We live in a modern world where everyone is always looking for the next best thing . . . where old fashioned and traditional values are pooh poohed. Where people often over-look the simple because they think (mistakenly) that it can’t be very good because, well . . . its just too simple! It happens in our every day lives, in what we watch on the television and what we read, and unfortunately, also in what we eat. Recipes such as this simple Old Fashioned Cup Custard are often forgotten in the flotsam of trendiness, and its a darn shame really, because this is really, really good.
Not only is it exceedingly tasty, but its also very simple to make. So simple in fact that a child could do it with a bit of supervision, maybe even a Todd! lol
You don’t really need any special ingredients to pull it together, or even any out of the ordinary dishes. There was a time when custard cups were a must have in every kitchen. I don’t have custard cups, but I do have single sized ramekins. In fact these ones are ramekins that I saved from some chocolate puddings I bought once upon a time from Costco.
This delicious . . . comforting . . . wholesome . . . quick and easy . . . simple dessert takes only 3 main ingredients, and a few simple add-ins. Eggs . . . I always use free-range rspca approved large eggs . . . sugar (not a lot) . . . and milk. I use whole milk, but you can use whatever milk you want. I don’t really recommend skim however . . .
Other than that you only need some flavourings. A pinch of salt (because believe it or not salt helps to enhance the sweetness of things) along with some vanilla and a dusting of freshly grated nutmeg on top. That’s it. Simple.
You just beat the eggs together with the sugar, vanilla and salt. The milk is scalded. This is very easy to do in the microwave. Just pop it into a large glass beaker and heat it for about 2 minutes on high. There should only be bubbled around the edges of the milk. You don’t want it to boil.
This is when you can get a bit fancy if you like. You can infuse the scalded milk with flavours . . . orange zest, lemon rinds, whole sweet spices, ginger . . . sweet soft herbs . . . lavender . . . the world is your oyster. Just add them to the scalded milk and let them infuse for about 15 minutes.
Some popular combinations would be . . . lavender and lemon . . . basil and lemon . . . lemon verbena . . . orange and rosemary . . . ginger and cloves . . . really whatever you have and want to create. Or you can just keep it simple with the vanilla and nutmeg. Don’t every underestimate the power of simple. If you have infused the milk, you will need to strain it into the beaten egg and sugar mixture. The important thing is that you whisk the mixture constantly, so that the eggs don’t cook or scramble.
Stain it again into your desired baking vessels . . . and that’s it. Pop them into a roasting tin, fill it up halfway up the sides of your ramekins with hot water, pop those babies into the oven and bake.
Half an hour later you will be rewarded with a beautiful dessert that is great on it’s own, or with some fresh fruit/berries scattered on top . . . warm or cold. Wobbly, comforting and quite delicious.
*Old Fashioned Cup Custard*
Serves 6 – 8
(Depending on the size of your cups)
Nursery days and comfort in a cup. Delicious.
4 large free range eggs
65g caster sugar (1/3 cup)
1/2 tsp fine sea salt
1/2 tsp vanilla
720ml of whole milk (3 cups), scalded
(I do this in the microwave, about 2 1/2 minutes
on high)
freshly grated nutmeg
Preheat the oven to 190*C/375*F/ gas mark 5. Place your custard cups into a roasting tin large enough to hold them and boil the kettle.
Whisk together the eggs, sugar, salt and vanilla. Slowly whisk in the scalded milk. Strain the mixture into your custard cups and sprinkle some grated nutmeg over each. Pour hot water into the pan. It should come halfway up the sides of the custard cups. Bake in the oven for 30 to 35 minutes, or until a knife inserted near the centre of one comes out clean. They should wobble slightly. Remove and allow to cool before eating. Todd loves his ice cold. I like mine at room temperature.
This was so, so, so . . . . good. So good in fact that before I knew it . . .
It was all gone . . . Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/08/old-fashioned-cup-custard.html
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