Pudding, Baked Custard 

A comforting egg custard.

-One and a half quart casserole size-
    Sweet like caramel, great dessert
4 eggs, beaten slightly
1/4 t salt
2 c milk
1 t vanilla
1 'can' or recipe making 15 oz sweetened condensed milk  

-Two and a half quart size-
   With less sugar (sweetened condensed milk)
10 eggs, beaten gently
1/2 t salt
5 c milk
2 T vanilla
1 'can' or recipe making 15 oz sweetened condensed milk
  
Mix everything together gently and bake in a water bath.
-Recipe to fit two pie dishes-
First make sweetened condensed milk! Really. See recipe.

Preheat oven and two 10x14 baking pans with about 1/2 inch water in them to 350*.

In large bowl stir gently together so that you don't get many bubbles:
8 eggs with
1/2 t salt

Gently stir in
1 recipe (15 oz) sweetened condensed milk
a little at a time making sure its heat (if you've just made it) doesn't curdle the eggs. Mix until smooth.

Measure and stir in
4 c milk and
2 t vanilla.

Pour some into two pie dishes. Carefully pull out the rack with the hot water and place the pie dishes into the water bath. Carefully slide rack back in. Pour the rest of the custard batter into measuring pitcher to pour it evenly into the two pie dishes. Close oven and bring it back up to  bake 325*. Bake until the custard is golden and set about 35 minutes.

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