Saturday, July 13, 2013
BAKED EGG CUSTARD
I added raisins, a sprinkle of nutmeg and cinnamon and it turns out so creamy good
Just the answer when you need something sweet and comforting
2 c. milk
2 heaping tbsp. sugar
1 very sm. pinch of salt
1/2 tsp. vanilla (or coconut) flavoring
Raisins can be added if desired
a sprinkle of nutmeg and cinnamon if desired
Beat eggs with a whisk or hand held rotary beater. Add about 1 cup of milk and keep beating. Add the sugar and after thoroughly stirring it in, add other cup of milk, salt and vanilla. Stir well and add raisins, if desired.
Pour into an 8x8 square cake pan or if you have them use custard cups like pictures above for individual servings.
Then place cups or pan inside of a 9x13 pan that is filled with HOT water about an 1" this makes a steam bath around cups or pan to keep custard from burning.
Place in an already heated oven (about 325 degrees) and cook uncovered 35 to 45 minutes or when an inserted knife comes out clean. If cooked in glass, it is easier to see if pudding is cooking too fast and adjust oven. Custard should not be cooked too fast. Eat hot or cold.