Baked Custard

By John, 22 September, 2013
Description

Classic Baked CustardThis simple dessert is easy to make, but it's not fast. The basic recipe is not very elegant, but you can work with fine, fresh ingredients and a little imagination to make it special for many uses.

I like a simple classic custard best with fresh berries in the summer or sweetened with maple and served with glazed nuts in cooler weather. Try serving it with Madeira.   

Yield
4 Servings
Preparation time
1 hour, 30 minutes
Ingredients
2 c Milk
2 Eggs
1 Egg Yolk
1⁄2 c Sugar (or maple syrup or honey)
1 t Vanilla extract (or a liqueur)
Instructions
  1. Preheat oven to 300.
  2. Combine all ingredients well.
  3. Put mixture into 4 large or 6 smaller custard cups and set in a lasagna pan. Fill the pan about 2/3 up the height of the cups with hot water.
  4. Sprinkle nutmeg on top and bake at 300 for 55-75 minutes. If the ingredients were cold, it will take longer. It's done when you can insert a thin knife into the middle and it comes out clean.
Notes
This works best if all ingredients are at room temperature. If the ingredients come straight from the fridge, expect it to take up to 30 minutes longer. This makes a tender custard. For a firmer version, include the whites of one or both of the other eggs. My mother-in-law liked a firmer custard, using three whole eggs to two cups of milk. Play with different sweeteners and other flavors, but remember it is delicate.