Email to Cat      

Divine Vanilla Custard

Source of Recipe


From "Too Good to be True, Vol. III" by Chet Beckwith






List of Ingredients



• 4 eggs, plus 1 additional yolk
  
• 8 heaping tablespoons sugar
  
• 3 cups milk, scalded
  
• 2 tablespoons vanilla
  
• Nutmeg, to taste
  






Instructions



1. Separate eggs, putting yolks in a 2-quart Pyrex or Corning casserole to be used for cooking, and whites in a bowl in which they can be beaten. Turn oven to 400° F, so it will be ready when you are.
   
   
2. Beat egg yolks until creamy, and then continue beating as you add the sugar, 1 heaping tablespoon at a time, until all is added and mixture is well combined. Beat the egg whites until they form soft peaks. (Do not overbeat!) Pour beaten egg whites into egg-yolk mixture. Using a spatula, gently fold in.
   
   
3. Heat the milk until smoke starts rising from the top, and quickly pour into the egg mixture. Using a spatula again, combine all ingredients well. Mix in vanilla.
   
   
4. Sprinkle nutmeg over top as evenly as possible. Place in water bath which comes halfway up sides of casserole.
   
   
5. Place in preheated 400° F oven and cook for 20 minutes or more, until broom straw inserted in center of custard comes out clean. When custard tests done, remove and immediately place in refrigerator. Serve at room temperature or chilled.
   
   Serves 4 to 6
   
   ............................
   
   ♦ Notes:
   
   The custard usually browns very quickly. Watch closely, and cover lightly with foil when it begins to brown. The top of the custard may shimmy and shake when it's removed from the oven, even though it tests done. This custard recipe does not work well in individual custard cups.