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  Jeff ’s Egg Custard



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2 cups milk
6 eggs, room temperature
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
Freshly grated nutmeg, optional

Preheat oven to 350 degrees. Beat eggs with milk and strain.
Beat sugar into egg-milk mixture until dissolved
(rub a drop between your thumb and finger to test for graininess).
Stir vanilla extract into custard mixture.
Pour custard mixture into a round oven-proof glass bowl.
Top with nutmeg as desired.
Place cake pan with 1/2 inch of water on middle oven rack and place bowl of custard in pan of water.
Bake 45-60 minutes, until a silver knife tests clean.
Serve warm or chilled.
Cover and refrigerate leftovers.

Instead of one large bowl, make individual portions.
Use oven-proof custard cups or, my favorite, canning jars.
Four ounce jam jars or wide-mouth eight ounce jars are perfect.
Baking time varies with size,
from 20-25 minutes for the smallest to 30-35 minutes for the larger jars and custard cups.
The canning jar advantage is easy storage and transportation—screw on the lid and go!

Copyright © 2019 Stefanie Samara Hamblen