Old Fashioned Custard
from the Woman's Home Companion Cookbook
• 4 large eggs
• 1/3 cup sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla
• 3 cups of whole milk, scalded
• Freshly grated nutmeg
1. Preheat the oven to 375˚F.
2. Beat the eggs slightly. Add the sugar, salt and vanilla; whisking constantly, slowly add the scalded milk.
3. Strain the mixture into the custard cups (I needed 7 cups); grate nutmeg over each custard, and place in a pan containing hot water. The water should cover the cups up to the level of the custard.
4. Bake for about 30 to 35 minutes, or until a knife inserted into the center of the custard comes out clean.
I know those rainy summers in Maine. Here in Vermont we're getting the same weather. Soup on the lunch menu and something hot for dinner. Custard for dessert... oh, yes! Thank you!
ReplyDeleteYour welcome! I have been making bread and shepard's pie too..:) Here's hoping my veggies do well in the garden so I'll have plenty to put up! Have a wonderful day.
DeleteCan you add coconut?
ReplyDeleteHi Gloria, yes you can add coconut that would be a great flavor!
DeleteHow much coconut do you think I should add?
ReplyDeleteI would say 1/4 of a cup if your putting it in the mixture or you could sprinkle each cup with a little for the last 5 mins. of baking time. Hope this helps. Let me know how it turns out if you make it! :)
DeleteLove this recipe. I can't have sugar so I used Monk Fruit for sweetener. Here up in Jackman Maine it's still snowy but this is my comfort food.
ReplyDeleteHi Stacey! The Monk Fruit is a great idea, we use Truiva now in ours instead of sugar and it works just fine. I am in Oxford country here in Maine and we still have about 2 feet of snow laying around but the sun is out and I hear melting going on!! Lol Have a great day. :)
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