Baked Custard

Preparation info

  • Difficulty

    Easy

  • Yield:

    12

    portions, 5 oz

Appears in

Milk at 100%
Ingredients U.S. Metric %
Eggs 1 lb 500 g 40
Sugar 8 oz 250 g 20
Salt 0.08 oz (½ tsp) 2.5 g 0.2
Vanilla extract 0.5 oz 15 g 1.25
Milk 2 lb 8 oz ( pt) 1250 mL 100

Method

Procedure

  1. Combine the eggs, sugar, salt, and vanilla in a mixing bowl. Mix until thoroughly blended, but do not whip.
  2. Scald the milk in a double boiler or in a saucepan over low heat.
  3. Gradually pour the milk into the egg mixture, stirring constantly.
  4. Skim all foam from the surface of the liquid.
  5. Arrange custard cups in a shallow baking pan.
  6. Carefully pour the custard mixture into the cups. If bubbles form during this step, skim them off.
  7. Set the baking pan on the oven shelf. Pour enough hot water into the pan around the cups so the level of the water is about as high as the level of the custard mixture.
  8. Bake at 325°F (165°C) until set, about 45 minutes.
  9. Carefully remove the custard from the oven and cool. Store, covered, in the refrigerator.