Baked Custard

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4 lg. eggs
1 qt. milk
1/2 cup sugar
2 tsp. vanilla extract
1/4 tsp. nutmeg
Preheat oven to 350°.

Scald milk (bring to boiling point until thin skin forms). Beat eggs and sugar until light. (note: If using an artificial sweetener, dissolve it in the milk; some will not dissolve in the eggs.)

Add milk, salt, and vanilla, stirring quickly. Pour into custard cups and sprinkle tops with nutmeg.

Place cups in pan half full of hot water and bake for 30-40 minutes until a knife inserted near the center comes out clean.

This is an excellent dish to be taken to the sick as it is easily digested.

10 – 12 servings : Sophia Sublett Martin, from Bess Kenderdine Bullard

  • Omit nutmeg; chill after baking; top with toasted slivered almonds and whipped cream (particularly good with next variation)
  • Mix 8 tsp. instant coffee with 2 Tbsp. hot water and add to milk before adding to eggs.

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