When I was a child and wasn’t feeling well, my father would make egg custard from a box. It was so comforting and easy to eat, it always made me feel better. I haven’t found the boxed kind, but this is almost as easy and even tastier. It’s a tasty way to use up the leftover egg yolks from all the Passover baking – and it’s still kosher for Passover.
Baked Egg Custard
Servings: 9
Ingredients
- 2½ cups whole milk
- 2 tsp vanilla extract
- 2 large eggs
- 3 large egg yolks
- 1 pinch salt
- ¼ cup sugar
- freshly grated nutmeg
Instructions
- Preheat oven to 350°.
- In a medium saucepan, heat milk over medium heat until just warm – approximately 110°. Do not bring to simmer or boil.
- In a medium bowl, whisk eggs, egg yolks, vanilla, salt and sugar until well combined. Continue whisking while slowly adding warmed milk. When completely combined, pour through a fine strainer into a 4 cup measuring cup.
- Place empty custard cups in a shallow roasting pan (I used a 13×9 glass cake pan).
- Fill custard cups with approximately ½ cup each. Grate fresh nutmeg over each, lightly covering top.
- Place pan in oven and carefully fill roasting pan with hot water to ½ way up the custard cups. Bake until custard is set, approximately 30 minutes. Remove cups from water bath and cool on a wire rack at least 30 minutes before eatiing. Eat slightly warm, room temperature or after chilling in fridge. Cover any leftovers with plastic and store in fridge.