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Traditional Baked Custard

Western.Chefs's picture
Ingredients
  Eggs 6 Small
  Granulated sugar 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk/2 cup evaporated milk and 2 cup water 1 Quart, scalded (Bottled Milk)
  Vanilla extract 1 Teaspoon
Directions

For individual custards use 4 eggs; for a large custard use 6 eggs.
Beat the eggs slightly, add the sugar (exact amount depends upon sweetness desired), and salt, and stir until well mixed.
Add the scalded milk gradually, while stirring constantly.
Add vanilla, and a sprinkle of nutmeg if desired.
Mix thoroughly.
Grease 6-8 custard cups or a 1 1/2 qt casserole and pour in the custard mixture.
Place in a shallow pan containing warm water and bake in moderate oven of 325°F 45 min for individual custards, or 50-60 min for a large custard.
Test by inserting a silver knife into center of the custard.
If the knife comes out clean, the custard is done.
Half cream and half milk may be used in this recipe to give a richer dessert.
1/2 c cut-up, pitted dates may be added.
Chill well, then unmold and serve with cream, Caramel Sauce, or fresh, canned or stewed dried fruits.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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