What’s Cooking: Baked Custard

Date: 
Tuesday, July 14, 2020 - 15:07

Old Fashioned Baked Custard

4 whole eggs

2 egg yolks

¼ c sugar

2 c Carnation Evaporated Milk

1 tsp grated ginger

1 tsp lime or lemon zest

1 tsp nutmeg

  1. Preheat oven to 350F
  2. In a heavy bottom saucepan heat the milk on medium to low heat until steam begins to rise and small bubbles begin appearing on the sides of the pan. Stir it frequently to prevent a skin from forming. Remove from heat
  3. Heat a kettle or pot of water
  4. In a large bowl, whisk together eggs, egg yolks, sugar, ginger and lime zest
  5. Very slowly begin drizzling 1 cup of the hot milk into the egg mixture while whisking. Be careful to pour a very little amount very slowly otherwise the hot milk will curdle the eggs
  6. Continue to incorporate the remaining milk into the eggs until everything is well combined. Do not overmix to create lots of bubbles
  7. Pour the custard through into a baking dish and sprinkle the nutmeg on top
  8. Place the baking dish into a large pan and place on the oven rack. Fill the large pan with the hot water from the kettle until it reaches halfway up the side of the baking dish
  9. Bake the custard for 35 mins or until it is set – check by inserting a thin knife into the center – if it comes out clean it is finished. If not, continue baking for another 5 mins and check again
  10. Allow custard to cool and refrigerate for at least one hour before serving