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.

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