Baked Custard

This is a lighter baked custard.  I got this recipe from a little grocery store in Sheboygan Falls, WI when we lived in Sheboygan.  I love custard and make this often when I have the craving.  It is not a rich dessert.  You can add caramelized sugar to the cup if desired.  I often do.

Baked Custard

Ingredients

3 eggs, slightly beaten
2 Tbsp sugar
1/4 tsp salt
1/8 tsp nutmeg
2 cups skim milk, I often use 1%
1/2 tsp vanilla
dash cinnamon
Optional caramelized sugar
3/4 cup sugar
1/3 cup water

6  5-oz custard cups

Directions

Preheat oven to 325 degrees

If using caramelized sugar put 3/4 cup sugar and 1/3 cup water in a small saucepan.  Bring to a boil over medium high power.  Cook over medium or medium low power, boil slowly until it is a caramel color - swirling when the edges start to turn caramel color.   Remove from heat.  Slowly divide into each of the 6 custard cups. Careful, it is very hot!!  This caramel will harden and you can pour the custard mix right on top of it.  Skip this step for plain custard.

Combine eggs, sugar, salt and nutmeg.  Slowly stir in milk and vanilla.

Set the 6 custard cups in a shallow pan.  Pour hot water in pan to level of about 1 inch.  Pour custard into cups, dividing it equally between the 6 cups.  Sprinkle with cinnamon.

Bake  40-50 minutes until a knife stuck in comes out clean.

Cool and refrigerate.