September 1, 2011
Baked Egg Custard
4 large eggs
½ cup sugar (¾ cup for sweeter)
1 tsp. ground nutmeg
pinch of salt
1 tsp. vanilla extract
2½ cups milk, (scalded and allow to cool)
4 custard bowls
1. Preheat oven to 400°F.
2. In a large bowl, mix eggs, sugar, salt and vanilla extract together. Beat well to mix and blend in the scalded milk.
3. Pour into custard bowls and set it in a larger and deep pan or baking tray. Fill with water until it comes up halfway to the custard bowls. Sprinkle top with nutmeg.
4. Bake in the center of the oven and reduce temperature to 350°F. Continue to bake for about 35-40 minutes until a clean skewer inserted in the center comes out clean. Remove from oven and cool on rack.