Egg Custard

Good morning friends! I don’t know about you, but I am really happy that Friday is finally here. Thank goodness for weekends off.

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My Grandma was the best cook in the world. I know everyone says this about their Grandma, but seriously, mine was. Smile

She made everything from scratch, except pie crust, she told me it was ok to use store bought pie crust. Thank you, Grandma.

Every time we went to her house there were always muffins, cookies or some kind of goodies. When she knew my Dad and I were coming over she would make egg custard because she knew it’s Grandpa, Dad and my favorite. three generations women

She was not only an amazing cook, she was an amazing person. I have never known anyone so loving and giving of herself than this woman. My Grandma passed away 5 1/2 years ago, but every time I make one of her recipes I feel like she is there with me, giving me instructions and reminding me not to forget important ingredients.

Egg custard is smooth, creamy, just sweet enough and surprisingly not egg-y. While the recipe is very similar to my Perfect Flan, the taste is completely different.

I’m going to use some scary words in this recipe: scalded, temper and water bath. But don’t worry, it sounds a lot harder that it really is. This is one of the fanciest looking recipes I’ve made but it is also one of the easiest.

Place your milk in a large saucepan or a deep skillet (the more surface area the better) over medium heat.

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While the milk is heating, whisk the eggs until frothy. Make sure you use a bowl with a pour spout, you’ll thank me later. You don’t have to stand and stare at the milk while it heats, just hang around to be sure it doesn’t burn.

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Mix in the sugar, a little at a time, until dissolved. Be sure to use real sugar, Splenda won’t cut it here.

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Once the sugar and eggs are mixed together it will look like lemon curd.

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By this point your milk should be scalded. What your looking for is the milk to not be boiling, but starting to get a little bit of a skin over it and steaming a lot. I know it’s hard to see here but this is what it should look like.

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Once your milk is scalded, temper your eggs with a small amount of milk. If you’ve never tempered eggs before, all you want to do is whisk in constantly a small amount of milk into the eggs to keep them from scrambling when you mix in all the milk.

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Keep whisking the eggs for a minute, then add in the rest of the milk and vanilla.

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Now just pour the milk and egg mixture into 6 ramekins placed in a 13×9 pan.

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Sprinkle with nutmeg, if desired. Place pan in the oven, then make a water bath for the ramekins (Pour boiling water in the larger pan until it is halfway up ramekins)

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Bake at 425 degrees F for 15 minutes, then lower heat to 350 degrees F for 20 minutes or until a knife inserted in the center comes out clean.

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Egg Custard

Serves: 6   Serving size: 1 ramekin   Points+ per serving: 4

  • 2 2/3 c. scalded nonfat milk
  • 3 eggs
  • 1/2 c. sugar
  • 1 t. vanilla
  • nutmeg to taste (optional)

Directions:

In a large saucepan or deep skillet heat the milk over medium heat until scalded. While the milk is heating; beat eggs until frothy, slowly mix in sugar until dissolved. Temper the eggs with scalded milk, add vanilla and remaining milk.

Place 6 ramekins in a 13×9 inch pan, fill ramekins with egg mixture, sprinkle with nutmeg. Pour boiling water into 13×9 pan until water is halfway up the side of ramekins. Bake at 450 degrees F for 15 minutes, lower heat to 350 degrees F for 20 minutes until knife inserted in center of ramekin comes out clean. Remove ramekins from water bath and cool completely before refrigerating.

Notes:

You can also make this as a pie (so good); just follow the recipe as directed and pour milk and egg mixture into an unbaked pie shell, increase 350 degrees F bake time to 30-35 minutes. This will make 8 servings at 6 Points+ per serving.

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Happy baking!

Steph name black

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