Custard Recipe

From SueR -- A couple people asked for the recipe for the custard I had for refreshments at the Feb 7 meeting. Here it is.

4 - 6 eggs*
½ cup sugar
2 teaspoons vanilla extract

¼ teaspoon salt, optional
3 cups low-fat milk, heated until very hot but not boiling
Ground nutmeg or cinnamon for garnish, optional

* The amount of eggs used can vary according to your needs. When I make the custard for dessert, I use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs. 

* The directions below are for 6 custard cups. I use a souffle dish for a one-bowl custard. I lightly butter the souffle dish and place it in a large Corningware casserole dish for the water bath. I do not heat the water for the water bath, I just use hot water out of the tap. I cook the custard at 350 degrees for about an hour. Check it after about 50 minutes. If the custard is set and the center jiggles a little, I take it out.

Directions:

Preheat oven to 350 degrees. Lightly butter (or use non-fat vegetable spray) six 6-ounce custard cups and set them into a large glass 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 dish to come half way up the sides of the custard cups. NOTE: The most common mistake people make in baking 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 up 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.