Another recipe from my childhood is comforting and delicious. Custard is a velvety dessert that spans cultural traditions. This classic treat is versatile, appearing in various forms such as crème brûlée, flan, or simply as a standalone dessert.
Since I have chickens, I also benefit from abundant fresh eggs, so finding recipes that use them in my cooking is always a bonus.
Custard is also a soothing dish that works with young and elderly who need protein but have a sore throat or don’t feel like eating. It is definitely healthier than ice cream but just as smooth and creamy. This recipe has a great shortcut because it uses evaporated milk, making a richer flavor than regular milk.
Custard
Set oven to 350°F. You will need a baking pan that can hold three custard cups.
1 5oz can of evaporated milk
1 can of water
2 large eggs
1/4 cup brown sugar (or to taste)
dash of salt
1/2 tsp vanilla
- If possible, pour evaporated milk into a tall pitcher or mixing bowl with a spout.
- Fill the empty can with water and add to the evaporated milk.
- Add the remaining ingredients to the milk.
- Blend with a hand or electric mixer until completely mixed but not frothy.
- Place custard cups in the pan.
- Pour the custard mixture into the cups
- Add warm water around the custard cups at least halfway up the side of the cup.
- Carefully place the pan in the oven.
- Bake for an hour or until a knife comes out clean when inserted in the center of the custard cup.
- Carefully remove the dish from the oven and the custard cups from the water ( I found that metal tongs are good for removing them from the water. )
- Let them cool down before enjoying them while warm, or refrigerate for cold custard.
- Cover and refrigerate leftovers.
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