Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Old-Fashioned Baked Custard

Yield: 3

servings

15 minutes

active time

45 minutes

total time

Ingredients

4 eggs*

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

1/4 teaspoon salt (optional)

3 cups milk, heated until very hot

Ground nurmeg

Directions

PREHEAT: Bake to 350 degrees F. Adjust oven rack to center position.

1. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a l13x9 glass baking dish.

2. In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt; beat until dissolved. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg.

3. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way up the sides of the custard cups.

5. Bake 30 to 35 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that is when you can remove it from the oven. If using a digital instant-read thermometer, inserted in the centers, the internal temperature should register approximately 170 to 175 degrees F. Begin checking temperature about 5 minutes before recommended time.

6. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

Makes 6 servings (depending on size of custard cups).

Yield: 3

servings

15 minutes

active time

45 minutes

total time
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