Maggie May Schill
This recipe reminds me of a flan dessert that I had in Austin, TX back in my days of being a flight attendant! Whenever we had a layover in Austin I just had to have it. (Ah, yes... I used to plan my layovers around the food I could enjoy.) This recipe is so very good and can easily be fixed ahead of time so that you can enjoy time with your guests.
- whole eggs
- egg yolks
- 3 c
- whole milk
- 1 1/2 tsp
- vanilla extract (or one whole vanilla bean)
- 1/2 c
- 1/2 tsp
- 1 pinch
- butter for greasing
How to Make Baked Custard
- 11-Preheat oven to 350'F
2-In sauce pan, pour milk and add vanilla. Scald milk on medium heat. Do not allow it to boil! (scalding temperature is about 185'F)
3-In a large mixing bowl cream eggs, yolks and sugar together until fully incorporated. Do not over mix the eggs, or they will get airy and not hold together while baking.
4-Once milk is scolded, slowly pour the milk into the egg mixture. Continuously stir the mixture slowly while you add the milk to keep the eggs from cooking. (You want custard, not scrambled eggs!)
5-Add salt to mixture, stir lightly.
6-Grease 4 one cup souffle cups with butter.
Pour custard batter evenly into each cup.
7-Lightly dust the top of each custard with grated nutmeg.
8-In a deep baking dish, spread your filled souffle cups 2 inches apart from each other.
Fill the deep baking dish with hot water until about 1 inch of the souffle cups are submerged. (Do not allow water to spill into your custards.)
9-Bake for 40 minutes, or until a toothpick comes out clean.
- 2Caramel sauce (optional)
1 cup of sugar
Pour sugar in a warm sauce pan. Stir constantly until it browns and liquifies.
Pour the caramel over finished custards, or if you are planning to turn your custards out, line the bottom of your souffle dishes before baking the custards. Make sure to refrigerated your custards for 4-6 hours, at least, if you plan to turn them out.
Brown sugar with 1/2 cup of water if you prefer a caramel that will harden like candy when cooled.