Baked Custard

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Beat eggs lightly with sugar, salt, and vanilla; gradually stir in hot milk.
3. 3
   Pour into 10 custard cups (buttered if you want to unmold custards) or a 2-quart baking dish.
4. 4
   Sprinkle with nutmeg, set in a large shallow pan, and pour in warm water to a depth of 1.
5. 5
   Bake, uncovered, about 1 hour until a knife inserted midway between center and rim comes out clean.
6. 6
   Remove custards from water bath and cool to room temperature.
7. 7
   Chill slightly before serving.
8. 8
   VARIATIONS
9. 9
   Egg Yolk Custard: Prepare as directed, using 2 egg yolks for each whole egg.
10. 10
    Per serving (whole milk): 175 C, 285 mg CH, 110 mg S*
11. 11
    Vanilla Bean Custard: Prepare as directed, substituting a 2 piece vanilla bean for the extract; heat bean in milk as it scalds; remove before mixing milk into eggs.
12. 12
    Nutritional count same as basic recipe.
13. 13
    Butterscotch Custard: Prepare as directed, using light brown sugar and half-and-half cream.
14. 14
    Per serving: 215 C, 170 mg CH, 130 mg S*
15. 15
    Chocolate Custard: Prepare as directed, omitting nutmeg, melting 2 (1-ounce) grated squares unsweetened chocolate in scalding milk.
16. 16
    Per serving: 180 C, 150 mg CH, 135 mg S*
17. 17
    For a richer custard, use half-and-half cream.
18. 18
    Per serving: 245 C, 170 mg CH, 130 mg S*
19. 19
    Creme Caramel: Mix custard as directed.
20. 20
    Spoon about 1 tablespoon caramelized sugar into each custard cup, add custard, and bake as directed.
21. 21
    Chill, then unmold by dipping custards quickly in warm water and inverting.
22. 22
    Per serving: 200 C, 150 mg CH, 135 mg S*