Baked country custard
Instructions:
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Old, historic cookbooks give rather general directions for custards, such as this one published in 1879 in Housekeeping in Old Virginia: "For Baked Custard. Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to taste."
- 7 eggs;
- 4 cups milk, scalded and cooled;
- 1⁄2 cup sugar;
- 1 tablespoon all-purpose flour;
- 1 teaspoon vanilla;
- Nutmeg;
- Maple syrup.
- Preheat oven to 325 F. Butter a 11⁄2-quart baking dish. Fit it into a larger dish into which you will pour boiling water. Heat some water to a boil in a kettle.
- Beat the eggs in a bowl. Blend in the milk, sugar, flour, and vanilla. Pour into the baking dish. Sprinkle with nutmeg. Pour boiling water into the larger dish to come about 1 inch up the sides of the dish holding the custard. Bake, uncovered, 30 minutes, or until the custard is set. Do not overbake or the custard may separate. Serve warm or chilled with maple syrup to pour over individual servings.