DeeDee's Baked Custard
Ingredients
- 3 eggs, slightly beaten
- 2 cups milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
Step-by-Step Instructions
- Preheat oven to 325 degrees.
- Combine beaten eggs, sugar and salt in a bowl.
- Scald the milk by pouring the milk into a saucepan over medium-low heat, taking care to stir constantly, until bubbles just start to form around the edges and then remove from heat. Do not allow the milk to boil or burn.
- Mix the scalded milk into the egg mixture and add vanilla.
- Pour into lightly greased custard cups. Place in a pan of hot water and put into the oven for 40 to 45 minutes or until a sharp knife inserted in the center comes out clean.
Common Problems and Solutions
Q: Why did my custard curdle or turn grainy?
A: The oven temperature may have been too high or the custard overbaked. Always use a water bath to moderate the heat, and remove custards when they're still slightly jiggly in the center—they'll continue cooking as they cool.
Q: How do I know when the custard is done?
A: Insert a sharp knife about halfway between the center and edge. If it comes out clean, the custard is ready. The very center may still jiggle slightly, but it will set as it cools.
Q: Why do I need to scald the milk?
A: Scalding the milk (heating just until bubbles form) helps the custard set properly and creates a smoother texture. It also tempers the eggs so they don't scramble when combined with the hot liquid.
Tips and Techniques
Make sure to stir the milk constantly while scalding to prevent a skin from forming or scorching on the bottom. The water bath should come about halfway up the sides of the custard cups for even, gentle cooking.
Ingredient Substitutions
- whole milk: 2% milk or half-and-half
- vanilla extract: vanilla bean or almond extract
Equipment Needed
- custard cups or ramekins
- large baking pan (for water bath)
- saucepan
- mixing bowl
Historical Context
Baked custard has roots in European cooking but became a Southern staple, valued for its simplicity and use of common ingredients. Like cooked custard, it’s an economical dessert that transforms humble eggs and milk into something special.
