April 19, 2010

Egg Custard

     Custard is so good!  And this is a good, creamy recipe.  I changed it a bit from this one, and I didn't use a crust. 

Creamy Egg Custard

    First of all, preheat the oven to 400 degrees.  In a saucepan, mix together 1 1/5 cup milk, 1/2 cup cream, 4 tablespoons sugar, and 1 teaspoon vanilla.  Heat it up until it bowls.  Stir it every so often.

     In the mean time, beat 4 eggs in a bowl with a whisk.  Beat them really well.  Once the milk is boiling, slowly pour it into the eggs, beating with the whisk the whole time.  Beat it for about half a minute after.  Pour it into an oven proof glass dish, sprinkle with a lot of nutmeg, and bake for about 15 minutes.

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