Ingredients
-
3
-
1/2
-
3
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Baked Custard,This was my favorite dessert that my grandmother used to make and my family loves it too. We always serve it cold and as it has a long oven time we usually have it in the fall/winter. Recipe source: local newspaper.,I really liked this baked custard recipe. used very large free range eggs and almond milk as I am dairy free. But having made it with full cream dairy milk (in a previous life!) it was also perfect.,Such a disappointment. Im a serious baker and this recipe seriously needed another egg unless you were using ostrich eggs. Simple recipe, great oven, Im an experienced baker and my stove top custards are beautiful…this, such a disappointment.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 300f. |
|
2
Done
|
Combine Eggs, Milk, Sugar and Vanilla in a Bowl, Mixing Until Smooth. |
|
3
Done
|
Pour Into Six Ramekin Dishes or Custard Cups. |
|
4
Done
|
Sprinkle With Nutmeg. |
|
5
Done
|
in a Large Baking Dish Filled Half-Way Up With Water, Place Custard Cups. |
|
6
Done
|
Bake For 1 Hour 15 Minutes to 1 Hour 30 Minutes or Until Knife Comes Out Clean When Inserted Into Middle of One of the Custards. |
|
7
Done
|
Refrigerate Until Serving Time. |
