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Baked Cup Custard

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"Where I'm from, soothingly smooth custard is a treasure brought to the home of the sick and infirm by little old ladies. There is just something about it that makes you feel better. If you are ever feeling blue, this little cup of custard can console you."

List of Ingredients

◦ 2 cups whole milk
◦ � vanilla bean, split, or � teaspoon vanilla extract
◦ 2 large eggs
◦ 1 large egg yolk
◦ � cup sugar
◦ � teaspoon salt
◦ Freshly grated nutmeg


Recipe

Center a rack in the oven and preheat the oven to 325� F. Place six 4-ounce custard cups or ramekins in a large roasting pan or baking dish, allowing at least 1 inch of space between the cups. Set aside.

In a small saucepan, heat the milk and split vanilla bean, if using, until small bubbles begin to form around the edges of the pan. Remove the vanilla bean, rinse, and reserve for another use.

In a large bowl (or large measuring cup with a spout), whisk the eggs and yolk together. Add the sugar and salt, and whisk to combine. Slowly add the scalded milk, whisking constantly. If using vanilla extract, add it now. Ladle or pour the custard evenly into the cups in the roasting pan. Grate a little fresh nutmeg across the surface of each custard.

Place the pan in the oven and pour enough hot water to come halfway up the sides of the cups. Bake for 30 to 35 minutes, or until the custards are slightly firm around the edges. The centers of the custards will set as they cool. Remove the cups from the water bath and place on a wire rack to cool for 30 minutes before refrigerating.
Serve chilled.

Serves 6





❧ Notes:

� Take the eggs out of refrigerator and place under warm running water for a minute or two to warm them slightly. The warm eggs will incorporate easier and cook to a smoother consistency in the custard.

� For an added flavor dimension, add 1 cinnamon stick to the milk when heating.

� Fill the roasting pan with water after it is in the oven to keep the sloshing down to a minimum. When removing the custards from the oven, use extra caution to avoid splashing water on the custards or yourself. Tongs are useful for this task.