Baked Light Custard

CONTRIBUTED BY: DODIE ANDERSON AND MIMI DUCLOS

EQUIPMENT
Large stainless steel roasting pan  Do not use a glass pan because the custard will not have the right texture when cooked.
9 or 10 one-half cup/4 oz ramekins

Large bowl

Whisk, handheld electric or stand mixer
Strainer with another container, preferably a pitcher, for easy pouring of custard mixture into ramekins  An 8-cup Pyrex measuring cup is perfect.

INGREDIENTS
4 eggs, pasture raised (read label on egg carton)

1-1¼ cups pure cane sugar
Pinch pickling salt

4 cups milk (1%, 2% or whole milk, depending on richness and calories you want)
Optional: 1 tsp pure vanilla extract

PREPARATION AND COOKING TIME

Prep time:  15 minutes

Cooking time:  One hour and 25-35 minutes in conventional oven; 

55 minutes in convection oven

METHOD

1. Preheat the conventional oven to 325F/160C.

   Preheat the convection oven to 350F/176C.

2. In a large bowl, beat eggs thoroughly. 

3. Add sugar and salt to the eggs and combine well, mixing for another 1-2 minutes.

4. Slowly pour in milk while mixing.

5. Add vanilla, if including.

6. Strain the custard mixture into a pitcher to remove any solid egg particles and discard them.

7. Set ramekin dishes into a roasting pan and pour an equal amount of mix into 

each dish.  

8. Pour hot water from the faucet into the roasting pan to make a water bath…about ¾ way up the sides of the ramekins.

9. Place the pan with ramekins in the oven and bake for an hour and 25 - 35 minutes  in a conventional oven or 55 minutes in a convection oven. To confirm the custards are cooked, test for firmness by inserting a knife or notice if the edges have started to brown. If they are not firm with a jelly-like consistency, leave them in the oven for another five to ten minutes. Repeat until firm.   

11. When cooked, remove from the oven and leave on the counter to cool.  Custard will “set up” and the water will be cool.

12. Dry bottom of cooled ramekins with towel and place in refrigerator. Custards will continue firming up a little bit more in the fridge.

YIELD:  9-10 servings

SERVING SUGGESTION:  Eat “as is”, with whipped cream, fresh fruit or fresh fruit jam.

STORAGE SUGGESTION:  Store in the fridge for 7-10 days.