Baked Custard

posted by Connie 11-07-98 9:00 PM

Baked Custard
from the Betty Crocker Cookbook published in the '50's.

2 large eggs
1/3 cup sugar
1/4 tsp. salt
2 cups milk (and remember this is from the '50's , so you probably would want to use whole milk to recreate a recipe for old-fashioned goodness)
nutmeg for flavoring
1 tsp. vanilla, if desired

Beat together the eggs and sugar. In the meantime, scald the milk (heat until crinkly film forms on top) add vanilla if using and pour into 6 custard cups/ramekins or a 1 1/2 quart casserole and set in pan of hot water (1" up on cups). Sprinkle nutmeg over tops.

Place in a 350 degree oven and bake 30 to 35 minutes. Bake just until silver knife thrust into custard comes out clean. Immediately remove from heat. Serve cool or chilled.

Chocolate variation: add 1 1/2 squares unsweetened chocolate (1 1/2 ounces) to milk before scalding. Before pouring into egg mixture, beat with rotary beater until smooth.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line