Southern Baked Custard

When I was growing up, Baked Custard was on the menu at least twice

a month. My mother had custard cups that were only used for this

dish. And when we had company, she brought out the "fancy" custard

cups.

Ingredients

• 3 eggs, beaten

• ¼ cup sugar

• Sea salt, just a pinch

• 1 tsp of a good vanilla (almond (Amaretto) works too)

• 2½ cups of whole milk

• Nutmeg to sprinkle on top (optional)

Heat oven to 350°F. You will need 6 custard cups (6-oz size) and

a 9x13-inch pan.

Instructions

In a large bowl, beat the first 4 ingredients until mixed well.

Gradually add the milk while stirring. Pour into the custard cups,

dividing evenly; sprinkle with nutmeg. Set the cups in the 9x13-inch

pan; fill with 1-inch of hot water and place in preheated oven. Bake

for 45 minutes to an hour until a flat knife inserted in the center

comes out clean. Can be served warm or chilled.

Tips

• No custard cups? Pour the mixture into a 1½ quart casserole dish,

place in a larger pan and pour in 1-inch of hot water. Bake at 350°F

for about 50 minutes to an hour.

KEYWORDS

southern baked custard, best baked custard

LAURA LEE ALICE
COOKS