Baked Custard

Attempt #1 ***

When I was growing up I often made custard with my mom. It was an incredibly simple recipe and my favorite part was sprinkling the nutmeg on top and watching it spread. I looked up several recipes and went with this one. However, it didn't really turn out right - which may be more my oven's fault, but then again could be a ratio difference. I prefer a deeper custard and a firmer consistency.

• 2 eggs
• 2 c milk
• 1/2 t vanilla
• 2 T sugar
• pinch of salt
• nutmeg

1. Beat the eggs in a mixing bowl.
2. Add the milk, vanilla, sugar and salt. Stir.
3. Pour into baking dish. Sprinkle with nutmeg (amount depends on strength of your nutmeg).
4. Bake 325F/165C for 50-60 min. You may need to rotate the dish part way to ensure even baking (such as in a mini-oven).
5. Cool.
6. Refrigerate.

Attempt #2 ****

1/26/22 Finally tried another recipe and this one was closer to the right amount. It was still a bit soft, but that may be because I only waited a couple hours for it to chill before devouring it with BDs. Definitely would make this again. Original recipe was double for a 9x13 dish. Half was just right for my size baking vessel.

1/30/22 Made this in the morning and ready by 3pm for the kids after school.
2/1/24 Made this in the morning in 5 ramekins and had it after school. Baked for 30 min at 160 convection and additional 5 without fan.

• 
  3 eggs
  
• 2 c milk
• 1/3 c sugar
• 1/4 t salt
• 1/2 t vanilla
• nutmeg

1. Heat milk in saucepan until bubbles form around the edges. Remove from heat.
2. Blend eggs, sugar and salt until smooth.
3. Slowly add the hot milk into the egg mixture, whisking vigorously.
4. Stir in vanilla.
5. Pour into 7"x7" deep baking container or into small custard cups.
6. Sprinkle with nutmeg.
7. Place dish(es) in large roasting pan. Fill the pan with hot water until it reaches 1 inch from the top of the dish.
8. Bake at 325 for 45-55 min or until the custard has just set. Do not overcook.
9. Cool on wire rack and refrigerate until ready to eat.