Someone at church this morning was talking about Egg Custard, which of course brought to mind my mom and grandmother making this when we were kids. This classic Southern dessert is rarely made these days, which is unfortunate, because it is a refreshing and simple, not to mention delicious dessert. Its sweet nutmeg flavor brought back wonderful taste memories of my life. Made you wish you were 6 years old again. I whipped these up when I got home and have already had two.
You can top them with a lightly sweetened whipped cream or fresh fresh. I like it best the old-fashioned way, completely unadorned.
Egg Custard Baked in Custard Cups
3/4 cup granulated sugar
1/4 teaspoon salt
4 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Put the eggs in a mixing bowl, and stir with a wooden spoon just until mixed. Add the sugar, salt, and milk, and mix until well blended. Strain through a fine-meshed sieve, and stir in the grated nutmeg and vanilla. Divide evenly among eight 6-ounce custard cups. Put the cups in a deep baking pan, and fill the pan halfway up the cups with hot water.
Bake in the preheated oven for 20-30 minutes, just until custards are set. Remove from the hot-water bath and cool. Serve warm, at room temperature, or chilled. Mine were warm. I can't wait.