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:
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.
2 egg yolks
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