Old-Fashioned Baked Custard
Instructions:
This all-American custard is easy to make and incredibly
filling. You will be sneaking leftovers at midnight and
breakfast, especially if you make it with good eggs and
cream. Substitute 1 teaspoon vanilla extract for the cinnamon
and nutmeg if you like. Finish with Whipped
Cream
and/or fresh berries.2 cups cream, milk, or a mixture
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 eggs plus 2 yolks
Pinch salt
1/2 cup sugar, or more if you like things very sweet
MAKES: 4 to 6 servings
TIME: About 45 minutes
and/or fresh berries.
- Put the cream, the cinnamon, and half the nutmeg in a small saucepan over medium heat. Cook just until it begins to steam, 3 to 5 minutes.
- Use a whisk or an electric mixer to beat the eggs and yolks with the salt and sugar until pale yellow and fairly thick. Heat the oven to 300 F and put a kettle of water on to boil.
- Gradually add the cream to the egg mixture, stirring constantly. Pour the mixture into an ovenproof dish or six 4- to 6-ounce custard cups and sprinkle with the remaining nutmeg. Put the dish or cups in a baking pan and pour hot water into the pan to within about 1 inch of the top of the bowl or cups.
- Bake until the mixture is not quite set—it should wobble just a little in the middle— about 30 minutes for the cups, about 15 minutes longer if you’re baking in a dish. Use your judgment; cream sets faster than milk. Serve warm, at room temperature, or cold, within a day.
- Crème Brûlée.
- Substitute a vanilla bean, split lengthwise or 1 teaspoon vanilla extract for the cinnamon and nutmeg. Add 1/2 cup more cream. Omit the whole eggs and increase the yolks to six.
- After baking, remove from the oven, cool, cover with plastic, and chill for up to a day or two. Put an oven rack as close to the broiler as the height of the dish or cups will allow and turn on the broiler. Sprinkle the tops of the custards evenly with 1/2 cup sugar. Broil, watching carefully and turning the dish(es) as necessary. When the sugar bubbles and browns, it’s ready.
- Let sit for a few minutes before serving. (You can also do the brûlée with a propane torch. Same concept: Heat the sugar with the flame until it bubbles and browns.)