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.