From Cleo Coyle: Warm vanilla custard brings back equally warm memories for me of my mom and childhood home, of my family's cozy kitchen and a just-baked custard out of the oven, smelling of egg and warm milk, vanilla and nutmeg.
On this cold January day, I offer you this simple recipe to warm your heart, one that I hope will bring back that feeling of comfort for you, as well.
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Cleo Coyle has a partner in crime-writing—her husband. Learn about their books |
Baked egg custard is a lovely and satisfying comfort food that I've been eating ever since my mother made it for me as a child. I've baked it countless times since and am happy to share two tips I've learned along the way for producing an easy yet lovely custard with a smooth top and silky, creamy texture.
(1) Use room temperature eggs. Simply warm them quickly in a bowl of warm water from the tap. This will help loosen the albumin (protein) in the egg and make it easier for you to properly blend the custard.
(2) Bake it low and slow and do not put foil on top of the custard cups or the roasting pan (as some recipes suggest). At the end of the recipe, I'll show you a picture of what happens if you try to speed up the baking with a higher temperature or foil on top.
So here you go. Warm comfort in a cup from me to you, with a bit of nutmeg on top…
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☕ Cleo Coyle's
Warm Winter Custard with Vanilla and Nutmeg
Servings: 4 (in 4-ounce size ramekins or custard cups)Ingredients:
1-1/4 cups whole milk
3 eggs (room temperature is best)
1 teaspoon pure vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup confectioners’ sugar
Directions:
Step 1: Whisk together all ingredients. I do this in a large measuring cup because the spout makes it easy to pour in the next step.
Remove from oven and water bath and allow to cool for one hour on a rack. Eat at once or chill by placing plastic wrap over the top of each cup. (You need the plastic on there to prevent a skin from forming.)
A few final recipe tips...
The photo above is what happens if you follow this recipe and bake the custard (uncovered) in a water bath at 325 degrees F. for 1 hour and 5 minutes. Creamy, silky delicious custard.
Finally, allow the custard to cool for an hour after removing from the oven. If you chill or store in the fridge, don't forget to seal plastic wrap over the top of the ramekins or custard cups to prevent a skin from forming.
Eat with cozy winter joy!
Coming April 2021...
Our new mystery!
Coming April 2021...
Our new mystery!
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review