Prep 10 mins
Cook 35 mins
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.
- 2 cups milk, scalded
- 3 eggs, slightly beaten
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 pinch nutmeg, ground
- Preheat oven to 325°F.
- In a medium saucepan, heat milk until steamy but DO NOT BOIL. Remove from heat and stir in vanilla.
- In a medium mixing bowl, whisk together eggs, sugar and salt. Slowly add milk and vanilla mixture, whisking thoroughly and constantly.
- Pour into four 5 oz. ramekins or custard cups and sprinkle with nutmeg.
- 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.
- Serve warm or chilled.