- 2-1/2 cups tap water
- 1 cup instant nonfat dry milk
- 3 medium eggs
- 1/3 cup sugar
- 1/4 teaspoon cinnamon or nutmeg
- 1/2 teaspoon vanilla
- 2 tablespoons melted margarine
This is a delicious old-fashioned dessert that you don’t see very often any more. That’s a shame too because baked custard is one of those yummy comfort foods that is inexpensive, easy and nutritious.
Start off with your favorite mixing bowl. Pour the water into it and add the dry milk. Stir until the milk is dissolved. Add the eggs. Whisk or beat well. Add the sugar, cinnamon, vanilla and melted margarine. Mix again, for about 2 minutes by hand, or until the sugar is dissolved, the eggs are well incorporated and the margarine isn’t trying to rise to the top.
Oil a 1-1/2 to 2 quart sized casserole dish. Pour the custard into the casserole. Now you have to find another pan that is bigger than your casserole so you can make a “water bath” for your custard. I usually use a standard 9 by 13-inch baking pan. Place the casserole inside the pan. Now add tap water to the outer pan, a little at a time, until it is half-way up the side of the casserole. Place the whole contraption into the oven. Set the temperature for 350F. Bake for approximately 45 minutes. When you insert a knife into the baked custard it should come out clean. If your casserole is deep it make take longer than 45 minutes. If your casserole is shallow it may take less time.
When the custard is done remove it from the oven and the hot water bath. Allow it to cool for 1 or 2 hours. It may now be chilled until serving time, or served warm. Warm custard is good, but cold custard is better. If desired you may top your custard with a small spoonful of molasses or a sprinkle of cinnamon. This baked custard recipe makes 4 hearty servings, or 6 healthy servings.
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