Wednesday, February 8, 2012

Egg Custard Recipe

4 large Eggs
1/2 cup Sugar
1/2 tsp. Salt
1 can Evaporated Milk
1 cup Water
2 tsp. Vanilla extract
Ground Nutmeg

Preheat oven to 350 degrees.
In a sauce pan bring all the ingredients together until steaming, but do not boil.  

Pour into a baking dish, sprinkle with nutmeg, and place in a water bath. (I place my small baking dish in a bigger baking dish filled with water.  You want the water to come up about 1/2 inch to 1 inch on the sides of the baking dish with the custard in it.) Bake for 40 minutes or until a knife inserted comes out clean.

Let cool on a cooling rack and then place leftovers in the fridge.  If desired sprinkle more nutmeg on top when the custard comes out the oven.  Enjoy!

1 comment:

  1. I just received an email about my custard recipe. I didn't notice that I left out 1 instruction about baking the custard in a water bath. This is a very important part. Make sure to place your baking dish with the custard in it, in a bigger baking dish full of water before baking. The water will help bake the custard without it curdling or not baking completely. Thanks for the email Nancy!!