Diana's Desserts - www.dianasdesserts.com

Baked Custard

Servings: 6
There are two types of making custard, one by cooking on the stove-top and the other by baking custard in ramekins or dessert cups in a water bath in an oven. This recipe is for the latter, baking the custards in an oven in a water bath.

Lovely served warm on a chilly autumn or winter's day or evening.

2 cups milk
4 eggs
1/3 cup granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
Ground nutmeg or ground cinnamon, for spriking over tops (optional)

In a saucepan, heat milk to scalding, until tiny bubbles appear around edge.

In a medium bowl, whisk together eggs, sugar and salt until blended. Stir some of the hot milk into egg mixture. Slowly stir mixture back into remaining milk. Stir in vanilla.

Preheat oven to 350 degrees F/180 degrees C.

Place six custard cups in a 9 x 13-inch baking pan. Pour custard into cups, using a fine mesh strainer, if available. Sprinkle tops with ground nutmeg or cinnamon. Set baking pan on rack in oven. Pour very hot water into pan to within 1/2 inch of top of custard. Bake in preheated oven for 40 minutes or until a knife inserted near custard center comes out clean. Carefully remove custard cups from hot baking pan. Serve warm or cold.

Makes 6 servings.

Date: October 15, 2006