Baked Custard

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What you’ll need:

1. 2 cups of cream, milk or a mixture (I prefer cream or vanilla soy milk)

2. 1/2 teaspoon ground cinnamon

3. 1/2 teaspoon freshly grated nutmeg (I prefer extra nutmeg, mainly because I love the taste of it)

4. 2 eggs plus 2 yolks

5. 1/2 cup sugar, or more if you like things very sweet (but take my word for it, a 1/2 cup is plenty; in fact, in this recipe, it is more than enough).

6. pinch of salt

Directions:

1. Put the cream, the cinnamon, and half the nutmeg in a small saucepan over medium heat. Cook just until it begins to steam (3 to 5 minutes)

2. Use a whisk or an electric mixer (I prefer using a whisk because I have more control over the mixing) to beat the eggs and yolks with salt and sugar until pale yellow and fairly thick. Heat the oven to 300 degrees F and put a kettle of water on to boil.

3. Gradually add the cream to the egg mixture, stirring constantly. Pour the mixture into an ovenproof dish of 4-6 oz custard cups and sprinkle with the remaining nutmeg. Put the dish or cups in a baking pan and pour hot water into the pan to within about 1 in of the top of the bowl or cups. Bake until the mixture is not quite set–it should wobble just a little in the middle (like jello) about 30 mins. for the cups and about 45 minutes if you’re baking in a dish. Use your judgement; cream sets faster than milk. Serve warm, at room temperature, or cold, within a day.

My Take and Recommendations:

Part of the reason I recommend this dish for college students is because it is quick, fun and simple. Do you really need more of a reason than that? Let’s say, you have come back from a dance rehearsal, class or study group…you are craving something sweet and do not have much time to cook or go shopping. NO PROBLEM!! Any well stocked fridge should have cream, milk, eggs, sugar and of course nutmeg, cinnamon or both. So, that being said, all the ingredients are right there for you, and all you have to do is combine them.

I remember not too long ago, when I was in college, this would have been an ideal recipe for those very reasons.

Try it out and let me know what you think.

Now, that being said, as much as I would love to take credit for that recipe, I can’t. All ownership of the recipe belongs to How to Cook Everything. Check it out if you want to become your own version of MasterChef.

By: Catherine Adrienne Rose

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