 Look familiar? Yup... it's a repeat. But it's not because I'm getting lazy and haven't been spending time going through my extensive recipe files or stacks of cookbooks and magazines looking for something new to entice me. It's cold and blustery today. I'm making breaded chicken cutlets with seared broccoli and roasted fingerling potatoes for dinner tonight. All of those demand a comforting dessert to finish off the meal, and for me this is it -- made all the more appetizing in vintage turquoise custard cups!  Unlike Crème Brulée where I insist that egg yolks and heavy cream are used, I take a less critical approach when I bake egg custard in cups. Altho' it's always tastiest with a high fat content, I use everything from 1% milk to half & half to make this custard, and if I really want to be decadent, heavy cream. In the end, the ingredients I use depend on how I feel at the time and what's in the fridge. This time I made the custard with whole milk. And if there's any left in the morning, you know what I'll be having for my breakfast. • • • • • • • • • • • • • • • • OLd • faShiOned CuStaRd recipe from the Woman's Home Companion Cookbook • 4 large eggs • 1/3 cup sugar • 1/2 teaspoon sea salt • 1/2 teaspoon vanilla • 3 cups of whole milk, scalded • Freshly grated nutmeg 1. Preheat the oven to 375˚F. 2. Beat the eggs slightly. Add the sugar, salt and vanilla; whisking constantly, slowly add the scalded milk. 3. Strain the mixture into the custard cups (I needed 7 cups); grate nutmeg over each custard, and place in a pan containing hot water. The water should cover the cups up to the level of the custard. 4. Bake for about 30 to 35 minutes, or until a knife inserted into the center of the custard comes out clean.  TAKE a LOOK: Comments04/08/2011 12:06pm
this recipe looks fantastic! i am in LOVE with the color of those vintage custard cups... where did you find them? 04/08/2011 12:28pm
I wouldn't have known these were a repeat, since those fabulous vintage custard cups make them look "new" again! Eileen 04/08/2011 12:58pm
Jamie- I used to go to estate sales, antique shops, garage sales, etc., a lot, and I would look for things like this. I rarely go anymore because I feel like there's nothing else I need. I found some great things! 04/09/2011 6:52am
Eileen, now that I've made your chocolate pudding recipe about 3, 281 times, I think I'm ready to move on (for the time being) to a new treat. Your custard certainly fits the bill. Fresh local eggs are in abundance. 04/10/2011 8:25pm
I would never guess that custard would be easy to make. You make it seem so easy. The cups are gorgeous and remind me of Chinese tea cups. I wonder if tea cups could also be used? Eileen 04/11/2011 6:20am
Bunny Eats- You can use any cup that can be put in an oven at 375˚. 09/13/2011 9:01am
This is the exact recipe I've been using for years (except the sea salt) and it always turns out perfectly. I frequently use some of my antique Rockingham-glazed custard cups because they look so rich and are wonderfully old - custard always feels like something wonderfully old. LeAnn Werner 02/15/2012 7:06pm
When you say strain in to cups, do you mean to actually strain with a strainer in to the cups? Thanks! Eileen 02/16/2012 6:39am
LeAnn -- Yes. Pouring the custard through a metal, mesh strainer will give you a smoother, finished custard. Your comment will be posted after it is approved. Leave a Reply |  Eileen's
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