Collected by Pat Mayhew; from A Dollop of This and a Smidgeon of That, a cookbook by Adele Dawson, Co-op member 1973-1992
Reprinted from Plainfield Co-op Newsletter: Winter 2010
Custards correspond to “basic” clothing. Because they are so simple they give the widest scope for imaginatively chosen accessories. Sauces or toppings are like belts and scarves — they make possible an infinite variety of color and occasion.
- 2 cups milk
- 1/4 to 1/2 cup sugar or 1/3 cup honey or maple syrup
- 1/8 tsp sea salt
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- smidgeon freshly grated nutmeg
Blend milk, sugar, salt and eggs and beat enthusiastically. Add the vanilla extract and a smidgeon of freshly grated nutmeg. Beat all ingredients again and pour them into a baking dish or individual molds. Place the dish or molds in a pan of water and bake about 1 hour in a preheated 325 oven. To test for doneness, insert a knife. If it comes out clean, that’s it. Quickly take the custard out of the oven. Chill and serve plain or with any sauce or topping you may want to invent.