Baked Custard

Baked Custard

3 large eggs

1/3 C of sugar (guess you could substitute maple syrup)

1 tsp vanilla

Dash of salt

2 1/2 C warm milk

Ground nutmeg

1. Preheat oven to 350.

2. In medium bowl, best eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into 6 6-ounce custard cups or small Pyrex cups. Sprinkle with nutmeg.

3. Place cups in 13X9” pan on oven rack. Pour very hot water into pan within 1/2” of tops of cups.

4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water and cool about 30 minutes. Refrigerate covered. ( I never have unmolded-/ just eat from custard cups) Great if recovering from flu — mild nourishment.

Can make this into crème caramel—-

Before making custard, in heavy 1-quart saucepan, heat 1/2 C sugar over low heat 10-15 minutes, stirring constantly with wooden spoon until sugar is melted and golden brown (sugar becomes very hot and could melt a plastic spoon). Immediately divide syrup among the 6 custard cups before it hardens in saucepan; carefully tilt cups to coat bottoms(syrup will be very hot). Let syrup harden in cups for about 10 minutes. Make custard as directed in Step2 above; pour over harden syrup in cups; bake as directed in steps 3 and 4z. Cool completely; cover and refrigerate — up To 48 hours—

To unmilitary, carefully loosen side of cup with knife or small spatula. Place a dessert dish on top of cup and holding tightly, turn dish and cup upside down. Shake cup gently to loosen Caramel syrup will drizzle over custard, forming a sauce.