Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups milk 6 eggs, room temperature 1/3 cup granulated sugar 2 teaspoons pure vanilla extract Freshly grated nutmeg, optional DIRECTIONS 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. VARIATION 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 |
