Baked Custard

Baked Custard

I decided to try this recipe for custard instead of the one I usually do. They are easy to make and keep well, though that never happens here. I will freeze the egg whites to use later, As I put in the recipe, I always place a tea towel in the bottom of the pan. Keeps the custards from over baking on the  edges before the center is done, and keeps them from slipping around in the pan. Since the pan will have boiling water in it when you take it out of the oven that is a major concern. Carefully remove the custard from the pan of hot water. Cool on a wire rack; eat warm or cold. If you are going to refrigerate them, cover each dish with plastic wrap and it will keep them from forming a skin on top.

Before Baking 

Best Ever Baked Custards

6 Servings  1 hour 15 minutes

½ cup sugar

6 egg yolks

1 ½ cups milk

½ cup whipping cream,

2 teaspoons vanilla

Pinch of nutmeg

Heat oven to 350°F (180° C).   Gradually whisk sugar into egg yolks. Gradually whisk in remaining ingredients, except nutmeg into egg yolk mixture. Pour into 6  6 ounce custard cups. Place cups into a 13x9” pan. 

Fill custard cups about ½ full. (if you pour the custard mixture into the measuring cup you have already used it is much easier to pour into the cups.)

Pour warm water (not boiling) around cups in pan.( I always place a tea towel in the bottom of the pan before putting the cups in. Keeps them from sliding around and makes it much better to handle.)

Sprinkle the tops of the custards with nutmeg, 

Bake for 50 to 60 minutes, until a cold table knife inserted just off center comes out clean. They will continue baking from the heat of the custard so do not overbake.

Land O Lakes Treasury of Country Recipes