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Grandma’s Baked Custard

Baked CustardBaked custard, you are an ultimate comfort food to me.  You used to wake me up with your scent in the morning wafting into my room.  I couldn’t wait to taste that smooth, sweet silky texture.  Sometimes we were allowed to stay up late just to taste you fresh from the oven.

Many memories revolve around custard, including my best childhood friend who hated the stuff.  My sister and I would eat it in front of her trying to make her sick.  We thought it was so funny.

Although most would consider custard a dessert, as a child I often ate it for breakfast.  My mother found it to have no more sugar than anything else you would eat for breakfast.  Some people have doughnuts or sweetened cereal, at least custard is full of protein.

Usually I would never adapt one of grandma’s recipes.  But upon finding this recipe card in my box, I realized neither nutmeg or vanilla were on the ingredient list.  My mother used this recipe but always added both, so I did.

Grandma’s Baked Custard:

  • 2 cups scalded Milk
  • 3 eggs
  • 1/3 cup Sugar
  • 1/2-1 tsp vanilla
  • dash Cinnamon
  • dash nutmeg
  • dash salt

To make scalded milk, simple bring the milk to point of boiling.  Remove from heat, allow to rest about 10 minutes and skim off the skin that forms on the milk.  If you stir constantly you will not get this film on top of milk.  There is a video link attached to scalded milk highlighted above, if you are unsure.

In a bowl whisk together everything but the milk.Baked Custard before baking

Mix milk with egg mixture a bit at a time to temper the eggs, so they do not curdle.

Pour into 9×13 pan.

Bake for 20 minutes or until firm around the edges at 325 degrees.  The custard will continue to set.  Serve warm or chilled.Baked Custard

Pudding Painting

Pudding Painting

“Did you say we can play in pudding”, asks my five-year-old.  This activity is more geared for young toddlers who wouldn’t know any better than to get paint in their mouths.  Turns out my tidy toddler wanted nothing to do with this but the 3 and 5-year-old ended up covered head to toe.

I prepared as directed a few packages of instant pudding, and placed them in shallow pans.  Put out some spreading tools such as paint brushes, cotton swabs, and popsicle sticks.  In the end the girls were so covered they just finger painted.  The kids either got down to unders or had a swimsuit on, and let them play.  While it was warm outside than they were all ready dirty we had a water balloon fight after the pudding fun. I got a warm bucket of water and a wash cloth to get most of it off before coming inside for a bath.

Pudding Painting

Pudding Painting:

  • A few packages of instant pudding (chocolate, vanilla, and pistachio works good)
  • Paint brushes, cotton swabs, popsicle sticks

Rice Pudding

Rice Pudding

Rice pudding is a major comfort food for me, almost as good as homemade tapioca.  This recipe from beats any recipe I have ever tried.  I make this anytime we have leftover white rice in the house.  Usually a double recipe is required if we have any company.

Last year my best friend was visiting from out-of-town and we had made it for dessert.  She ended up having a second helping and taking some home.  This recipe is dedicated to my best friend.  Not only does the taste of rice pudding comfort me, but now I share the memory of her by my side as I cook it.

Rice Pudding:

  • 1½ cups cooked rice
  • 2 cups milk, divided
  • ⅓ cup sugar
  • ¼ teasp salt
  • 1 egg
  • ⅔ cup plumped, raisins
  • 1 tbsp butter
  • ½ teasp vanilla

Rice PuddingCook  1 1/2 cup rice, 1 1/2 cup milk, sugar, and salt in a pot over medium heat until thick and creamy.  About 20 minutes, making sure to stir constantly.

Stir in 1/2 cup milk, 1 egg beaten, and 2/3 cup plumped raisins. Cook 2 minutes more. (Plump raisins by covering them in boiling water and allow them to set for 10 min. or so and drain water)

Remove from heat, stir in 1 TBS butter and 1/2 tsp vanilla.

Serve warm or chilled.

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