This time of year our chickens start producing a lot of eggs and there is a lot of milk avalable, so I make a lot of old fashioned recipes for family and friends. One recipe that I make often is egg custard. It only takes about five minutes to prepare, uses simple ingredients, and if made in single serving container can be pulled out and dressed up for guests.
My family likes the custard plain with a healthy sprinkle of nutmeg on top. For guests it can be pulled out of the refrigator, topped with fresh seasonal fruit and some fresh whipped cream. Some of my favorite fruit toppings are blueberries, raspberries and strawberries in simple syrup.
The custard recipe that I use is:
- 4 cups milk (room tempature)
- 6 large eggs (room tempature)
- 2/3 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- fresh ground nutmeg
- Preheat oven to 325 degrees.
- Place all of the ingridents in a blinder and mix until will incorporated.
- Pour mixture into 8-one cup baking dishes or a 9×13 inch pan. Place in a large pan with enough water to reach about 1 inch from the top of the custard dish(s).
- Sprinkle a bit more nutmeg on the top of each dish.
- Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.
- Cool custard then cover and refrigerate. Will keep for 5-7 days in refrigerator.