MUNNA'S QUICK EGG CUSTARD
My grandmother, whom we called "Munna," used to make baked egg custard for her 9 children. My father remembered her making it, but couldn't tell me the exact recipe. Now that I have a grandson and I am also called Munna, I decided to learn to make this dessert. It is very healthy and extremely quick to make. I have modernized...
Provided by Susan Feliciano
Categories Other Breakfast
Time 25m
Number Of Ingredients 6
Steps:
- 1. Scald the milk and let it cool. If using canned milk, you can skip the scalding step. Just warm the milk to about 110°F. Preheat oven to 475°F. Butter a 1 1/2-quart shallow casserole dish.
- 2. In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla. Whisk until well-blended and sugar dissolves. SLOWLY whisk in the scalded milk, in a thin stream, whisking while you add it. (Hint: scalding the milk in a microwave-safe container with a handle and pour spout makes this step easier.)
- 3. Pour mixture into prepared dish, and top with grated nutmeg. Bake at 475°F for 5 minutes. Reduce heat to 425°F and continue baking, about 10-12 more minutes. Sometimes this takes 15 minutes in my oven. When done, a knife inserted in the center comes out clean. Cool at room temperature the first hour, then refrigerate.
- 4. Another way we like to serve this is in individual ramekins. The short, fat 1/2-pint canning jars also work well. Butter each ramekin, arrange on a baking sheet, and bake as above until knife inserted in center comes out clean. Mixture will fill 6 ramekins.
- 5. For an interesting holiday twist on this recipe, use egg nog for half or all of the milk in the recipe.
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Khizar Khan
[email protected]This egg custard is the best! I've never had anything like it.
Ahsan ullah Ander
[email protected]I'm not sure what I did wrong, but my egg custard turned out lumpy. I'll have to try this recipe again.
Chris Boyd
[email protected]This egg custard is the perfect dessert for a special occasion. It's elegant and delicious.
Indra Koli
[email protected]I'm allergic to eggs, so I can't eat this egg custard. But it looks delicious!
Ellena James
[email protected]This egg custard is a great way to use up leftover eggs. It's also a delicious and affordable dessert.
SAJI Non stop videos
[email protected]I was really excited to try this recipe, but I was disappointed. The egg custard was too runny and didn't have much flavor.
Riaz Ahmed Kashir
[email protected]This egg custard is okay. It's not the best I've ever had, but it's not bad either.
Ira Anderson
[email protected]This recipe is a keeper! I'll definitely be making this egg custard again and again.
Jazzmyne Valle
[email protected]I've tried many egg custard recipes, but this one is by far the best. It's so easy to make, and it always turns out perfect.
Dipendra Yadav
[email protected]This egg custard is delicious! It's the perfect comfort food on a cold winter day.
Arshad Rayees
[email protected]I'm not a huge fan of egg custard, but I have to admit that this recipe is pretty good. It's not too sweet, and the texture is nice and smooth.
Asfaq Ahmad
[email protected]This recipe is a game-changer. I used to think that making egg custard was too difficult, but this recipe proved me wrong. It's so simple to follow, and the results are amazing.
Joshua King
[email protected]I've made this egg custard countless times, and it never disappoints. It's the perfect balance of creamy and fluffy, and the hint of vanilla is just right.
S Joshua
[email protected]This egg custard is a lifesaver! I'm not much of a baker, but I can always whip this up when I need a quick and easy dessert.