Egg custard has been part of European cuisine since Ancient Rome. Custard tarts prepared with a pastry crust were popular during the Middle Ages. The word custard derives from the French term croustade and refers to the crust of a custard tart. Custard can be made a variety of ways and with or without pastry crust. It can be thin or have a thick consistency and be made on the stovetop, steamed, or baked. When baked, as in this recipe, the custard is placed in a water bath to help prevent overcooking, which causes curdling. Egg custard makes a rich, sweet, and creamy dessert.
Recipe Servings: 12
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 325°F.
- Combine eggs, sugar, and salt in a blender until smooth.
- Heat milk in a large saucepan until bubbles form around the edge.
- Add milk to egg mixture slowly while whisking vigorously.
- Stir in the vanilla.
- Pour the mixture into a 9 x 13-inch casserole dish and sprinkle with nutmeg.
- Place the dish inside a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
- Transfer the roasting pan to the oven and bake for about 45 minutes or until the custard is just set. Be careful not to overcook.
- Remove custard from oven and let cool before serving.
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