Baked Egg Custard
Spring is in the air, the days are getting longer, and we have lots of eggs on the farm! I decided to use up a half dozen of our treasures to make this easy baked egg custard yesterday. My grandmother made this often and it truly is comfort food. It only requires five ingredients which makes it a go to dessert if the pantry is running low.
4 cups whole milk
3/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon of salt
Preheat oven to 350 degrees. Scald milk in a medium saucepan until very hot but not bubbling.
Meanwhile, beat the eggs, sugar, vanilla and salt in a medium mixing bowl until it starts to foam.
Place six custard cups in a large baking pan, without letting their sides touch. Divide the egg mixture into the separate cups. Pour the hot milk over the egg mixture. Sprinkle with a little cinnamon and nutmeg, if desired.
Fill the pan with hot water and place in the center rake of the oven. Bake for 50-60 minutes. Remove the cups from the pan and cool on a wire baking rack. You may serve the custard warm or refrigerate until it is cold. It is delicious at either temperature!