Custard is very easy to make. Sometimes I will add fruit, but you have to make sure there is not a lot of juice in the fruit. Custard is good while still warm or when chilled in the refrigerator.
Yield: 5 Servings
- 3 Eggs
- 2 Cups Milk
- ¼ Cup Sugar
- ½ tsp Vanilla Extract
- ½ Tbsp Brown Sugar per Each Custard Cup
- ⅛ tsp Salt
- Some Cinnamon
Preheat oven to 325°F. Mix ¼ cup of sugar and ⅛ tsp of salt into 3 beaten eggs.
Stir in 2 cups of milk and ½ tsp of vanilla.
Put ½ Tbsp brown sugar into each custard cup. Place the custard cups in a 9×11 inch cake pan.
Fill the cups with the egg mixture and sprinkle cinnamon on top.
Fill the cake pan with boiling water: half way to the top of the custard cups. Bake for 45 minutes.
Insert a knife into the center of the custard to see if done. If it is done, the knife will come out clean.
When they are done, carefully remove the cups from pan.
You can eat the custard while it is warm or chill it before eating.