Baked Custard by Milly Haskin |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was given to me by my co-worker, Judy Wedman, and was originally written by her beloved mother, Milly Haskin. This recipe makes four individual servings-each ramekin filled with a silky, smooth custard and topped with a sprinkling of nutmeg. This custard was a staple during my tonsillectomy recovery, as it's one of the only foods that slid easily down my throat as well as provided much-needed protein. Ingredients:
2 cups milk, scalded |
3 eggs, slightly beaten |
1/4 cup sugar |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
1 pinch nutmeg, ground |
Directions:
1. Preheat oven to 325°F.
2. In a medium saucepan, heat milk until steamy but DO NOT BOIL. Remove from heat and stir in vanilla.
3. In a medium mixing bowl, whisk together eggs, sugar and salt. Slowly add milk and vanilla mixture, whisking thoroughly and constantly.
4. Pour into four 5 oz. ramekins or custard cups and sprinkle with nutmeg.
5. Place ramekins into a baking pan. Carefully pour boiling water into the baking pan around the ramekins (do not drip water into ramekins) until water is 1/2 inch deep in bottom of baking pan. Bake at 325 F for 40-45 minutes or until a knife inserted into the center of one custard comes out clean.
6. Serve warm or chilled.
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