Growing up, we had dessert almost every night. It could be something as extravagant as a rich chocolate cake, or something as simple as fruit. One of the easy desserts that my mom would make would be a quick egg custard. It was a dessert that my dad loved so she tried to make it for him whenever she could.
When I was little I really didn't care for egg custard. I think it was more about the texture than the taste. But as I got older, I grew to love it.
When I was 20 years old, I had my tonsils out. I remember people saying how I would be able to eat all the ice cream I wanted. After the surgery, I was in more pain than I had ever been in up until that time. I was looking forward to eating ice cream, but the first time I took a bite, the cold hurt my throat to the point I couldn't eat it at all! What I realized was that both cold and hot food hurt my throat. Also I couldn't swallow. I had to find something that would slide easily down my throat.
I went a couple of days without eating because of the pain, and my mom knew she needed to do something to get some nourishment in me. She decided to make an egg custard. Once it had cooled to room temperature, I was able to eat it. It had protein I needed as well as some nutrients and the best part was that I was able to let it just slide down.
To this day, I love egg custard and enjoy eating it as a special treat. However I will never forget the time that it was the only thing that I could eat.
So let me share my mom's recipe with you so that you too can enjoy this special dessert.
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| Love it when the ingredients are made up of pantry staples! |
Ingredients
- 2 1/2 cups of milk
- 4 eggs
- 1/2 cup sugar
- 1 teaspoon of vanilla
- pinch of salt
- nutmeg
As you can see, there aren't a lot of ingredients needed for the recipe. And I always have these items on hand in my pantry! I love recipes that have simple ingredients and nothing fancy!
First you need to preheat the oven to 475°F. This is important to have a preheated oven!
Next you will need to scald the milk over medium heat. Scalding is heating the milk till it is almost to the point of boiling. Just make sure that you don't let it boil!
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| I used to think that scalded milk meant it was burnt! |
While you are heating the milk, beat the eggs and add in the pinch of salt.
Once the milk is scalded, add a little of the milk to the eggs in order to temper them. Tempering allows the temperature of the eggs to rise to meet the temperature of the milk. If you didn't do this, then you would end up with scrambled eggs!
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| My trusty mixing bowl. It is almost 20 years old! |
When you have tempered the eggs, mix together all ingredients. Pour into an oven safe dish and sprinkle with nutmeg.
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| All ready for the oven! |
Bake at 475°F for 5 minutes. Turn temperature down to 425°F and bake for 10 minutes. Then turn temperature back up to 475°F and bake for 10 minutes. Then turn temperature down to 425°F and bake for the last 10 minutes.
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| I love the golden color of the custard! |
Remove from oven and let cool. Then enjoy.
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| All I need is a spoon! |
This dessert really does bring back memories for me. Good memories. Not only did my mom make this recipe, but my grandmother as well. In fact when I was making the recipe for this post, just the smell of it brought memories of my childhood back to me. I was almost transported back to my mom's kitchen as a young girl. I love it when food can do that!
I hope that you try this out and please let me know in the comments what you think.
Want the printed version of the recipe? Then click HERE.
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