Baked Custard
Recipe: #7880
January 12, 2012
Categories: Desserts, Puddings, 5 Ingredients Or Less, Oven Bake, Gluten-Free, Vegetarian, Milk, more
"When my daughter was pregnant with her first child (my first grandchild), she craved this custard. I made this almost every day for her. That was almost 29 years ago. My grandmother told me that the secret for smooth custard is not to beat the eggs too much or too hard--beat them just right (she showed me). Also, put a clean dish towel in the bottom of the baking dish that you are placing the custard cups into, and add water to the dish. I don't know what this is supposed to do, but my custard is always smooth and good. Don't worry, the towel will not burn."
Ingredients
Nutritional
- Serving Size: 1 (112.3 g)
- Calories 121.9
- Total Fat - 4.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 78.4 mg
- Sodium - 209.3 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0 g
- Sugars - 15.1 g
- Protein - 5 g
- Calcium - 104.6 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slightly beat to mix well--eggs, sugar, and salt.
Step 2
Heat the milk and add slowly to the egg mixture, stirring all the while; add the vanilla.
Step 3
Place the custard cups into a baking dish or pan; fill them with the egg mixture, and then add hot water to the baking dish.
Step 4
Grate fresh nutmeg on the top of each one and bake at 350 degrees for 30-35 minutes or till a silver knife comes out clean when thrust into the center of the custard.
Step 5
NOTE: Usually the time listed above is good for me and my oven and I don't need to check it with a knife.
Tips
No special items needed.