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Old-Fashioned Baked Custard Recipe

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This recipe for Old-Fashioned Baked Custard is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 6 Eggs
1/2 c. Granulated Sugar
2 tsp. Pure Vanilla Extract
3 c. Milk - Heated Until Very Hot
Ground Nutmeg or Ground Cinnamon For Garnish
Directions:
Directions:
Preheat oven to 350º F. Adjust oven rack to center position. Lightly butter six (6-ounce) custard cups and set them into a large baking dish.

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

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 up to the level of the custard inside the cups. Note: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.

Bake 25 to 30 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 cup you are using, but begin checking at 20 minutes and check back regularly.

When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

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

Some say that when covering with plastic wrap one should make sure the plastic wrap rests gently on the top of the custard to keep moisture out.
Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
The amount of eggs used can vary according to your needs. When making a custard for dessert, use 4 eggs. When making custard for breakfast, use 6 eggs.

 

 

 

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