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Baked Custard

  • 4 cups scalded milk
  • 4 to 6 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Few gratings nutmeg
Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mold, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife come out clean, custard is done. During baking, care must be taken that water surrounding mold does not reach boiling point or custard will whey. Always bear in mind that eggs and milk in combination must be cooked at low temperature. For cup custards allow four eggs to four cups milks; for large molded custard, six eggs; if less eggs are used custard is liable to crack when turned on a serving dish.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min

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