4 Cups Milk
6 Eggs, slightly beaten
1/2 Cup Sugar
1/2 teaspoon Salt
2 teaspoons Vanilla
Ground Nutmeg, if desired
Preheat oven to 325*.
In a 2-quart oven-safe dish, scald the Milk in the microwave, about 6 minutes on HIGH; set aside to cool slightly. In a small bowl, whisk together Eggs, Sugar, Salt, and Vanilla; slowly stir into Milk and sprinkle with Nutmeg. Bake for 60 minutes in a 2-quart pan which is setting in a shallow pan filled with Boiling Water--I like to use a pie plate.
Serve warm (our favorite!) or chilled. Serves about 6.
"Be ye therefore followers of God,
as dear children;
And walk in love,
as Christ also hath loved us,
and hath given Himself for us..."
Ephesians 5:1 & 2
Custard is such a homey, comforting dessert that is not too sweet. I can remember many nights Mom fixing Custard to go with with Classic Beef Stew in a certain cream-colored bowl with a brown rim which she only used for Custard.
I have to laugh as I think back on this, though: you see, both T and I grew up having Custard rather often. After we married I rarely made Custard at all (one recipe was too much), and consequently forgot about it. Then one winter night about two years ago I was hungry for Custard and made some.
The children hated it. Now, ironically, it is one of their favorite desserts--explain that one to me!
And this is what happens when Daughter says, "Mommy, will you take a picture of me?" and tips the plate just a wee bit!
And remember: "Teeth don't work on Custard."