Set the oven for 325 degrees Fahrenheit. Crack the eggs and place them in a ramekin or custard cup. Spoon milk over the eggs. Bake for 10-12 minutes.
You wind up with a multi-brand blend of custard powders from which you can make perfectly fine custard.
If you mean when are they done, the answer is when they reach an internal temperature of 180 degrees Fahrenheit. In terms of baking in the oven it depends. I usually start at 425 for 15 minutes to set the crust and then lower to 300 so I don't over bake the custard.
the phrase over egging the custard means going to far or over embellishing on something to the point of disbelief , also if you over egged your custard it would just taste like egg yolks and therefore wrong
It dries out in about 10 minutes, and if you do, bake at 175* F.
Yes and no. How many eggs did you use? What is the ratio of sugar and fat. Do you have an icecream maker. Eggs do not freeze well ,they coagulate, the moisture is squeezed out of them and they end up toughened and granulated,the liquid and solids separate. However Ice cream can be made from a custard base.
No it cannot. Jell-O Americana Custard is a set type of custard (as in flan or creme caramel). Bird's custard can be made runnier, as a sauce, or thicker, as a pudding. It will not set, however. I highly recommend it (especially as a hot sauce over crisps or cobblers), but they are different products.
No, it's no different than a pumpkin pie, using eggs and cream as a custard base.
It makes the person who eats it a Cake so don't try it
they will bake and die
You can use the programmable breadmaker to bake anytime you want it to.
Yes