Baked Custard

Since we are doing Custard recipes this week, I wanted to use our favorite dessert.

Plain baked cup custard is one of the easiest to make, easy to dress up and a favorite of children and adults alike.

I generally serve it right out of the custard cup it is baked in, but a nice addition is to unmold it and serve with a fresh berry sauce or just fresh fruit with a little sugar added to the fruit. Raspberries are really good as they add some tartness to this.

The recipe I use again goes back to an old Joy of Cooking cookbook. I hope you will give it a try and enjoy it as much as we do.

Baked or Cup Custard

Preheat oven to 325°.

Blend together 2 cups milk, 1/3 cup sugar (or a scant 1/3 cup honey),1/8 teaspoon of salt.

Add and beat well 3 beaten whole eggs. For a stiffer custard add one egg white

Add 1 teaspoon vanilla and 1/8 teaspoon nutmeg.

Divide into 6 custard cups (4 ounce to 5 ounce).

Place in a large cake pan into which you have placed a dish towel. Pour hot but not boiling water around the dishes to a depth of 1 inch or so.

Bake in 325° for 39 minutes or until a cold table knife inserted in the side of the custard comes out clean. Remove and let cool on rack. If you are going to keep them refrigerated for any length of time, cover each with plastic wrap after they are cold. They will keep without forming a skin on top.

2010 Cost: $1.11 or 19¢ per serving

Per Serving : 132 Calories; 5g Fat (35.7% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.