How are you feeling? Everyone well? The flu and cold season arrive each year, due in part to the colder temperatures, we are all spending more time in close quarters. Every homemaker should have one or two special comfort foods in their repertoire for when family members get sick. One of my favorites is not only a classic comfort food but also a good source of protein and a way to use up surplus eggs with which our hens bless us.

Smooth egg custard is easy on the digestion, it’s soothing to a sore throat and a source of protein to help get our loved ones back on track. Let’s get one in the oven, shall we? This is a straightforward recipe as “a pinch” and “a dab” works with this recipe. You really can’t mess it up as long as you use the simple tips I am getting ready to share with you.

Let’s make the custard, then we’ll get into some tips. Into a large bowl, crack six jumbo or extra-large eggs (use seven if just large eggs). Crack them into a smaller bowl if using farm fresh eggs so that you can make sure all is well. Add from 1/2 to 2/3 cup white sugar (adjust to your family’s taste), one teaspoon real vanilla, and a pinch of salt. Take your wire whisk and beat until all is blended.

The most crucial step is scalding the milk. Whole or 2% milk is best but I recommend not using 1% or skim because it doesn’t have enough depth to make a good custard. Scalding is so easy in the microwave but can be done in a saucepan but you better not leave the kitchen, the saucepan with its more direct heat source needs to be watched but not stirred. Scalding milk means that you heat it to just to the point of boiling but not to a boil. I hope you can see the film that has formed on my milk in the picture. That is the key to knowing that the milk is scalded, when it creates a film, it’s perfect.

One tip I’ll give you is to temper the eggs with the hot milk so that you don’t shock the eggs. This could cause them to cook. All tempering means is that you take a bit of the egg mixture and add a little of the hot scalded milk and slowly blend to even out the temperature. Easy as pie!

Now, pour the rest of the milk into the egg mixture and stir well. You’ll see the film from the milk on the side of the measuring cup. If I was making this for company, I would add the step of straining the custard mixture before I baked it to remove any stray egg albumen, but it is all good protein so, I usually don’t take the time.

Finally, sprinkle with nutmeg. I love to use whole fresh nutmeg and a small grater to grind fresh nutmeg but whole nutmegs are very expensive, so you can also use ground nutmeg. Some items you can’t do without so I splurge on whole nutmeg. Another kitchen essential is the Pyrex one quart measuring cup that I use daily. Now back to the baking!

Heat the oven to 325 degrees and use the regular setting. Do not use a convection oven as the secret to great custard is slow, moist heat. CAREFULLY place the custard that you have poured into an ungreased 1 ½ or 2-quart glass casserole dish into a pan of hot water. I like to pour the water into the pan after I adjust the oven racks. I arrange the oven racks so I have lots of room to place the full custard into the water. The water should reach up to the middle of the casserole dish filled with custard.

For me, the safest way to get the custard into the pan of water is by putting the casserole into the pan on a rack that is already in position in the oven. When I tried to move the rack with the full casserole and water, I made a mess every time. I like to make a whole custard but you can also make individual custards in smaller cups if that’s best for your family.

Bake at 325 degrees for one hour. Do not open the door. Set the timer and walk away. When the timer goes off, take a silver knife and insert into the custard, if it comes up clean, the custard is done.

Now if you have followed my instructions, you will have a perfect custard that will not weep. Weeping is when water forms at the bottom of the casserole dish when it has cooled. I say, “Big Deal!” if your custard is a little runny, you will figure it out as you learn and the custard will still be delicious. You can do it, try a homemade custard soon.

Hope this helps! Be blessed!

Anne May