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Baked Custard (Easy) Recipe

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This recipe for Baked Custard (Easy) is from The McKenny Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 C sugar
2 C evaporated milk

An Amish variation - eggs, ½ C sugar, 2 C whole milk, 1 tsp vanilla extract and nutmeg for garnish. Use a baking dish and put in larger baking dish and add enough water to come halfway up the sides of the baking dish. Bake for 50-60 mins at 325º. Remove and allow to cool to room temp.
Directions:
Directions:
Mix all ingredients. Beat until thoroughly mixed. Pour into pie shell, baking dish or custard dishes. Bake at 300º for 1½ hrs. Sprinkle with nutmeg or choice of flavoring.
Personal Notes:
Personal Notes:
A little history on evaporated milk -

Evaporated milk was developed over the course of the 19th century to address the need of armed forces in Europe to preserve food for long periods of time.

Initially, milk was boiled and reduced, bottled with sugar, and then boiled again to create a seal. By the end of the American Civil War, sweetened condensed milk had grown in popularity, and its success encouraged inventors John B. Meyenberg and Louis Latzer to form the first unsweetened evaporated milk plant in Highland, Illinois. Meyenberg received an 1884 U.S. patent covering the process of sterilizing by steam under pressure. In 1885, evaporated milk was manufactured commercially for the first time.

www.duke.edu


It adds more creaminess than fresh milk with less fat than cream. It is also called for in some dessert recipes and can frequently be used in place of half-and-half. Diluted evaporated milk can be used just like milk for cooking, baking, and even pouring over cereal or into drinks.

 

 

 

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