Egg Custard PDF Print E-mail
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Tuesday, 21 June 2011 20:03

Egg custard has been around for hundreds of years and it hasn't lost its appeal as a smooth velvety treat following dinner!

Ingredients:

Egg Custard

  • Serves 6-8
  • Caramelized Sugar:
  • 2 cups sugar, in all
  • 1 ½ cups hot water
  • 4 TBS butter

Custard:

  • 4 eggs
  • 8 TBS sugar
  • ½ tsp salt
  • 2 cups scalded milk
  • ½ tsp vanilla extract
  • Nutmeg
    Directions:

Caramelized Sugar:

  1. Put 1 cup sugar at medium high heat into black iron or copper bottom skillet
  2. Cover but, stir often until sugar melts, about 4 minutes
  3. Add very hot water, stirring often, bring to a boil and thickened
  4. Add remaining cup of sugar and butter, stir well
  5. Place into grease custard cups

Custard:

  1. Beat eggs until thick
  2. Add sugar and salt and continue whisking until sugar granules have disappeared
  3. Add scalded milk very slowly, whisking constantly
  4. Add vanilla extract
  5. Pour caramelized sugar into bottom of greased custard cups
  6. Pour custard over caramelized sugar very slowly
  7. Set cups in a baking dish with about 1” of very hot water
  8. Lightly sprinkle with nutmeg and bake at 350° for 1 ½ to 2 hours; until knife inserted in middle comes out clean

Serves 6-8

 

Last Updated on Saturday, 23 May 2015 19:10