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. It made this version all the time, as I seem to be always trying to lose weight.
Old-Fashioned Baked Custard Recipe
Recipe Type:
Puddings, Creams, &
Custards,
Dessert
Yields: 6 servings
Prep time: 15 min
Cook time: 30 minutes
Ingredients:
4 to 6
eggs*
1/2 cup granulated
sugar
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.
Preparation:
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
bottom.
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 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 halfway cup the sides of the custard
cups.
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 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).
