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Baked custard was my childhood get-well dish. My mother made it for me when I was ill. As a disciple of the nutritional guru of the day, Adelle Davis, Mom put bigtime value on dishes that were rich in protein.

She liked the primary ingredients, milk and eggs. She closed her eyes to sugar, an ingredient she usually eschewed, probably because she thought a treat might be the cure. I love custard to this day.



I like to top the chilled treat with fresh strawberries, although later in the summer I might substitute small wedges of stone fruit, such as apricots or plums. Baked Custard with Strawberries Yield: 6 servings INGREDIENTS 2 1/2 cups milk 3 large eggs 1/2 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 3/4 cups fresh strawberries, trimmed and cut into halves if small or quarters if large 1 to 2 tablespoons granulated sugar, depending on sweetness of berries Optional garnish: Sprigs of fresh mint or peppermint DIRECTIONS 1. Adjust oven rack to middle position.

Preheat to 350 degrees. 2. Place milk in large, heavy-bottomed saucepan.

Scald milk on medium-high heat. To scald means to heat below the boiling point. Remove from heat.

3. In large bowl, whisk milk, eggs, sugar, salt, and vanilla to combine. Whisking constantly, add hot milk little by little to egg mixture.

If you add the hot milk too quickly, it might curdle THE eggs. 4..

Ladle mixture into 6 (1-cup) custard cups. Place cups in a 9-by-13-inch baking pan. Add enough hot water to the pan to co.

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