Plain Baked Custard
|Milk||2 Cup (32 tbs)|
|Vanilla extract/Sprinkling of ground nutmeg||1⁄2 Teaspoon|
Set your oven at 325°F.
Put the milk in a heavy saucepan and place over low heat.
In a bowl mix together the eggs, yolks, sugar, salt, and vanilla, if you are using it.
Mix well but don't beat.
When tiny bubbles appear around the edge of the milk pan, pour about a third of it into the egg mixture and mix until well blended, then add this mixture to the remaining milk and again mix.
Put 6 buttered custard cups (the 4- or 5-ounce size) in the larger pan and strain the custard mixture into them If nutmeg is your choice, sprinkle a little on the top of each custard.
Put pan in the oven, then pour hot water into the pan so that it conies halfway up on the custard cups.
Be careful not to splash the water.
Bake for 30 minutes, then check.
If the custard wiggles like unset jelly, bake another 5 minutes, then insert a small knife near the center of one of the custards.
If, when it's pulled out, the blade is shiny (not milky looking), the custards are done.
If not, try 5 minutes more.
When done, remove from oven and lift cups from the hot water (tongs help here).
Serve at room temperature or icy cold, whichever you think tastes best.