Baked Custard

Saving to make later:

https://www.yummly.com/amp/recipe/Baked-Custard-1401190?fbclid=IwAR2pg8M324gM9yDAjVlmZRz52OBu0mKdk2D8bFiQPtNE5kt5TLMhysfcCLA

SERVINGS: 6

Ingredients:

3 cups whole milk
3 large eggs
1 yolk
1/3 cup sugar
1 teaspoon pure vanilla extract
ground nutmeg (to serve)

Directions:

Preheat oven to 325°F. For the custard mixture, bring the milk almost to a boil in a medium saucepan.
Remove from heat. Whisk together eggs, egg yolk, sugar and vanilla in a bowl, until just combined. Gradually whisk in hot milk mixture. Strain into a 4-cup capacity shallow ovenproof dish or pie pan. Sprinkle with nutmeg.

To bake, place dish inside a larger baking dish. Carefully add boiling water to larger baking dish so that it comes halfway up the sides of the custard dish. Bake about 45 mins, until custard wobbles in the center or a small sharp knife inserted in the center comes out clean.

My friend's notes: "I swapped out 1/4 cup of milk and replace it with rum (could have taken more rum). Also, I used 2 egg yokes that I had sitting around in the fridge and 2 whole extra large eggs. Mine took 55mins to bake, but my oven runs a little cold. Also, if you have coconut flakes, add a cup full for a coconut custard.

I suggested coconut-flavored rum. She thinks that would be an excellent modification. KEEWERD