Prep 5 mins
Cook 45 mins
Easy to make,easier to enjoy! This custard is done when it appears set but still jiggles slightly. The custard will firm up as it cools. Bet you can't just eat a little!
- Heat oven to 350*.
- In large bowl, combine eggs, sugar, salt and vanilla; blend well.
- Gradually stir in milk.
- Pour into 6 ungreased 6-oz.
- custard cups.
- (If desired, pour mixture into 1 qt. casserole dish.) Sprinkle with nutmeg.
- Place custard cups in 13x9 inch pan.
- Pour boiling water into pan around custard cups to a depth of 1 inch.
- Bake at 350* for 45 to 55 minutes or until knife inserted near center comes out clean.
- Serve warm or cold.
- Store in refrigerator.
Oh this is absolutely DIVINE!! This may serve 6 in a normal household but in this custard loving house it served two. Of course I doubled the vanilla (I usually do). I baked this in a single casserole dish and it only took 30 minutes. This custard is silky smooth and has a wonderful flavour. It beats those packet mix ones hands down!
Flavors are spot on, but I always double my vanilla too. :) I used a slightly different method to cook this as well.. by scalding the milk by itself and pouring it into the egg/sugar mix very slowly, using a whisk to temper it nicely. Then I put it back on the stove and brought to high heat for only a few minutes, whisking constantly.. then into the cups or dish through a sieve(I find this part particularly important for the silky texture, to remove any cooked egg...) > into the oven. Yum!
The name says it all! Comfort food at it's best! My grandmother made this all the time, and even used it for the best custard pie I have ever had. My mother used to make it for us when we were sick. Why I haven't made it for years, I don't know, but now that I remember how easy it is, I will be making it often. Thanks for the memory jog! I did add more than a dash of nutmeg (almost a teaspoon) because I love nutmeg. I did the casserole method.