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To me, baked custard is definitely a "comfort food." I can eat these custards anytime of the day.
I especially like them for breakfast - it's a quick breakfast that provides you with protein and calcium.
More of Linda's
Puddings, Creams, and Custard Recipes.
Also check out my
Low Fat Baked Custard (Old Fashion) - A low fat and low calorie version of the above Baked
Custard. I made this version all the time, as I seem to be always trying to lose weight.
Baked Custard -
Old-Fashioned Baked Custard Recipe
Puddings, Creams, & Custards,
Yields: 6 servings
Prep time: 15 min
Cook time: 30 minutes
4 to 6
1/2 cup granulated
2 teaspoons pure vanilla extract
1/4 teaspoon salt (optional)
3 cups milk, heated until very hot
Ground nutmeg or ground cinnamon for garnish, optional
* The amount of eggs used can vary according
to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for
breakfast, I increase the recipe to 6 eggs.
Preheat oven to 350 degrees F. Adjust oven
rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce)
custard cups and set them into a large baking dish. If cooking custards in a metal pan,
cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the
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.
Definition of Water Bath or Bain-Marie (bahn
A hot water
bath or bain-marie are used to cook custards and baked eggs in the oven without
curdling or cracking, and also used to hold sauces and to clarify
butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very
heat sensitive and only need to be warmed to cook thoroughly.
They will start to get firm at only 145 degrees. Cooking them
with a slow, gentle heat keeps the eggs soft and smooth.
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. NOTE: The most common mistake people make in baking a
custard is not putting enough water in the hot-water bath. The water should come up to the
level of the custard inside the cups. You must protect your custard from the heat.
Carefully pour hot water into the baking pan to come up the sides of the custard
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 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's
when you can remove it from the oven. If using a
digital instant-read thermometer, inserted in the centers, it should register 160 degrees F. Begin
checking temperature about 5 minutes before recommended time.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
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).
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -