*This is called “scalding” the milk. Thankyou Sharon. You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. I make this simple dessert about twice a month. Jul 14, 2018 - Old fashioned baked custard made from eggs, whole milk, sugar, nutmeg and vanilla with a sprinkling of optional coconut. This means you’ll heat the milk until it reaches 180 degrees, near boiling. The length of time you bake the custard may vary slightly based on the size and shape of the ramekins you use. I substituted milk for cream, though Rather than using the microwave, I scalded the milk on the stove (a thin skin developed on top). I was sopping at it with a paper towel... really unappetizing. To simplify things I skip the blender and beat by hand. https://www.food.com/recipe/old-fashioned-rice-custard-19213 Bake 40-50 minutes. It should read at about 170-175 degrees. Would love your thoughts, please comment. I love homemade custard! Taste of Home is America's #1 cooking magazine. A knife inserted in the center of the custard should come out clean. This custard looks amazing! This I will have to try. By: JULIE CLARK Published: December 12, 2016. Add the sugar, salt and vanilla. Now an old fashioned baked custard recipe? It is not necessary to do this for safety reasons any longer due to the pasteurization process. For best flavor and consistency, chill for several hours or overnight. What seems like a tricky dessert to make was surprisingly easy. You’ll watch for the milk to start steaming and bubbling around the edges. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. Once the custards are completely chilled, cover them. If you don’t, you’ll end up with  pieces of cooked eggs. A definite keeper! ~The Fanny Farmer Cookbook, 1980 It's truly simple to make, although I've changed it slightly to my taste, increasing the sugar and vanilla: This custard looks incredible! You can even save time and just use a store-bought refrigerated pie crust or you can use your favorite homemade crust recipe! Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself. Cooked until center read 173, it is perfect! Hi Julie, I was searching on the web for a Huckleberry custard like my grandmom used to make. I make custard all the time (Hubby's favorite), but like my Pumpkin pie custard, I zap it in the MICROWAVE. Temper the eggs. Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I followed the recipe exactly except I didn’t scald the milk. Place the ramekins in a 10x15” baking pan with sides about as tall as the ramekins. A simple custard recipe is one of those old-fashioned desserts that Matt grew up on. In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. baked custard recipe, homemade custard, how to make custard. The crunchy top was a nice touch. Divide the mixture into 4 ramekins and place them in a 9x13 baking dish. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave. Would an extra egg result in a bit firmer custard? Smooth, creamy, with just the right amount of nutmeg. Serve hot, cold or chilled with canned, stewed or fresh fruit or with the red plum compote from our lemon-scented rice pudding recipe. In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt;  beat until dissolved. He remembers his grandma making a vanilla custard recipe, so my goal was to make an easy egg custard somewhat close to what his grandma’s used to be. I am 70 an will make this today Double thanks. Preheat oven to 450 degrees (have tea kettle boiling water while preheating oven). An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma’s house again. However, scalded milk does give the custard a little bit of a smoother texture, so I do recommend taking the time to scald the milk. Smooth & creamy, with just 6 ingredients. I just strain the whole mixture into a curved bottom 2 Qt round pyrex casserole and put on a jellyroll pan and then pour the water into the jellyroll pan. I strain the mixture as I’m pouring it into my baking dish. I will be making it again. 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