Baked Custard
A dish with scalded milk and eggs at the center.
contains dairycontains eggs
Ingredients
US
Metric
- 4 cups scalded milk
- 4 to 6 eggs
- ½ cup sugar
- ¼ teaspoon salt
- Few gratings nutmeg
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife comes out clean, custard is done. During baking, care must be taken that water surrounding mould does not reach boiling-point, or custard will whey. Always bear in mind that eggs and milk in combination must be cooked at a low temperature. For _cup custards_ allow four eggs to four cups milk; for large moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a serving dish.
Nutrition (estimated, per serving)
| Calories | 317 |
|---|---|
| Protein | 14.0 g |
| Fat | 12.7 g |
| Carbs | 37.1 g |
| Fiber | 0.0 g |
| Sodium | 324 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States