Traditional Baked Custard Recipe
Ingredients
| Eggs | 6 Small | |
| 2-4 tablesp. granulated sugar | ||
| Salt | 1/2 Teaspoon | |
| 1 qt. bottled milk, scalded, or 2 c. evaporated milk and 2 c. water, scalded | ||
| 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.
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.
Chef
