Custards probably excite me way more than they should but, to be honest, how can they not? A great custard base creates some of our favorite treats: crème Brulee, french toast, bread pudding, custard blocks, eggnog, custard ice creams, custard pie, custard tarts. quiches, cheese pies…. shall I go on?
Baked custard was a regular dessert in our house growing up and I remember hating the wait for it to cool so we can eat it. Sometimes we even made it on the stovetop calling it “boiled custard” and it was delicious all the same. I even remember sneaking into the kitchen in the middle of the night for just a small sliver. This one tugs on my heartstrings and for good reason. The prominence of freshly grated nutmeg that fills the air as it bakes is nostalgic and gives me the warm and fuzzies. I hope my son will have the same excitement to prepare this on a Saturday afternoon and have the same impatience I had waiting for it to be ready.
OLD FASHIONED BAKED CUSTARD
This is one of the first few things I learned to bake when I was a child (maybe 8 or 9 years old). It is simple and easy to make and absolutely delectable.
Let’s talk about the ingredients…
Ingredients and Substitutions
eggs – are a key component of any custard so no substitutions here but it is the binding agent that while holding it all together, gives it that creamy consistency and creates that rich flavor that leaves you wanting more.
sugar – You want to use white sugar to allow the eggs and milk to shine in this one. The sugar is there to add just a tad bit of sweetness. You can substitute other sweeteners like stevia if you prefer but this recipe calls for very little sugar so you may be able to get away with the real thing.
vanilla – Just enough to compliment the eggs and milk. I highly recommend using vanilla but almond works well although I would use half the amount.
evaporated milk – So I grew up always using evaporated milk but this one can be switched out for whole milk or 2% milk. Whatever works for you. It will still be delicious.
nutmeg – This is the final touch and while I sometimes cheat and use already grated nutmeg, nothing can take the place of freshly grated nutmeg. The smell is heavenly and the freshness is what really sets this dish off. When recipes are simple and call for few ingredients, something as simple as freshly grating your nutmeg can make all the difference in the world.
Two really important things to take into consideration when making this is are: tempering your eggs and making sure it is cooked in a water bath. Tempering your eggs prevents you from scrambling the eggs with the warm milk and ending up with a chunky and runny custard. This custard is a delicate dessert and a hot water bath insulates the custard from direct heat ensuring that it cooks low and slow, preventing cracking and curdling, and rendering an evenly cooked dessert that is silky in texture.
Old Fashioned Baked Custard
Description
This rich and creamy dessert is easy to make and will rival the notorious creme brulee. With hints of nutmeg, this comforting dessert can be served hot or cold and no butane torch is needed.
Ingredients
Instructions
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In a saucepan, heat evaporated milk on low until about 100F - 110F degrees.
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Meanwhile, in a medium bowl, whisk eggs for about 30 seconds,
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Add sugar and vanilla and gently whisk until incorporated.
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To your egg mixture, add a splash of the warmed milk and stir vigorously to temper the eggs before adding the remaining milk.
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Add in the remaining milk and whisk for another 30 seconds to make sure the sugar is dissolved and everything is well incorporated.
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Pour into 4 - 6oz ramekins or 1 medium baking dish and grate some fresh nutmeg over each custard cup or baking dish.
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Heat about 5 cups of water to almost boiling.
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Place the ramekins or baking dish into a baking pan with tall sides (like a lasagna pan) and pour the hot water around the custard making sure not to get any inside, until it is about 1/3 up the sides of your ramekins/baking dish.
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Carefully place the pan into your preheated oven and bake for about 25-30 minutes if in ramekins or 40-45 minutes if in 1 baking dish.
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Serve warm or cold with fresh fruit.
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Keep leftovers refrigerated.
