My earliest memory of baked custard is of my auntie Cheryl bringing it home from work. Auntie Cheryl worked as a cook in the kitchen at Georgetown Public hospital in Guyana. I spent some August (summer) vacations during my adolescence with her and she made lots of yummy treats for me. I remember her custard always came in an aluminum pan with a collapsible handle. Today, the taste of her baked custard still lingers in my memory and I think I’ve come as close as I can to replicating it.
Now for this recipe… I have to warn that, although baked custard is simple and quick to make its deliciousness is addictive and you might find yourself making it quite often.
1 can condensed milk
2 cans evaporated milk (substitute for 3 cups of whole milk, if you prefer)
4 large eggs
1 tsp. vanilla extract
1/2 tsp. grated nutmeg
Preheat oven to 350 degree Fahrenheit.
In a saucepan combine condensed milk and evaporated milk and stir until completely mixed together. Warm on low to medium heat until almost boiling, then set aside. In a large mixing bowl combine eggs vanilla extract and about 1/4 tsp. grated nutmeg. Whisk until eggs are fluffy. Next, add small amounts of warm milk to the eggs mixture while whisking vigorously. This is called tempering the eggs and is an important step to prevent the eggs from cooking and becoming scrambled eggs. Once the milk is completely added to the eggs mixture, pour mixture into a greased baking dish. You may also use small individual baking dishes for a more personalized touch.
Bake at 350 degrees for 20 to 30 mins.
1/2 cup granulated sugar
1 tsp. ground cinnamon
1 cup of mixed berries (Strawberries, raspberries and blueberries).
Add sugar and cinnamon to a small bowl and mix together. Wash berries. While berries are still wet add to mixture. Mix until berries are completely coated with the cinnamon sugar. Add, as a garnish, to your favorite deserts.
Tips and Ramblings:
1. Most people will be surprised that I am not making this is a water bath (placing the baking dish in a pan of water while baking). Well, a long time ago (out of pure laziness), I decided to do away with the whole water bath situation and found that not only was my custard still delicious but it was nice and thick and creamy and delicious. Oh right I said delicious before. Well it’s true.
2. You can substitute whole, skim, 2%, 1% even almond milk for the evaporated milk in this recipe. Ok, I’ve never tried almond milk but I’m sure it would work too.
3. I baked my custard in a large baking dish so that we could decide how much we wanted when serving ourselves (family style). The custard just sits in the fridge like a tub of ice cream and everyone takes as they like. By everyone I mean my husband since it’s just us and our 6 mth old. You can choose to bake yours in individual baking dishes for a bit more elegant appeal when serving, especially if serving for a dinner party or brunch.
4. I am using frozen berries in my recipe above. It’s winter y’all and fresh berries just don’t taste or look the same as they do when they are in season!