Title: Old-Fashioned Baked Egg Custard
Categories: Custard
Yield: 8 Servings

2	lg	Egg yolks
3	lg	Eggs
1/2	c	Sugar
1/8	ts	Salt
3	c	Milk; very hot
1 1/2	ts	Vanilla extract
		Nutmeg

Traditionally served in brown custard cups, this can also be made in one large baking dish. Preheat oven to 325 degrees. Butter a 1-quart baking dish or 8 ramekins. Set a shallow pan large enough to hold the baking dish or ramekins in oven and fill it with 1 inch of hot water. Beat the yolks and whole eggs together just enough to blend. Stir in the sugar and salt and slowly add the hot milk, stirring constantly. Add the vanilla. Strain into the baking dish or dishes and sprinkle with nutmeg. It is important to strain this into the dishes. Put into the pan and bake for about 45 minutes; the custard is set when a knife inserted in center comes out clean. COCONUT CUSTARD Add 1/2 cup flaked coconut before putting into the baking dishes. CHOCOLATE CUSTARD Melt 1 1/2 ounces unsweeteded chocolate into the milk while it is being heated. CARAMEL CUSTARD Melt 1/2 cup sugar in a heavy skillet and cook without stirring, swirling the pan so the sugar moves as it melts. When it becomes caramel-colored, pour about 1 tablespoon into each custard cup and swirl around to coat the bottom and sides. The caramel will harden at first but the next steps corrects that. Pour the custard on top of the caramel and bake as above. COFFEE CUSTARD Add 2 tablespoons instant coffee to the milk before it is heated. Source: The Fannie Farmer Cookbook

Posted to MM-Recipes Digest V4 #10

Recipe by: The Fannie Farmer Cookbook

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