Baked Custard

Baked Custard

4  Cups  Milk

6  Eggs, slightly beaten

1/2  Cup  Sugar

1/2  teaspoon  Salt

2  teaspoons  Vanilla

Ground Nutmeg, if desired

Boiling Water

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."