I'll admit to never having tried homemade egg custard. I got the tip to make it after speaking with my Grandma, who makes it several times a week. Since we have farm fresh eggs coming out of our ears, I thought I'd give this eggy recipe a try!
I found one at the Incredible Egg website, and I adapted it slightly for my taste. I opted for the "one-dish" recipe, as I have no time for dealing with little custard cups. This recipe proved perfect for feeding a crowd -- like my family of 8!
You'll need:
Start by heating up your milk in a saucepan on the stove. You don't want it to bubble or boil. Just put it at medium to medium-high heat until steam comes up, and stir constantly to avoid scalding.
Then, you can make up your egg mixture (by combining the remaining ingredients) in a mixing bowl. (I use my KitchenAid stand mixer). Slowly add the hot milk and stir until just mixed -- but not frothy!
Now, you can pour the mixture into a large casserole dish that's setting inside another larger dish (a rectangle glass dish worked well). Place both in the oven and fill the larger outside dish with HOT water until it is one inch from the top of the inside custard dish. (Note: I did all this while it was setting on a preheated 350 degree oven rack. You have to be careful not to burn yourself, but it's easier to do all this inside the oven, rather than trying to move everything after it's filled up.)
Let bake for 40-45 minutes. You'll know it's done when small cracks start to form on the outside edges of the custard, but it's still a little wobbly. If you're unsure, stick a knife about one-inch off center of the custard and pull it out. If it's clean, it's ready!
Let sit for one to three hours for firmness. (I like mine warm and a little loose, however.) If you have a family that likes it more chilled, you can stick it in the fridge after the first hour of cooling.
This is absolutely delicious and my FAVORITE way to use up eggs! (Isn't this a bright yellow custard? Just another perk to using farm fresh eggs...)
I found one at the Incredible Egg website, and I adapted it slightly for my taste. I opted for the "one-dish" recipe, as I have no time for dealing with little custard cups. This recipe proved perfect for feeding a crowd -- like my family of 8!
You'll need:
- 3 cups whole milk
- 4 EGGS
- 1/2 cup sugar
- 2 tsp. real vanilla
- 1/4 tsp. salt
- Ground nutmeg to top (optional)
Start by heating up your milk in a saucepan on the stove. You don't want it to bubble or boil. Just put it at medium to medium-high heat until steam comes up, and stir constantly to avoid scalding.
Then, you can make up your egg mixture (by combining the remaining ingredients) in a mixing bowl. (I use my KitchenAid stand mixer). Slowly add the hot milk and stir until just mixed -- but not frothy!
Now, you can pour the mixture into a large casserole dish that's setting inside another larger dish (a rectangle glass dish worked well). Place both in the oven and fill the larger outside dish with HOT water until it is one inch from the top of the inside custard dish. (Note: I did all this while it was setting on a preheated 350 degree oven rack. You have to be careful not to burn yourself, but it's easier to do all this inside the oven, rather than trying to move everything after it's filled up.)
Let sit for one to three hours for firmness. (I like mine warm and a little loose, however.) If you have a family that likes it more chilled, you can stick it in the fridge after the first hour of cooling.
This is absolutely delicious and my FAVORITE way to use up eggs! (Isn't this a bright yellow custard? Just another perk to using farm fresh eggs...)
I have never made custard in my life but I am going to try this recipe. Those pictures look tasty and the description sounds so tempting that I can't resist. Thanks for the recipe!
ReplyDeleteYou're welcome. It's kind of like homemade tapioca, without all the little beady things. lol
ReplyDeleteThat's a good thing--I hate the feel of all those little beady things :)
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