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    You are in: Home / Recipes / Baked Custard by Milly Haskin Recipe
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    Baked Custard by Milly Haskin

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    MarthaStewartWanabe's Note:

    This recipe was given to me by my co-worker, Judy Wedman, and was originally written by her beloved mother, Milly Haskin. This recipe makes four individual servings--each ramekin filled with a silky, smooth custard and topped with a sprinkling of nutmeg. This custard was a staple during my tonsillectomy recovery, as it's one of the only foods that slid easily down my throat as well as provided much-needed protein.

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    Units: US | Metric


    1. 1
      Preheat oven to 325°F.
    2. 2
      In a medium saucepan, heat milk until steamy but DO NOT BOIL. Remove from heat and stir in vanilla.
    3. 3
      In a medium mixing bowl, whisk together eggs, sugar and salt. Slowly add milk and vanilla mixture, whisking thoroughly and constantly.
    4. 4
      Pour into four 5 oz. ramekins or custard cups and sprinkle with nutmeg.
    5. 5
      Place ramekins into a baking pan. Carefully pour boiling water into the baking pan around the ramekins (do not drip water into ramekins) until water is 1/2 inch deep in bottom of baking pan. Bake at 325 F for 40-45 minutes or until a knife inserted into the center of one custard comes out clean.
    6. 6
      Serve warm or chilled.

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    Nutritional Facts for Baked Custard by Milly Haskin

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 181.7
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 3.9 g
    Cholesterol 156.5 mg
    Sodium 258.5 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 0.0 g
    Sugars 12.6 g
    Protein 8.7 g

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