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.
I made this for my hubby. It had a good flavor, but it came out as more of a "scrambled egg" consistency, whereas we expected more of a "custard". He did not like it. I, on the other hand, ate quite a bit (and went over my calorie limit on my diet, lol). It was unlike the custard that we are used to. Im pretty sure I followed the directions thoroughly, but im not going to rate it due to the fact that I probably did do something wrong. Sorry...
Had a huge problem. Couldn't stop eating this to let it cool. I devoured one on my own!! Lets just say it's a loooong time since I've had baked custard. I doubled the mix and made two in two metal loaf tins, which I sat in a baking dish of water. I warmed the milk before I added it just cos I've seen other recipes do that. I used low fat high calcium milk. The one I ate was still hot (didn't even get to cool a little!) and yes it was watery, but the 2nd one I chilled and it did set firmly and without the "juice" leaking. However I do prefer my custards thicker than this...hmm this could be a good reason to make it again with an extra egg. My kids thought it wasnt firm enough for their tastes.
I made this for breakfast today. I had to use Starbucks vanilla powder instead of liquid vanilla because the "grocery store" on campus doesn't really sell baking supplies and the powder is what was in my dorm's kitchen. It was pretty good and super simple to make. Thanks!
Custard has to be one of my favorite things --- this is decadently delcious!! I have a hard time keeping away from it! i followed the recipe exactly except for adding some berries ( a mix of raspberries, blueberries, thimbleberries that i thickened w/cornstarch & sugar). It is just heavenly. Thank you very much.
I liked the recipe however I will add more sugar next time I bake it. probably 1/3 cup sugar.
We had these for dessert last night. I divided the custard up into 4 ramikins and baked in the water bath for 45 minutes by which time they were well cooked. The taste was nice and creamy but the watery mixture in the bottom was a bit off puting but will try again and do as a previous reviewer did and chill to set and maybe add an extra egg. Thank you Sharon123 - made for Recipe Swap ##10 - November 2007
I didn't really like this but it was probably because I've never really had custard before and I didn't know what to expect. It did have a strong egg flavor and it was really watery. I added extra sugar before cooking but then had to add more after it was cooked. This looks so good. I wish I had liked it.