Cup Custard (Three portions)
This classic cup custard recipe from 1900 offers a simple yet elegant dessert with a rich, creamy texture and delicate nutmeg flavor. The custard is baked in a water bath, ensuring a smooth and even consistency. This comforting treat is perfect for a light dessert or a special occasion, offering a taste of history with every spoonful.
Ingredients
- 2 count Eggs
- 2 cups Milk
- 4 tablespoons Granulated sugar
- 1/4 teaspoon Vanilla extract
- 1/8 teaspoon Salt
- 1 pinch Nutmeg (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe). Used for buttering cups.)
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Instructions
- 1Preheat the oven to 350°F (175°C). Lightly butter three custard cups. In a small bowl, beat the eggs slightly.
- 2Add the sugar and milk slowly to the eggs, whisking constantly. Stir in the salt and vanilla extract. Stir well to combine.
- 3Pour the custard mixture into the prepared custard cups. Sprinkle the nutmeg gratings on top. Set the cups in a baking pan and add hot water to the pan, reaching halfway up the sides of the cups. Bake in the preheated oven for approximately 35 minutes, or until a knife inserted into the center comes out clean. Do not allow the water in the pan to boil.
- 4Remove the custards from the oven and let them cool in the water bath for a few minutes. Then, remove the cups from the water and chill in the refrigerator for at least 2 hours. Serve cold, removing from the cups just before serving. The custards may be served in cups.
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