Baked Custard Recipe #96081
This custard is really good--hot or cold. Excellent when you've got too many eggs on hand, too.
by Fairy Nuff
1¼ hours | 5 min prep
SERVES 8
- 6 large eggs
- 1 cup fine sugar
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract or 2 teaspoons vanilla essence
- ground nutmeg
- Preheat oven to 180°C Brush an 8 cup capacity oven-proof dish with melted butter.
- Whisk all ingredients, except nutmeg, together for one minute.
- Pour into prepared dish.
- Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
- Place on oven shelf and sprinkle with nutmeg.
- Bake for 20 minutes then reduce heat to 160C and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
- Remove dish from water.
- Serve hot, warm or cold.
- Temperature conversion is 180C = 350F. 160C = 325F.
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5 stars