You may know that for several years I took a hiatus of sorts from cooking. For four or five years most of what we ate was dine out, take out or frozen. On occasion I’d cook something from ‘scratch’ but that was pretty rare. I was too busy pursuing my ‘career’ to take time to cook. Then our situation changed drastically. My career was on life support when the mortgage industry (as it was at that time) started to dissolve. Fortunately, I found other work before things got really bad and we were able to start over. That starting over put me back in the kitchen cooking as much as possible to help with our finances. I won’t even go into how much money had been thrown away over those years I didn’t cook!
This time was before we started our real food journey. We were following Dave Ramsey’s information to help get our finances under control. In one of the discussion boards devoted to his teachings someone mentioned Hillbilly Housewife. At that time it was owned by a different person than now (I think some of the old information is the same) and I found it to be very helpful. She offered some menu plans to help when things were super tight and had some decent recipes.
A few of the recipes that we tried and used then we still use. But we’ve reworked them to fit our real food style of eating. This baked custard is a recipe that I originally started making using the Hillbilly Housewife recipe. Now we make it using whole milk and butter instead of the original recipe using powdered milk and margarine. This is a recipe I make often in the springtime when eggs are plentiful but we love it year around.
6 cups milk
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup honey
1/4 cup butter
Preheat the oven to 350 degrees.
Generously butter two casserole or small baking dishes. I use two baking dishes that fit inside my 9 x 13 baking dishes. They are each around 2 quarts (see picture below). You can use any style of baking dish (shallow or casserole) but it does need to fit inside a larger dish. After buttering your baking dishes, sit them inside the 9 x 13 baking dish.
Put the honey and butter in a sauce pan. Heat over low until the butter is melted. Meanwhile, in a deep glass bowl, whisk together the milk and eggs.
Once the butter is melted and the eggs are whisked, remove the butter from heat. Then take a ladle and add a scoop of milk/egg mixture to the butter. Carefully whisk together. Add another scoop and repeat. Repeat one additional time. This is to temper the eggs to help prevent the egg mixture from curdling when you add the hot butter/honey in. Now carefully whisk in the tempered eggs, butter and honey combo to the egg and milk combo. Whisk well. Add the spices and mix until blended.
Carefully pour the custard into the prepared baking dishes (not the outside baking dish but the inner, buttered dish) dividing between the two. Now add tap water to the outer dish (carefully) until the water comes up about halfway. Very carefully move the water bath/custard contraption to the preheated oven.
Bake for about 45 minutes until a knife comes out clean. If you use a deeper dish it may take longer. Monitor the water in your outside dish so it doesn’t go dry. When it is done, carefully remove from the oven. And then take the custard out of the water bath (this part can be tricky if it is a tight fit). Allow to cool slightly before eating for a hot custard or cool completely in the refrigerator for a cold custard.
I often make this batch on a weekend morning. We’ll serve one warm for brunch and cool the other one to have for dessert. Cold leftover custard also makes a great breakfast or snack.
I also like to sprinkle a little extra nutmeg on each serving. Delicious!
How do you like your custard?
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