"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Custard Recipe

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This recipe for Baked Custard, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale Hart
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c milk
3 - 5 eggs (or 8 - 10 yolks)
1/3 c sugar
tsp salt
1 tsp vanilla
Pinch of nutmeg

Directions:
Directions:
Remove that stringy thing on the eggs by the yolk before beating. Withold 1/3 to 1/2 cup of milk. Scald the remaining milk. While it is heating, beat together the egg, sugar, salt and cold reserved milk. Add to the scalded milk quickly and stir rapidly. Add vanilla and nutmeg, if desired, to mixture. Pour it into warm baking dish or custard cups. Set dishes in a deep pan and place in inside of a large pan. Pour boiling water into outer pan nearly to the height of the custard cups or pan. This is a water bath. Bake at 400 for 12 to 15 minutes for small cups. Longer if the custard mixture has been allowed to cool or water is not boiling. 10 to 15 minutes longer for a larger dish.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This was a recipe of Mother Dale's. It sounds like a creme brulee recipe. Make it and I bet you could sprinkle with the brown sugar on top and broil until it melts and bubbles and you would have the dessert you find at the restaurants.

 

 

 

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