Sunday, September 26, 2010

Holiday Spiced Baked Custards

350*F 40 minutes 6 individual custard dishes; 9x13 pan filled with hot water


  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 can (12 fl. oz.) evaporated milk
  • 1 cup water
  • 1 teaspoon vanilla extract

PREHEAT oven to 350° F.

WHISK eggs, sugar, cinnamon, ginger, salt, cloves and nutmeg in large bowl until mixed. Stir in evaporated milk, water and vanilla extract. Pour egg mixture evenly into six, 6-ounce ramekins or custard cups. Place cups in 13 x 9-inch baking pan. Pour hot water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).

BAKE for 35 to 40 minutes or until knife inserted near the center of one of the custards comes out clean. Remove cups to wire rack to cool slightly. Serve warm or place in refrigerator to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.

- 2 teaspoons pumpkin pie spice can be substituted for the cinnamon, ginger, cloves and nutmeg.
- To make pouring of egg mixture into ramekins easier, use a glass measure with spout or 1/2-cup measuring cup.

recipe found at: 

3 out of 5 family members really enjoy this.  The youngest child comments, 'yum, yum' with every bite.  The boys were not into it.  The parents both enjoyed it.  I think I would suggest scraping off the top of this custard to remove the 'crust' or spices that all gravitated to the surface.  That might have been why the boys didn't enjoy it - and wouldn't try it once I removed the crust for them.

Friday, September 17, 2010


1 cup lemon juice (8-9 lemons)
2 cups water
2/3 cup sugar, white granulated
ice cubes

mix all together.  chill and serve over the ice.

Cupcake making - no fuss, no mess!

I thought I would share the method I use for cupcake batter - the transfer of batter from the bowl to the actual cupcake liner.  I have tried MANY methods over the years, and this method, I personally find to be the easiest.  It might make it easier for you, too if you struggle with gooey drops of batter on your cupcake pan. . .

I use gallon size bags - the kind that comes with a handy tie.  I recycled an old plastic juice container by cutting off the top 2 inches or so - to give me a rectangular shaped container.

I drape the plastic bag over the cut up juice container.  Much like one is putting a trash liner in a garbage can. 

Then fill with batter.

Tie a knot on the open end of the bag.

Smoosh the contents of the bag away from a corner. 

Snip a teensy bit of the corner off.  You can always cut more but you can't undo a huge opening.  Smaller is better in this case. 

Use the bag much like you'd use a pastry bag with filling to fill the compartments.  Look, no mess!  :)

When the bag is empty, just toss the bag (or rinse and recycle appropriately).  Hope this tip is helpful to someone.  :)

Spice Cake

Spice Cake
350*F oven 30-35 minutes (9x12 pan)
makes 70 mini muffins (15-20 minutes)

1 cup sour milk (add 1 T lemon juice to glass measuring cup; fill to line with milk) (do this FIRST - but don't pour in batter til you've added everything else to give the lemon juice time to acidify the milk)
2 cups all -purpose flour
1.5 cups sugar
1 t baking powder
1 t baking soda
1 t cinnamon, ground
1/4 t nutmeg, ground
1/4 t cloves, ground
1/4 t ginger, ground
1/4 cup butter, softened
1/4 cup shortening
1/2 t vanilla
3 eggs

combine all items in order listed (except milk - add that last!)

blend together and pour into pan or cupcake liners. . .

this is a staple pantry cake and crowd pleasing.  :)

I usually make a cream cheese frosting or a citrus frosting (lemon or orange) to put on top.