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.You will need these simple ingredients. 1 can condensed milk (I’m using the fat free version – which is a joke cause it’s pure sugar!); 2 cans evaporated milk; 4 large eggs; 1 tsp. vanilla extract; 1/2 tsp. grated nutmeg
1. In a saucepan whisk together condensed milk and evaporated milk and warm until almost boiling.
2. Whisk eggs together in a large mixing bowl and add essence and about 1/4 tsp. nutmeg.
3. Slowly add small amounts of warmed milk (about 1/2 cup at a time) to the egg mixture, while whisking vigorously. (This is called tempering the eggs).
4. Pour mixture into a greased baking dish. Here I am using a 2 1/2 quart earthen baking dish.
5. Grate some fresh nutmeg over the mixture and bake for 30 mins at 350 degrees.
- 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
- ½ 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 ¼ 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 ramekins for a more personalized touch.
- Bake at 350 degrees for 20 to 30 mins.
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.