This simple baked custard recipe with variations is from “Mary Meade’s Country Cookbook,” published by the Tribune in 1964.
BAKED CUSTARD
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 6-7 servings
1 quart milk, heated
4 eggs, beaten
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Dash nutmeg
1. Heat oven to 350 degrees. Stir hot milk gradually into eggs in large bowl. Add sugar, salt, vanilla and nutmeg. Mix just until sugar is dissolved.
2. Pour into individual custard cups or into a 1 1/2-quart baking dish. Place cups or baking dish in pan of hot water that reaches 1 inch up the sides of the cups. Bake 35 to 40 minutes or until firm in center. Chill. Unmold cups if desired. Serve plain or with crushed sweetened fruit.
Variations: For brown sugar custard, place 2 tablespoons brown sugar in each custard cup before pouring in custard. Bake and chill as usual. Unmold. For chocolate custard, melt 1 1/2 ounces unsweetened chocolate with milk when heated.
Nutrition information per serving (based on 7):
Calories …… 135 Fat …………. 5 g Cholesterol .. 115 mg
Sodium ….. 185 mg Carbohydrates .. 14 g Protein ……… 8 g
