Alyssa loves sharing her family's favorite recipes with the world. She is a wife and a mom who enjoys drinking copious amounts of coffee.
An Old Family Recipe
Something about the bitterly cold winter gives me an overwhelming desire to bake. When these urges strike, I pull out my secret family recipe book and browse through the decades-to-centuries-old recipes from my husband's grandmother. She had gorgeous cursive writing and kept her family's recipes in a journal planner. Flipping through is like stepping into a time machine. Many of her dishes were ones I remember having with my own grandparents. No matter how many times I pull out the book, I always discover something new.
I've never made custard. I found two recipes for this delectable dish, but the one that jumped out at me was this one that promised to be failure proof. Looking through my cupboards, I realized I had all the necessary ingredients. Feeling confident and ambitious, I decided to give it a try.
The name of this dish is not misleading, fool-proof is correct! It was easy to whip up and pop in the oven. I had to improvise with my cupcake pan, as I don't own the baking dishes she recommended. However, it turned out to be delicious. I was surprised at the texture, believing traditional custard to be more of a pudding consistency, but with a dash of cinnamon and a drizzle of maple syrup, this custard tasted just like a five-star restaurant French toast dish.
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This is a perfect breakfast custard. Get creative with toppings if you'd like. I think it would be delicious with some cheese and bacon sprinkled on top. It would be a great dish to surprise your family with on a weekend morning!
- 4 large eggs
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup water
- 1 can evaporated milk
- Preheat the oven to 350 degrees.
- Combine the ingredients in a large mixing bowl. Beat to mix well.
- Place a cupcake pan or 6 to 8 baking cups in a 2 1/2 inch deep baking dish. I used my 13x9 glass dish.
- Pour custard into a cupcake pan or baking cups.
- Carefully fill large baking dish with water so that it touches just below the rim of the cupcake pan or baking cups.
- Bake for 40 to 45 minutes or until a knife inserted into the custard comes out clean.
- Remove cupcake pan or baking cups from water and allow to cool.
- Serve plain or with toppings of your choice. Enjoy with a glass of ice cold milk or a hot mug of coffee.
© 2021 Alyssa