Have you tried Birds Custard Powder? It is some sort of instand pudding that a lot of people like. I make custard (creme Anglaise) with milk, sugar, vanilla, and egg yolk, which is very easy, but you do have to cook it to 170 degrees, and I use a candy thermometer for that. If I am making ice cream, I substitute cream for half or more of the milk.

I'm on a very soft food diet right now also because I just had oral surgery (implant), and I go back to the doctor tomorrow for a follow-up. I made several batches of potato soup plus a very soft turkey meatloaf.

Lars

You can make custard in the microwave.

MICROWAVE EGG CUSTARD - 4 servings

1 1/3 cups whole milk
3 eggs
1/4 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
Dash of ground or grated nutmeg

Microwave milk in 2 cup container at high temp until tiny bubbles appear around edges of cup, 2 to 3 1/2 minutes.

Mix eggs, sugar, salt and vanilla in 1-quart bowl. Blend in milk. Divide into four 6-ounce custard cups; sprinkle with nutmeg.

Microwave at medium-high temp setting until custard resembles soft-set gelatin, 4 to 7 minutes. Center will become firm as custard cools. Chill several hours before serving.

(Rearrange and rotate the dishes every two minutes.)

Lars, do you cook this on top of the stove? If so, how long does it take? Right now I'm trying to stay away from packaged food for other reasons, I guess mostly because I'm not even up to vegetables yet, so I need the nutrition that's in the real thing.

Ruthanna, I'll pass this on to DH. He's doing nearly all the cooking these days.

I do it on the stovetop over very low heat, stirring constantly. Depending on the heat, it takes about 10-15 minutes, but it's definitely worth it.

Here is a recipe very similar to what I make. Note that it does not have salt in it - salt will detract from the sweetness, at least to my taste.

Lars

Thanks, Lars. Stirred custard recipes are almost the same, using 3 whole eggs instead of 5 egg yolks. Another time I'd love to try the creme anglaise! (lower fat atm as well)

I make Baked Honey Custard often; it's easy, not too sweet, and comforting.

BAKED HONEY CUSTARD Source: lifesafeast.blogspot.com

3 large eggs
ý cup (125 ml) runny (liquid) honey
ü tsp salt
3 cups (700 ml) milk
ý tsp vanilla extract
Nutmeg

Preheat the oven to 350ðF (180ðC). Prepare 6 to 8 ramekins or oven-safe custard cups; place them in a baking pan that will hold water.

Place the 3 cups milk into a saucepan and gently (over low to medium heat) bring it just up to the boil. Immediately remove from the heat.

Whisk the 3 eggs in a medium to large bowl. Add the honey and salt and whisk briskly until well blended. Pour the scalded milk into the egg and honey mixture in a slow stream while whisking constantly. Once all of the milk has been blended in, stir in the vanilla.

Evenly divide between the custard cups which are already sitting on the baking pan. I find it easier to pour the liquid into a large measuring cup with a spout, which allows you to pour cleanly into the cups without making a mess. Dust the top of each custard with just a tiny pinch of nutmeg and place the baking pan in the preheated oven. Very carefully pour very hot water (tap water is fine) in the baking pan, around the custard cups, careful not to get any water in the custards.

Bake the custards for 40 - 50 minutes (the original recipe called for closer to 35 minutes for individual custard cups while mine baked closer to 50 minutes. Just check often.) The custards are done when set in the center; test by very gently touching the top of the custard or gently jiggling the pan. The will continue to firm up a bit when chilling.

When set, remove the pan from the oven and place on a cooling rack. Allow to cool for about 10 minutes. Carefully lift each custard from the water bath and place on a cooling rack until cool enough to refrigerate. Cover each in plastic wrap and chill.

Teresa

Last week we had an abundance of eggs and craved a custard pie. As most of you know I am not a fan of making a pie crust. Did a search on Crustless Custard Pie.

The flavor was very good, but it didnt really cut like a pie.
Very easy also.

Cooks.com wouldnt let me copy and paste, here is the link.
Added fresh nutmeg along with some cinnamon.

Would make again as it was so easy. Much easier than stirring and cooking in a pan.

Here is a link that might be useful: Crustless Custard Pie