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Custard alla Corningware - Baked Breakfast Custard
by
Shane "Culinary Alchemist" Wingerd
Calificación: 4.0
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%3C/p%3E%3Cp%3EGrowing%20up%20on%20a%20goat%20dairy,%20and%20having%20chickens%20as%20well,%20left%20us%20with%20an%20abundance%20of%20both%20milk%20and%20eggs.%20Thus,%20we%20ate%20a%20lot%20of%20custard%20when%20we%20were%20kids.%20%20Mom%20use%20to%20bake%20a%20gigantic%20bowlful%20of%20it.%20(I%20think%20it%20was%20even%20a%20Pyres%20bowl)%20%20She%20would%20set%20the%20bowl%20in%20the%20middle%20of%20the%20table%20and%20we%20would%20simply%20scoop%20out%20a%20bunch%20with%20a%20big%20spoon.%20%20%20%20Ah,%20memories......%20%20Honestly%20though,%20making%20custard%20in%20individual%20size%20means%20shorter%20baking%20time%20and%20easier%20serving.%20%20I'm%20just%20sayin'%20%20;-)%3C/p%3E%3Cp%3EBaked%20Custard%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350F%20degrees%20and%20position%20the%20oven%20rack%20in%20the%20center%20of%20the%20oven.%3C/p%3E%3Cp%3EFill%20a%202%20quart%20Teapot%20with%20fresh%20water%20and%20place%20over%20medium%20flame,%20bringing%20the%20water%20to%20a%20simmer.%3C/p%3E%3Cp%3ESet%20six%20(4%20oz)%20French%20White%20Ramekins%20into%20a%20French%20White%20Lasagne%20Pan%20(or%20an%20F-21%20Roasting%20pan)%20or%20other%20%20large%20baking%20dish.%3C/p%3E%3Cp%3EPlace%20Milk,%20along%20with%20a%20pinch%20of%20Salt,%20into%20a%201%20quart%20Saucemaker%20and%20set%20over%20medium%20heat.%3C/p%3E%3Cp%3EPlace%20Eggs%20a%20medium%20bowl%20(That%20is%20a%20Pyrex%20Forest%20Fancies%20402%201%201/2%20quart,%20BTW).%3C/p%3E%3Cp%3EAdd%20Sugar.....%20(If%20you%20like%20your%20custard%20a%20little%20less%20sweet,%20go%20with%201/4%20cup%20instead%20of%20the%201/3)%3C/p%3E%3Cp%3EWhisk%20until%20thoroughly%20combined.%3C/p%3E%3Cp%3EWhen%20steam%20wafts%20from%20the%20Milk,%20it's%20ready.%3C/p%3E%3Cp%3ESlowly%20pour%20the%20hot%20Milk%20over%20the%20Egg/Sugar%20mixture,%20whisking%20constantly.%3C/p%3E%3Cp%3EStrain%20the%20resulting%20mixture%20back%20into%20the%20Saucemaker,%20for%20easier%20pouring.%20(I%20always%20strain%20custard%20to%20make%20sure%20the%20chalaza%20is%20filtered%20out)%3C/p%3E%3Cp%3EFill%20each%20of%20the%204%20oz%20Ramekins%20a%20little%20over%203/4%20full%20(up%20to%20the%20flare%20on%20the%20rim)%20and%20place%20back%20in%20the%20lasagne%20dish.%3C/p%3E%3Cp%3ESprinkle%20with%20freshly%20grated%20nutmeg.%3C/p%3E%3Cp%3EMove%20the%20lasagne%20dish%20to%20the%20oven%20rack.%3C/p%3E%3Cp%3ECarefully%20pour%20the%20hot%20water%20from%20the%202%20quart%20Teapot%20into%20the%20Lasagne%20pan.%3C/p%3E%3Cp%3E(fill%20past%201/2%20way,%20this%20will%20protect%20your%20custard%20better)%3C/p%3E%3Cp%3ECover%20with%20Aluminum%20foil%20to%20prevent%20the%20custard%20from%20forming%20a%20crust.%3C/p%3E%3Cp%3EBake%20for%2020-25%20minutes....%20The%20outer%20edges%20should%20be%20set,%20while%20the%20center%20should%20still%20be%20slightly%20jiggly.%3C/p%3E%3Cp%3ERemove%20the%20Lasagne%20dish%20from%20the%20oven.%3C/p%3E%3Cp%3ERemove%20the%20Ramekins%20from%20the%20hot%20water,%20immediately,%20with%20canning%20tongs.%20(Best%20thing%20ever%20invented!)%3C/p%3E%3Cp%3EPlace%20the%20ramekins%20on%20a%20cooling%20rack%20and%20allow%20to%20come%20to%20room%20temperature%20(about%201%20hour)%3C/p%3E%3Cp%3ECover%20with%20plastic%20wrap%20and%20chill%20for%202%20hours.%20(you%20may%20store%20custard%20for%20up%20to%202%20days)%3C/p%3E%3Cp%3Emmmmmmmmmm%20%20Comfort%20Breakfast%20Food!%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware??%3C/p%3E){kind=link}