BAKED CUSTARD
6 servings
This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking.
4 eggs, slightly beaten
½ C. sugar
¼ tsp. salt
3 C. milk, heated until very warm
1½ tsp. vanilla
Nutmeg
Beat together eggs, sugar and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into six (6 oz. each) custard cups or a 1½-quart casserole. Sprinkle with nutmeg. Set custard cups or casserole in large baking pan, then put pan on rack in oven. Pour very hot water into pan to within ½ inch of top of custard.
Bake in preheated 350° F. oven until a knife inserted near center comes out clean; 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove immediately from hot water. Serve warm or chilled.
Variation: If desired 1 tablespoon raisins, fruit preserves, drained fruit cocktail, flaked coconut or chopped nuts may be placed in each custard cup before adding custard mixture.
