Individual Baked Custard Recipe
Ingredients
| Milk | 1 Quart | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 4 eggs, beaten slightly | ||
| Vanilla | 1 Teaspoon | |
| Butter | ||
| Nutmeg or cinnamon | ||
Directions
Scald milk with sugar and salt, stir slowly into beaten eggs and add vanilla.
Strain into custard cups or a large baking dish, dot with butter and add a dash or two of nutmeg.
Set cups in a shallow pan of hot water to come up almost to top of cups.
Set on center rack in oven and bake in a moderately slow oven (325° F.) until done, about 30 minutes.
(This short baking time is possible only if the custard mixture is actually hot when poured into the cups and placed in the oven.) Just before baking time is up, begin to test for doneness, and continue baking only until custard tests done.
Be careful not to overbake, as baking too long or at too high a temperature will result in wheying or "weeping" of the cooled custard.
Serve directly from individual cups or spoon out into individual serving dishes and serve with any desired dessert sauce on top, if desired.
Strain into custard cups or a large baking dish, dot with butter and add a dash or two of nutmeg.
Set cups in a shallow pan of hot water to come up almost to top of cups.
Set on center rack in oven and bake in a moderately slow oven (325° F.) until done, about 30 minutes.
(This short baking time is possible only if the custard mixture is actually hot when poured into the cups and placed in the oven.) Just before baking time is up, begin to test for doneness, and continue baking only until custard tests done.
Be careful not to overbake, as baking too long or at too high a temperature will result in wheying or "weeping" of the cooled custard.
Serve directly from individual cups or spoon out into individual serving dishes and serve with any desired dessert sauce on top, if desired.
Chef
