MUNNA'S QUICK EGG CUSTARD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Munna's Quick Egg Custard image

My grandmother, whom we called "Munna," used to make baked egg custard for her 9 children. My father remembered her making it, but couldn't tell me the exact recipe. Now that I have a grandson and I am also called Munna, I decided to learn to make this dessert. It is very healthy and extremely quick to make. I have modernized...

Provided by Susan Feliciano

Categories     Other Breakfast

Time 25m

Number Of Ingredients 6

4 large eggs, lightly beaten
1/2 c sugar
1/4 tsp salt
1 1/2 tsp vanilla
2 1/3 c whole milk, scalded (heat to 180°, then cool to 120°)
grated nutmeg

Steps:

  • 1. Scald the milk and let it cool. If using canned milk, you can skip the scalding step. Just warm the milk to about 110°F. Preheat oven to 475°F. Butter a 1 1/2-quart shallow casserole dish.
  • 2. In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla. Whisk until well-blended and sugar dissolves. SLOWLY whisk in the scalded milk, in a thin stream, whisking while you add it. (Hint: scalding the milk in a microwave-safe container with a handle and pour spout makes this step easier.)
  • 3. Pour mixture into prepared dish, and top with grated nutmeg. Bake at 475°F for 5 minutes. Reduce heat to 425°F and continue baking, about 10-12 more minutes. Sometimes this takes 15 minutes in my oven. When done, a knife inserted in the center comes out clean. Cool at room temperature the first hour, then refrigerate.
  • 4. Another way we like to serve this is in individual ramekins. The short, fat 1/2-pint canning jars also work well. Butter each ramekin, arrange on a baking sheet, and bake as above until knife inserted in center comes out clean. Mixture will fill 6 ramekins.
  • 5. For an interesting holiday twist on this recipe, use egg nog for half or all of the milk in the recipe.

There are no comments yet!