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Baked Vanilla Custard
We like the idea of an elegant, tasty dessert that you, perforce, prepare hours ahead of the meal.
| 3 large eggs |
1/3 c. sugar |
| 1/8 t. salt |
2 c. milk |
| 3/4 t. vanilla extract |
ground nutmeg, to taste |
| Maple syrup or blueberries or blackberries, to taste |
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- Preheat the oven to 325o. Bring a pot or tea kettle of water to scalding hot.
- In a medium bowl, blend eggs, sugar, and salt.
- In a small saucepan, heat the milk until it's steaming. Gradually whisk the milk into the egg mix, stirring
until the sugar is dissolved. Stir in the vanilla.
- Pour the mix into 4 ramikins or custard cups, and dust the cups with the nutmeg.
- Place a cake rack in a flat cake pan, place the ramikins on the rack, slide the pan into the oven, and
add enough water to come at least halfway up the ramikins.
- Bake for 40 to 60 minutes, until the custard is set. Remove the pan from the oven and the ramikins from
the water. Allow the custard to cool for 30 minutes before covering each tightly with plastic wrap and
refrigerating for at least 2 hours.
- Serve with your choice of maple syrup, fresh blueberries, or fresh blackberries.
4+ servings
Source: Joy of Cooking (75th Anniversary Edition)
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