Baked Custard
Baked custard is a plain dessert of eggs, milk, sugar and vanilla, set gently in the oven until it just holds its shape. The method teaches two useful habits: tempering hot scalded milk into beaten eggs a little at a time, and baking in a pan of water so the heat stays even. The clean knife test tells you when it is done, and the base takes well to caramel or fruit.
Instructions
Beat the eggs with the sugar, salt and vanilla until the mixture is well combined.
Scald the milk, then add it to the egg mixture very slowly while stirring constantly. Going slowly is the tempering step, and it keeps the eggs from scrambling in the hot milk.
Grease a baking dish, or several small heat-proof molds, with butter or shortening. Pour the custard mixture into the dish or molds.
Set the dish or molds in a pan of water and place it in a slow oven at 300 to 325°F (150 to 160°C). Bake for 30 to 40 minutes.
Test for doneness by inserting a knife into the custard. When the knife comes out clean, the custard is fully baked.
Make it personal.
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