My mom used to make this pretty frequently when I was a child, but I haven't made it in years. An excessive amount of eggs sent me hunting for things to make using lots of eggs without having to make a run to the grocery story. Thus, I rediscovered this gem.
|If my aunt hadn't needed her other hand to take the picture, I think this would have gotten two thumbs up!|
- 2 tablespoons soften butter
- pinch of salt
- 3/4 cup sugar
- 1/4 teaspoon nutmeg
Add 6 eggs, one at a time, blending well after each egg.
Slowly and briefly stir in:
-2 cups plus 2 tablespoons milk
-1 teaspoon vanilla
I just added all of the milk and vanilla to my two cup wet measuring cup, turned my mixer down to one notch above stir, slowly poured the milk mixture in, and turned the mixer off as soon as I'd finished pouring.
Place one large pan, a couple medium/small pans, or individual custard cups into bigger baking pans (I used my 9x13 pans) and fill with custard mixture. Add an inch or two of hot water to bigger baking pans.
Bake at 400 for 10 minutes. Reduce temperature to 325 degrees F (without opening oven) and bake until knife comes out clean - approximately 45 minutes. I've never tried the individual custard cups, so don't know if that would take less time.
I like to eat it chilled.