Old Fashioned Baked Custard
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.
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 4 cups evaporated milk
- freshly grated nutmeg
In a saucepan, heat evaporated milk on low until about 100F - 110F degrees.
Meanwhile, in a medium bowl, whisk eggs for about 30 seconds,
Add sugar and vanilla and gently whisk until incorporated.
To your egg mixture, add a splash of the warmed milk and stir vigorously to temper the eggs before adding the remaining milk.
Add in the remaining milk and whisk for another 30 seconds to make sure the sugar is dissolved and everything is well incorporated.
Pour into 4 - 6oz ramekins or 1 medium baking dish and grate some fresh nutmeg over each custard cup or baking dish.
Heat about 5 cups of water to almost boiling.
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.
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.
Serve warm or cold with fresh fruit.
Keep leftovers refrigerated.
