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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.  

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Ingredients

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•  3 eggs, beaten

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•  ¼ cup sugar

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•  Sea salt, just a pinch

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

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•  2½ cups of whole milk 

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•  Nutmeg to sprinkle on top (optional)

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

 

 

9x13-inch pan.

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Instructions

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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.  They need to cool at room

 

 

 

temperature for one hour. Then put in the refrigerator (uncovered) to finish

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cooling.  Can be served warm or chilled.  

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Tips

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•  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.

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