Baked Custard

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

Adele Dawson
Adele Dawson

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.

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