Munna's Quick Egg Custard

Susan Feliciano

By
@frenchtutor

My grandmother, whom we called "Munna," used to make baked egg custard for her 9 children. My father remembered her making it, but couldn't tell me the exact recipe.
Now that I have a grandson and I am also called Munna, I decided to learn to make this dessert. It is very healthy and extremely quick to make. I have modernized the method. I'm sure my Munna, who cooked on a wood stove, first placed her custard in the very hottest part of the stove, then moved it to the hot part after the first 5 minutes.
We like this served plain, but it is also good topped with fresh berries or fruit syrup.


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 large
eggs, lightly beaten
1/2 c
sugar
1/4 tsp
salt
1 1/2 tsp
vanilla
2 1/3 c
whole milk, scalded (heat to 180°, then cool to 120°)
grated nutmeg

Directions Step-By-Step

1
Preheat oven to 475°F. Butter a 1 1/2-quart shallow casserole dish.
2
In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla. Whisk until well-blended and sugar dissolves.
3
SLOWLY whisk in the scalded milk, in a thin stream, whisking while you add it. (Hint: scalding the milk in a microwave-safe container with a handle and pour spout makes this step easier.)
4
Pour mixture into prepared dish, and top with grated nutmeg. Bake at 475°F for 5 minutes. Reduce heat to 425°F and continue baking, about 10-12 more minutes. When done, a knife inserted in the center comes out clean. Cool at room temperature the first hour, then refrigerate.
5
Another way we like to serve this is in individual ramekins. The short, fat 1/2-pint canning jars also work well. Butter each ramekin, arrange on a baking sheet, and bake as above until knife inserted in center comes out clean. Mixture will fill 6 ramekins.
6
For an interesting holiday twist on this recipe, use egg nog for half or all of the milk in the recipe.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern