Thursday, April 28, 2011

Old-Fashioned Baked Custard

When I was young, my mother often made old-fashioned baked custard in the fall and winter.
It still brings back fond memories.

Recently, I made some- even though it's spring-time.
On a rainy day, the smell of custard baking is absolute Heaven!

I use my mother's old recipe....from her tattered copy of the Fanny Farmer Cookbook.

It has become much more tattered since she gave it to me about 15 years ago.  
I cherish the book; not only because it contains recipes from my childhood, but also because of the inscription:
It was a gift from my mother to my father the year before they divorced.
I'm just glad I have it in my possession.  : ) 

The baked custard recipe within says this:

"This kindly old dessert still nourishes and comforts.  Traditionally served in familiar brown custard cups, it can also be made in one large baking dish." 
~The Fanny Farmer Cookbook, 1980

It's truly simple to make, although I've changed it slightly to my taste, increasing the sugar and vanilla:

Preheat oven to 325.  
Grease a one quart baking dish or 8 ramekins.  ( I use glass bread pans or ramekins)
Set a shallow cake pan large enough to hold the baking dish or ramekins in the oven.  Fill with 1 inch of hot water.

Beat together:
2 egg yolks
3 eggs

Stir in:
3/4 cup sugar
1/8 teaspoon salt
2 1/2 teaspoons vanilla

3 cups very hot milk.  (Heat milk to hot, but not boiling.)

Stir til sugar is dissolved, add a sprinkling of cinnamon.  (optional)

Poor into baking dish (es) and sprinkle with nutmeg.

Put baking dish into shallow water pan and bake for about 45 -60 minutes.  (Less time for small ramekins)
Custard is set when a knife inserted in center comes out clean.

(I doubled the recipe)
Content copyright © 2011 by Jessa at Graceful Landing

Eat warm or cold- they're both divine!
 Content copyright © 2011 by Jessa at Graceful Landing

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