Dessert that's easy? Custard, of course!

Baked custard was one of those things I learned how to make waaaaaay back in the day. When I was about 12, I think. But it is the quintessential comfort food for autumn, and so damn easy, too! Mr. Maven says I must make it at least once a week. We finished up the last of a batch for dessert this evening, and he asked if there was more for tomorrow. “No” sez I. “Why not?” sez he.

Sheesh.

It takes all of about 15 minutes to prepare and about 60 minutes to bake in the oven at 300 degrees.

First, let’s take a look at the custard cup. It’s any small crockery or glass vessel that is ovenproof. Or, you can use a larger ovenproof baking dish. I like the pyrex glass casserole dishes, and most often use the one to two quart size with rounded bottom. If you use the larger dish, then make sure it will fit into the larger square baking dish - either glass or metal - that holds the hot water bath.

 

Take your pick. Combine them as you will. Just make sure you liberally coat the inside of each cup with butter.

Here are the exotic and complex ingredients: eggs (2 whole eggs and two egg yolks). milk or a combination of milk and half n half ( 2 cups). butter ( a ‘knob’). sugar (1/2 cup). vanilla (1/2 teaspoon). nutmeg (1/2 teaspoon plus more to dust the tops), salt (pinch).

Allow me to say one thing about the sugar. I actually use a fine baker’s sugar. You can get this in most grocery stores - it often comes in a carton that’s like a milk carton. Look down low on the shelf, or around the baking supplies. I use this because it dissolves easily and quickly when whisked together with the eggs. The last thing you want is remaining granules of sugar - as they will liquify at an uneven rate and create an unpleasant texture. If you don’t have the bakers sugar, don’t dispair. Use plain white granulated sugar. Just don’t use the coarse sugar that is often referred to as Demerarra or ‘natural’ cane sugar. You’ll also like using the bakers sugar for other things like meringues.

Now preheat your oven, and heat some water. You’ll use the hot water - about 2-3 cups - to pour around the custard cups or custard bowl. This allows the custard to cook slowly and evenly - to a silky smooth, and delicate fair thee well.

You’ll need four whole eggs but you will separate two of them, using just the yolks. This is a rich custard that has the texture of a classic Spanish flan. So separate those two eggs and add them to the other two whole eggs.

My favorite dairy combination is one half cup of ‘half and half’ with one and a half cups of 1 percent milk - for two cups total. This gives the texture that we like. You can tweak this to suit yourself. If you want a richer custard, then go half milk and half the ‘half and half’ or light cream.

Microwave the milk until heated through but not boiling ( referred to in recipes as ‘scalded’ ). Whisk together the eggs and sugar. They should be a bright yellow and there should not be any remaining long threads of egg white.  Add the vanilla and nutmeg. Drizzle in the warmed milk while whisking - you don’t want to ‘cook’ the eggs, so drizzle and whisk. This demonstrates that you can also walk and chew gum at the same time.

Then pour it into buttered custard cups or an ovenproof bowl set in about one to two inches of water, in another ovenproof baking dish. Sprinkle just a dash more ground nutmeg on the top because it’s purty and tastes good.

When the custard has baked for about 45 to 60 minutes, at 300 degrees - or until it’s ‘set’ ( that means it doesn’t slosh when tapped, but rather has a very subtle jiggle) take it out and let cool on a wire rack. Then put it into the refrigerator to chill. Cover if you don’t plan on eating it right away. It’s good for two or three days. Squirt some whipped cream on it before serving.

Here at Rancho Maven, we like a bit of Grade A light Vermont maple syrup on it with the light whipped cream.

We’re bad.

Pair your custard with a bit of fruit if you wish. I like sliced strawberries or other similar berry.