Fail-Proof Egg Custard
INGREDIENTS
5 eggs
½ cup sugar
1 1/2 teaspoons vanilla
½ teaspoon salt
4 cups 2% or whole milk
Nutmeg for topping
PREPARATION
-Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish
-In a large bowl, beat together the eggs, sugar, vanilla, and salt.
-In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).
-Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
-Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.
-Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
-Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
-Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.
