Baked Custard
Oven: 325°
Servings: four
Ingredients:
2 c. milk, scalded
3 eggs, slightly beaten
1/4 c. sugar
1/4 t. salt
scant 1 t. vanilla
ground nutmeg
Procedure:
Preheat oven. Scald milk in microwave (about 5 minutes). Start tea kettle boiling. Combine eggs, sugar and salt, using a wire wisk. When milk is hot, beat it in. Add vanilla. Put custard into a 2 qt. glass cassarole, or 4-5 custard cups. Place the dish or cups into a larger cassarole (or I use the bottom part of my broiler pan). Pour boiling water around the custard dishes to about a one inch level.
Bake 40-45 minutes for small cups, or 60 minutes for one large dish. Custard is done when a (silver of stainless) knife inserted just off center comes out clean.
Source: Diane Schwartz
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.