Classic Egg Custard

Classic Egg Custard

There are dishes that will always be connected with childhood for me. Custard is one of them. I remember helping my Mother make it when I was a little girl. It was so simple, and sort of magical to me. A few ingredients, beaten together, sprinkled with a little nutmeg,  and baked. Once cooked and chilled, it became this creamy, soft dessert.

I had forgotten how much I like egg custard. It had been years since I made it. Recently, a friend asked me to make him some egg custard. I’m glad he did.

The nice thing about custard, is that it is perfect served just as it is. You can also dress it up. Fresh fruit, whipped cream, shaved chocolate, chocolate sauce, maple syrup and nuts are just a few of the things you can use.

I used vanilla extract in my custard, but you can use other flavorings, too.

So here is the recipe. I used custard cups, but it can be baked in a shallow casserole dish, too. The custards are baked in a water bath, to help them cook evenly, and not to crack.

Classic Egg Custard

2 c. milk or half and half- I used half and half

2 eggs, beaten

1/2 c. sugar

2 t. vanilla

pinch of salt

nutmeg for sprinkling on top

Preheat oven to 325 degrees. Put some water on to boil. Beat together the milk or half and half and eggs until well blended. Add the sugar, vanilla and salt and beat well. You want the mixture well mixed and smooth. Divide mixture between 4 (10 oz.) custard cups or 6 (6oz.) custard cups or  an oven safe baking dish. Sprinkle the surface with some fresh grated nutmeg. Place cups or pan in a larger baking pan and pour the very hot water around the cups about halfway up the cups. Bake in the oven for about an hour or until custard sets. Remove from oven and carefully remove from the hot water bath. Allow to cool a little before placing in fridge until ready to serve. Custard is traditionally served cold, but it is pretty good when still warm too. Serves 4-6.