A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Thursday, October 09, 2008


I loved Baked custard, eggy and not too sweet ... the cornstarch keeps the custard from curdling ...

Made the custard with 1 cup heavy cream and milk, it is a bit firmer and doesn't weep like the all milk version, so I'll probably stick with the cream version ...
4 large eggs
1/2 cup granulated sugar
1 Tbps cornstarch
2 cups milk or 1 cup milk and 1 cup heavy cream
1/4 teaspoon ground nutmeg

1. Whisk together the eggs, sugar, cornstarch and vanilla until well-combined. Add the milk. Transfer the mixture to a 2-quart baking dish.
2. Place the baking dish in a larger pan on a rack in the center of the oven. Pour very hot water in the other pan so that the baking dish is sitting in water about one inch deep.
3. Bake for 30 minutes at 325 degrees. The pudding is baked when there is still a little jiggle in the center and a knife inserted in the center comes out nearly clean.
(Note: The depth and the color of the pan seem to make quite a difference in the time required to bake. Check the pudding for doneness early.)
4. Cool before serving.

Do NOT overcook!!! If the eggs get too hot the custard will curdle .....