soften 3 minutes. Add instant coffee powder, water, skim milk and beaten egg; mix well. Cook over boiling water till gelatin dissolves and mixture thickens, stirring well. Remove from heat, stir in... - 25.5451

Microwaved Bechamel Sauce

Place butter in custard cup. MICROWAVE on HIGH until butter is melted. Blend in flour to make a smooth paste. Set aside. Combine cream, chicken broth and onion in 1 quart measure or bowl. MICROWAVE 2 MINUTES, 30 SECONDS on HIGH, or until mixture is about to... - 36.0179

Banana Puffs

GETTING READY 1) Preheat the oven to 400 degrees. 2) Line a large cookie sheet with aluminum foil. 3) On a waxed paper, sift the flour and salt to make cream puff. 4) Peel and slice bananas MAKING 5) To make the custard, in a bowl, mix pudding and pie... - 45.3411

Trifle Pudding

Trifle pudding are traditional cakes made with soaked fruit syrup. Learn how to make this yummy pudding at home by watching this video. - 113.728

Coffee Souffle

Soften gelatin in water. Dissolve instant coffee in 1/2 cup cold water. Beat egg yolks until light and pale yellow. Mix with coffee, sugar and salt. Cook in the top of a double boiler over hot, but not boiling water, until custard thickens. Remove from heat,... - 42.4461

Coffee Toffee Ice Cream

Coffee Toffee Ice Cream is a lovely exotic dessert that is simply mouth watering! I served this for an informal get together for dinner and it was a complete success. Try making Coffee Toffee Ice Cream at home and you will understand why! - 48.5402

French Apricot Tart

French Apricot Tart has a Tasty taste. The eggs and apricot gives the French Apricot Tart Staggering taste. Must catch it - 47.8302

Cocoa Coffee Mousse

MAKING 1. In a clean grease free bowl, combine yolks, castor sugar and vanilla essence. Lightly beat until the sugar has dissolves. 2. In a heavy bottomed saucepan, blend cocoa and coffee with hot milk. 3. Pour in the remaining milk and stir to blend with... - 46.5181

Mocha Chocolate Bavarian Cream

GETTING READY 1) In a bowl, combine gelatin and water to stir and let it stand for some time. 2) In the blender, add milk and 1/2 cup sugar to blend well. MAKING 3) Place broker chocolate into a cup and pour in the milk mixture. 4) Heat the mixture for 2... - 51.1598

Chocolate Cream Ice

This ice cream made with a chocolate custard base can be varied by flavoring it with instant coffee or rum, or given a crunchy texture by folding in 2-3 tablespoons of praline with the egg whites. Break up chocolate and melt in a bowl over hot water. Put the... - 39.7673

Creamy Bechamel Sauce

Place butter in custard cup. Microwave on HIGH until butter is melted. Blend in flour to make a smooth paste. Set aside. Combine cream, chicken broth and onion in 1-quart measure or bowl. Microwave 2 minutes, 30 seconds on HIGH, or until mixture is about to... - 37.2468

Calico Stuffed Cucumbers

1. Pare cucumbers; cut into halves lengthwise; scoop out seeds with a teaspoon; place, cut-sides down, in a large skillet. Add the instant broth and water; mix well. 2. Bring to boiling; reduce heat; cover; simmer for 15 minutes. Lift to paper toweling with a... - 36.2369

Microwaved Bechamel Sauce With Light Cream

Place butter in custard cup. MICROWAVE on HIGH until butter is melted. Blend in flour to make a smooth paste. Set aside. Combine cream, chicken broth and onion in 1-quart measure or bowl. MICROWAVE 2 MINUTES, 30 SECONDS on HIGH, or until mixture is about to... - 42.472

Tia Maria Icecream

MAKING 1.In a heavy saucepan, mix together cream, milk, vanilla, sugar, instant ezpresso and cinnamon. 2. Cook over medium heat until mixture is scalded and sugar dissolves completely. This might take around 10 minutes. 3.In a bowl whisk the egg yolks well... - 40.6521

Mocha Cake

Preheat the oven to 375°. Dissolve coffee in 1 tbsp water in large bowl over pan of hot water. Add eggs, sugar and pinch of salt and beat till very thick. Remove bowl from pan. Sift flour and fold in alternately with melted butter. Pour into greased and... - 46.9459

Festive Fruit Trifle

Cut angel food cake into 1-inch cubes; set aside. Combine milk and next 4 ingredients in container of an electric blender or food processor; top with cover, and process until mixture is smooth. Pour mixture into top of a double boiler; bring water to a... - 45.0265

Continental Chocolate Squares

Continental Chocolate Squares has a Superb taste. The cocoa and Vanilla gives the Continental Chocolate Squares Two Dimensional taste. - 40.5343

Cauliflower Quiche

GETTING READY 1. Pre-heat the oven to 375°F. 2. With a knife or with the slicing disc of a food processor, slice the cauliflower. 3. With a knife or in a food processor, coarsely chop the onions and the tomatoes separately. 4. In a bowl, mix the milk... - 46.1733

Coffee Cognac Ice Cream

Dissolve sugar in water over medium heat, then bring to boil and cook 5 minutes; cool. Combine with next 3 ingredients in top of double boiler and stir over hot water until it forms a custard and coats spoon. Add coffee and Cognac and mix well. Cool, then... - 40.0754

Orange Marmalade Bavarian

GETTING READY 1) Reconstitute instant or regular dry milk by package directions. MAKING 2) In a saucepan, add 4 cups of reconstituted milk to scald. 3) In top of double boiler, add egg yolks, sugar and salt to mix. 4) Pour in the scalded milk, and place over... - 45.359

Basic Ice Cream

Warm the milk with the vanilla bean just to boiling point. Remove the vanilla bean. Cool the milk slightly and then thoroughly blend with the egg yolks, sugar and salt . Cook in a double boiler (or in a bowl over hot water) until the mixture is of a coating... - 33.1751

Iced Hazelnut Zabagliones

GETTING READY 1) In a food processor, grind the hazelnuts to a fine powder and reserve 1 teaspoon of the whole hazelnuts. 2) Roughly chop the reserved hazelnut, and keep aside for garnish. 3) Line two large pudding moulds or into 8 individual ramekins with... - 44.4008

Lemon Cheesecake Tower

1. Separate eggs, putting whites in a small bowl, yolks in a second small bowl. Beat egg yolks slightly with water and salt; sweeten with your favorite no-calorie sweetener, using the equivalent of 1 cup (48 teaspoons) sugar. 2. Mix unflavored gelatin and... - 41.0623

Scallops Mornay

GETTING READY 1) Preheat oven to temperature of 375 degrees. MAKING 2) In a medium saucepan, combine the water, wine, salt and onion together and cook over low flame for about 5 minutes. 3) Rinse the scallops properly and drain them. 4) Stir the mushrooms... - 45.6274

Calico Stuffed Cucumbers

GETTING READY 1) Remove the peel of cucumbers,cut into halves lengthwise. 2) Scoop out the seeds with a spoon. MAKING 3) In a large skillet,place the cut sides facing down and add chicken broth and water and mix well. 4) Allow the mixture to boil,then reduce... - 44.5322

Sweet Semolina Pudding

GETTING READY 1) Use a 2-quart saucepan to add milks, sugar, cornstarch, vanilla, lemon peel, and spices. 2) Dissolve the cornstarch by stirring. 3) Sprinkle with gelatin over this milk mixture and allow to stand for softening. MAKING 4) Place the saucepan... - 44.3271

Root Beer Popsicles

A twist on a classic with the layers of frozen root beer and a vanilla custard is like having a root beer float on a stick. - 61.0672

Quiche Pacifica

GETTING READY 1. Preheat the oven at (425°). MAKING 2. Prepare piecrust mix, as per label directions or make your own single-crust pastries. 3. On a lightly floured pastry cloth or board roll out to a 12-inch round and fit into a 9-inch pie plate. 4. Trim... - 45.5727

The Ultimate Decadent Orange Chocolate Dacquoise

The Ultimate Decadent Orange Chocolate Dacquoise! The care that goes into the preparation of this tasty dessert is worth it! Trust me you will love the Ultimate Decadent Orange Chocolate Dacquoise recipe yourself! - 50.5453