This dish goes especially well with the split pea soup recipe below. It's simple, warming, filling, and delicious as a cold breakfast the next day. It can be helpful to have a second person on hand to help hold the bowl of scalded milk while you whisk it into the egg mixture, but my mom manages to do it by herself!
She uses 1% milk for the recipe, which works just fine, but use whole milk if you feel like being extra decadent ;) I've never tried it with skim, but I'd imagine it would work just fine.
Mama Carrie's Baked Custard
Serves 4-6
Ingredients:
6 eggs
4 cups 1% milk
2/3 c. sugar
1 t. vanilla
grated nutmeg
Directions:
1. Preheat oven to 350 degrees. Place a few inches of water into a pie pan or other glass baking dish and place in the oven to serve as the water bath.
2. Scald milk on stove top or microwave. Milk should be steaming but not boiling.
3. While milk is heating, whisk eggs in a casserole or baking dish (I use a round Corningware dish). Slowly whisk in scalded milk. Add sugar and vanilla, stirring well. Grate nutmeg on top.
4. Place custard dish in water bath. Bake 55-65 minutes or until knife inserted in the center of custard comes out clean.
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