Baked Custard by Milly Haskin

"This recipe was given to me by my co-worker, Judy Wedman, and was originally written by her beloved mother, Milly Haskin. This recipe makes four individual servings--each ramekin filled with a silky, smooth custard and topped with a sprinkling of nutmeg. This custard was a staple during my tonsillectomy recovery, as it's one of the only foods that slid easily down my throat as well as provided much-needed protein."
 
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photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
Ready In:
45mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 325°F.
  • In a medium saucepan, heat milk until steamy but DO NOT BOIL. Remove from heat and stir in vanilla.
  • In a medium mixing bowl, whisk together eggs, sugar and salt. Slowly add milk and vanilla mixture, whisking thoroughly and constantly.
  • Pour into four 5 oz. ramekins or custard cups and sprinkle with nutmeg.
  • Place ramekins into a baking pan. Carefully pour boiling water into the baking pan around the ramekins (do not drip water into ramekins) until water is 1/2 inch deep in bottom of baking pan. Bake at 325 F for 40-45 minutes or until a knife inserted into the center of one custard comes out clean.
  • Serve warm or chilled.

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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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