Old-Fashioned Baked Custard

Old-Fashioned Baked Custard

posted in: Domesticity | 0
When I was young, my mother often made old-fashioned baked custard in the fall and winter.
It still brings back fond memories.
Recently, I made some- even though it’s spring-time.
On a rainy day, the smell of custard baking is absolute Heaven!
I use my mother’s old recipe….from her tattered copy of the Fanny Farmer Cookbook.
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It has become much more tattered since she gave it to me about 15 years ago.  
I cherish the book; not only because it contains recipes from my childhood, but also because of the inscription:
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It was a gift from my mother to my father the year before they divorced.
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.

Beat together:
2 egg yolks
3 eggs

Stir in:
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.

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(I doubled the recipe)
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Eat warm or cold- they’re both divine!

Here's to Cultivating an authentic, nourishing life!

 Content copyright © 2011 by Jess at Skylark Blue

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