OLD SCHOOL BAKED CUSTARD
6 large eggs
1, 14 ounce can sweetened condensed milk
4 cups milk (1 or 2%)
1 tablespoon vanilla
¼ teaspoon salt
1-2 teaspoons ground nutmeg
Preheat oven to 325 degrees.
Beat the eggs in a large bowl with an electric mixer for 1 full minute until they are lighter in color and bubbles form on top.
Combine the sweetened condensed milk and milk in a large saucepan over medium high heat. Cook, whisking, until bubbles begin to form around the edges of the pan (mixture will be about 125 degrees). Do not boil. Add the salt and vanilla and whisk to combine.
With the electric mixer on medium speed, VERY VERY slowly pour the warm milk mixture into the eggs. Pour the mixture into a 2 quart baking dish (9” x 9”ish).
Bake for 60-80 minutes until the custard is set (it will still be slightly wiggly in the middle) and a knife inserted into the center comes out clean. Dust the top with nutmeg.
Let the custard cool to room temperature. Serve at room temperature or chill for 1 hour or more. Serve dusted with more nutmeg.
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