Custard

I made a batch of baked custard this weekend, which is really easy and really delicious. It turned out well, very smooth and light, none of that nasty scrambled-egg texture that you get sometimes. I added the hot milk to the eggs very slowly, maybe a couple of tablespoons at a time in the beginning, and incorporated it entirely before adding more, which made a big difference. The only other trick, I think, is to stir continuously from before you start pouring the milk until after it's all in.

The mixture was very foamy from my zealous whisking and, interestingly, the foam on the top of the ramekins turned out lightly crackly after baking, to the point that Zoe asked if I had made a sugar crust for it.

Baked Custard
from Mark Bittman's How to Cook Everything

2 c. milk, cream or a combination
1/2 t. cinnamon
1/2 t. nutmeg, divided
2 eggs, plus 2 yolks
1/2 c. sugar
pinch of salt

Preheat oven to 300. In a small saucepan, heat milk, cinnamon and half the nutmeg just until steaming. Whisk eggs, sugar and salt until pale yellow and thickened. Put a kettle of water on to boil. Add hot milk to eggs very slowly, stirring constantly. Pour into ramekins. Sprinkle with reserved nutmeg. Arrange in baking dish and pour boiling water to within an inch of the top of the ramekins. Bake for 30 minutes, or until custard is just set. Eat warm, at room temperature or cold.

Pretty ramekins all in a row:

This was the first time that I grated my own nutmeg. Rather satisfying, I must say.

Comments

[Ashley]

This looks and sounds so delicious! I recently just starting using freshly ground nutmeg, too, and now I'm looking for excuses to add it to anything!

[carolyn]

looks so yummy!