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
• 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: