Our favorite restaurant has Egg Custard on the dessert menu, served warm with raspberry sauce. Today I had a craving for egg custard, OK I always have a craving. Actually, the milk was about to expire, so I wanted to use it up. For five simple ingredients, I can have egg custard any time. I made a strawberry sauce since I didn't have any raspberries. I know my mom will really enjoy this recipe.
Note: I used ramekins to bake the custard, and when cool, I ran a knife around the custard and put in decorative serving bowls. The restaurant serves them on a plate in a pool of raspberry sauce.
2 cups milk
1/8 teaspoon salt
2 tablespoons sugar
Beat together milk, eggs, salt, and sugar. Pour into custard cups; place cups in a pan with hot water nearly to top of custard line. Sprinkle each with nutmeg and bake at 325° for about 40 to 55 minutes, until custard is set. This really depends on depth of the baking dish. A knife inserted in center should come out clean. Makes 4 to 6, depending on size.
While I was baking the custard, Mr. Cardinal flew in for his lunch. You can hardly see him with the snow coming down.
Thanks for stopping by!