Prep 5 mins
Cook 30 mins
I clipped this from the newspaper many, many years ago. I thought I'd better do something before the paper crumbles away to nothing.
- 3 eggs, beaten lightly
- 3 tablespoons sugar
- 1 1⁄2 cups milk
- 1 tablespoon rum
- 1⁄4 teaspoon salt
- grated nutmeg, to sprinkle on top
- Combine everything except nutmeg.
- Pour into 4 individual custard cups.
- Top with a sprinkle of nutmeg.
- Set in a pan with 1 inch of water.
- Bake at 325F for 30 minutes until knife inserted in center comes out clean.
- Do not over bake.
- Serve warm or cold with little crispy cookies.
Country-Wife, thank you for sharing this delicious custard recipe which is so quick and easy to prepare. I, too, found it to be very runny after baking it at 325 degrees for 30 minutes. It was perfect after I turned the temperature up to 350 and baked it for another 20 minutes. Next time I plan to bake it at 350 for about 30 minutes.
Made your custard this evening and it tasted wonderful. Warm custard is a true comfort food for me. Now...that said, after 30 minutes the custard was still runny. This could be because I used freshly made soy milk.(?) Anyway I turned the oven up to 350 and baked another 15 minutes and it set up nicely. I really like the hint of rum in the custard, and by the way I didn't have real rum, I used rum extract about 1 teaspoon. Also used splenda instead of sugar. Is this still your recipe? :>) But I really liked, it was easy to make and tasted great. Thanks for submitting countrywife.