Re: custard question - Gail

[Guest guest]

Gail,

Here's my tried and true recipe for baked custard. This is per

serving, so if you are going to make 6 servings, you'd use 6 egg

yolks, 6 cups cream, etc.

Ingredients:

1 egg yolk for every cup of cream or milk or combination of both.

2 or 3 tablespoons sugar for each serving. Sucanat, maple sugar or

honey are also fine to use as sweetners.

1/4 - 1/2 tsp vanilla per serving

pinch of salt for each serving

Fruit is optional, but a tasty addition.

Method:

Preheat oven to 325 degrees F. If using fruit, distribute evenly in

the bottom of a 1 1/2 quart oven-proof baking dish or individual

custard dishes.

In a large bowl, lightly whip the egg yolks. Add the cream, sugar and

vanilla. Blend well. Pour into prepared custard dish. Set the baking

dish in a roasting pan and place in the center of the oven. Pour hot

water into the roasting pan to reach 2/3 of the depth of the dish.

Bake for 35 - 45 minutes or until a knife blade inserted into the

middle comes out clean. Remove from oven. Set on rack to cool.

Note:

Patience is key! Check with a knife to see when it comes out of the

middle of the custard clean. Also, the custard will finish setting up

after it has cooled.

Recipes are merely suggestions, unless you are baking and then that's

chemistry. You could have eaten your other " flops " . :-)

Fun note: To make this into the elegant Creme Brulee, sprinkle sugar

or sucanat on top of the custards and place under broiler or flame

with a torch. The sugar will carmelize and then get hard and crackled.

Wish I had Sally's recipe to compare.

Sharon