Best Heavenly Potato Custard Recipes

BAKED SWEET POTATO CUSTARD

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.
• Heat the milk until very hot. Set aside and keep warm.
• In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
• Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.
• Heat 5 to 6 cups of water until steaming and nearly simmering.
• Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.
• Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.
• Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days.

HEAVENLY POTATOES

Steps:

• Beat together all ingredients, except butter, parsley and paprika and spoon into a greased 9x9x2" casserole dish, dot top with butter; sprinkle parsley and paprika over top.
• Refrigerate for at least 1 hour or overnight. Bake in a 400' oven for 35 minutes or until warm throughout.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

HEAVENLY POTATO CUSTARD

Steps:

• In a saucepan, boil potatoes until almost tender. Drain and pat dry. Arrange a layer of potatoes over the bottom of a buttered 13x9 baking dish or one of its equivalent. Sprinkle with salt and pepper and dot with butter. Continue to layer until all potaotes are used. Combine the half and half and eggs and beat well. Pour over the potatoes. Bake at 350* for 25-30 minutes or until potaotes are tender and the custard is just set but still soft. Garnish with the nutmeg and parsley.

HEAVENLY POTATOES

Steps:

• Preheat oven to 350°F
• Melt butter or margarine and set aside.
• In a large mixing bowl combine frozen hash browns, onion, soup, milk, sour cream, cheese, salt and pepper. Pour in 1/2 cup of the melted butter to potato mix, set reserve aside.
• Mix well and transfer to a casserole dish.
• In a separate mixing bowl pour in cornflakes, drizzle remaining butter over cornflakes and continue to mix well until most pieces are lightly coated (cereal will be shiny but not soggy).
• Cover all potatoes with cereal. Cover and bake for about 45 minutes.
• Uncover and continue baking for about 30 minutes. Serve & enjoy!
• (If you are making this ahead of time, cover cooked potatoes and keep warm, uncover and put back in the oven at 400 degrees for about 10 minutes before serving, this will make the topping crispy).