Directions: |
Directions:Scald the milk. This means you’ll heat the milk until it reaches 180 degrees, near boiling.See below for details. In another bowl beat the eggs well and add the sugar, salt, and vanilla. Temper the eggs by gradually pour the hot milk into the egg mixture beating constantly to avoid cooking the eggs.See below for details. Stir until the sugar is dissolved. Pour the mixture into buttered custard cups or ramekins. Set custard cups into a pan of hot water. Sprinkle with grated nutmeg. Bake in a 350ºC oven for 30 minutes. |
Personal
Notes: |
Personal
Notes: How to scald milk
Many old recipes call for this process. It is not necessary to scald milk for safety reasons any longer due to the pasteurization process. However, scalded milk does give the custard a little bit of a smoother texture. You can scald milk in the microwave or in a heavy-bottomed saucepan over medium heat. You’ll watch for the milk to start steaming and bubbling around the edges. Stir the milk constantly to prevent a film forming on top of the milk. If you don’t have a thermometer to test the temperature, remove the milk from the heat right before it comes to a boil.
How to temper eggs?
Start with near-boiling scalded milk. Pour 1 cup of that milk ever so slowly into the eggs, whisking the entire time. It is so important to drizzle slowly and whisk constantly. If you don’t, you’ll end up with pieces of cooked eggs which is not going to make for a creamy custard. Once the eggs are tempered it is safe to add the remaining cup of milk more quickly.
Why bake custard cups in a hot water bath?
Egg-based desserts need to cook slowly at a low temperature to keep a creamy texture, and the hot water helps to do just that. To make a hot water bath -put a pot of water on the stove over medium heat and bring it to simmering, not a rolling boil. Place the custard cups in a large baking pan with sides that are nearly as tall as the custard cups. Pour the hot water around the custard cups, being careful not to spill any water into the cups. You want the level of the hot water on the outside of the cup to be just at the level of the custard. Be careful when placing this heavy baking pan into the oven. Don’t let that water spill onto your custard mixture!
Cooking Time:
The length of time you bake the custard may vary slightly based on the size and shape of the ramekins you use. The custard should be set around the edges, yet slightly jiggly in the center. A knife inserted in the center of the custard should come out clean. If using a thermometer to test the temperature it should read about 170-175 degrees.
Source for the above information https://www.tastesoflizzyt.com/baked-custard-recipe/
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