Print Friendly, PDF & Email

Baked Egg Custard

By Debrah Mosimann of Swiss Woods

Egg Custard goes back as far as my memory does. It is one of those comfort foods of childhood though I have realized as an adult that it is really a Lancaster County thing. That is really too bad! It should be a world wide thing! So easy, few ingredients, easy to digest and just plain good.
In my early married days I would make these and Werner would complain that he did not like nutmeg. Being the good wife I would make a batch and leave several plain for him. One day I checked the fridge to find all of the plain ones taking up space and not a single nutmeg laced one. I tracked Werner down to ask why and miracles of miracles he now likes the nutmeg ones.
All that to say, these are really yummy.  Serve with whatever fruit is in season. Allow the time to chill and if you want to notch it up a bit substitute 1/2 cup of the milk with cream. But then again. I love cream.

 

Photo credit: Jenna Strawbridge

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Servings: 12 1/2 cup custard cups

Ingredients:

  • 4 cups whole milk
  • 4 large eggs
  • 1/2 cup sugar, scant
  • 2 tablespoons vanilla
  • 1 whole nutmeg

Instructions:

  1. Preheat the oven to 325F.

  2. Whisk the eggs for about 30 seconds. Add the sugar and whisk another 30 seconds to dissolve. Add the milk and whisk until well combined. Add the vanilla.

  3. Place the ramekins in a baking pan that is at least 2 inches high. Pour the egg mixture into the ramekins filling each to the top.

  4. With a microplane or fine grater grate the whole nutmeg onto the top of the egg mixture until covered. If you are using ground nutmeg sprinkle on top until it covers the whole top. (If you are not using whole nutmeg, ground will do just fine, just make sure the surface is coated but not over done. You will find the amount that you enjoy.

  5. Place in the preheated oven and then from the side fill the pan with hot water until it reaches about half way up the ramekins.

  6. Bake for 40 min or until a knife inserted into the middle of the egg mixture comes out clean. I usually check at around 25 to see how they are setting.

  7. Remove from the oven and allow to cool. Remove the ramekins from the water bath and chill overnight. Serve with fruit.

Leave a Reply

Your email address will not be published. Required fields are marked *