I’m just glad I have it in my possession. : ) The baked custard recipe within says this:“This kindly old dessert still nourishes and comforts. Traditionally served in familiar brown custard cups, it can also be made in one large baking dish.”
~The Fanny Farmer Cookbook, 1980It’s truly simple to make, although I’ve changed it slightly to my taste, increasing the sugar and vanilla:
Preheat oven to 325.
Grease a one quart baking dish or 8 ramekins. ( I use glass bread pans or ramekins)
Set a shallow cake pan large enough to hold the baking dish or ramekins in the oven. Fill with 1 inch of hot water.
2 egg yolks
3/4 cup sugar
1/8 teaspoon salt
2 1/2 teaspoons vanilla
3 cups very hot milk. (Heat milk to hot, but not boiling.)
Stir til sugar is dissolved, add a sprinkling of cinnamon. (optional)
Poor into baking dish (es) and sprinkle with nutmeg.
Put baking dish into shallow water pan and bake for about 45 -60 minutes. (Less time for small ramekins)
Custard is set when a knife inserted in center comes out clean.