Grandma's Baked Custard
With only 6 ingredients, this ancient pudding is that the most convenient dessert on the earth . i would not say it is easy to master, however, Grandma always makes it perfect, so reading all the ideas first will assist you make it perfect. Fine custard is removed while standing ahead of a hot stove and requires a double saucepan to make sure excellent results.
4 large eggs
2/3 cup white sugar
1/2 teaspoon salt
1 to 1/2 teaspoon vanilla
4 cups milk
1/2 teaspoon ground cinnamon or nutmeg
1.Preheat oven to 350 degrees.
2.Prepare a saucepan large enough to cook a souffle or ramekin about 1 inch of water and put aside .
3.Beat the eggs by hand for about 30 seconds, add sugar, salt and vanilla, then put aside .
4.Heat the milk to 180 degrees and await bubbles to make on the edges or use a moment thermometer to see the temperature.
5.Do not boil it, it's vital to not damage the eggs.
6.Measure out 1 cup of hot milk and pour gently into the egg mixture, stirring rapidly all the time.
7.Continue to pour the remaining milk slowly while continuing to stir.
8.Pour the cream into an unpainted ramekin or a soufflé casserole dish.
9.Sprinkle the highest with cinnamon or nutmeg or both.
10.Place the unoiled baking pan you're using within the double boiler .
11.Bake the cream during a 350 degree oven for about 45 minutes for ramekins or 1 hour for an outsized souffle dish.
12.See tips for cooking instructions.
13.The custard is formed once you insert the knife into the middle of the cup and therefore the result's clean and shaking.
14.Chill for a minimum of 2 hours to line although you'll serve this heat too, that's a matter of preference.