Way back when I had children in my house I made the Baked Custard recipe from my 1978 Betty Crocker’s Cookbook. This became the go to custard to make, although years have gone by without me making it. I was wanting to make a light dessert because we had been overeating and feeling too full and lethargic. I also had many, many eggs in the house and had been asked by my son to have the ingredients necessary for Creme Brulee for when he visits soon. He’s bringing a friend along!
This recipe for custard is nice because it can be cut by 1/3 super simply. Why, might you ask? The recipe makes six custard cups. For some reason I only wanted to make four, most likely because I only had 4 Pyrex custard cups!
Here are the ingredients for 4 custards:
- 2 eggs, slightly beaten
- 1/4 cup sugar
- dash of salt
- 3/4 teaspoon vanilla
- 1 2/3 cups milk, scalded
Don’t be scared away by scalded milk. I put the milk (you can use half-and half also) in a glass measuring cup/bowl and nuked it in the microwave for one minute. That’s scalded enough for me.
In medium bowl whisk together the first four ingredients. Stir or whisk in the milk gradually. Pour into the custard cups. Being in the autumn mood, I put a tablespoon of pumpkin flavored chips in the bottom of each cup before pouring. I am not sure what outcome I was expecting but I was pleasantly surprised. I forgot to sprinkle nutmeg on the tops but this worked out well too.
The custard is baked in a bain marie. I find that my four larger custard cups fit nicely in a 9 x 13 inch baking pan. Pour boiling water into the pan to within an inch of the top of the custard cups. Bake for 45 minutes until a knife inserted in the center comes out clean.
(Silly me, I had the weirdest notion that I could bake the dessert while supper was cooking, entirely forgetting that pizza was to be baked for supper! Supper was a little later than planned that evening.)
The pumpkin-flavored chips floated to the top and made a nice little crust. They also made a bit of goo on the bottom. Very tasty and pleasing textures in every bite.