Looking for a little comfort on this chilly fall morning? Look no further than this rich and warm baked custard.
This custard is the one my mom would always make when we weren’t feeling well as kids and to warm everyone up as an after dinner treat.
The custard you see here is a little modified from the original recipe as I wanted to make it as “farm-to-table” as I could using our cows milk. I also used fresh eggs from a local chicken raiser.
I hope you enjoy and this recipe becomes a comfort food favorite for your family!
3 large eggs
1/2-3/4 cup sugar
3/4 tsp vanilla extract
Two 12 oz can evaporated milk or 16oz farm fresh milk
small dash nutmeg
Beat eggs and sugar in a 1 quart oven proof bowl. Add the milk,vanilla and nutmeg. Mix well with a spoon. Sprinkle top with cinnamon and bake in an oven preheated to 325’F for 45 – 60 minutes or until a knife inserted in the center comes out clean.
Serve warm or refrigerate