Grandmother Jeanne’s Custard
My grandmother didn't bake much, but one thing she did make well was custard. Whether this is her exact original recipe or not is somewhat uncertain, but nevertheless, my mother loves this custard, despite its simplicity, perhaps more than any other dessert. Be careful when working with the hot sugar, which coats the bottom of the ramekins. Sugar burns are really painful, so wear protective gloves.
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Grandmother Jeanne’s Custard
My grandmother didn't bake much, but one thing she did make well was custard. Whether this is her exact original recipe or not is somewhat uncertain, but nevertheless, my mother loves this custard, despite its simplicity, perhaps more than any other dessert. Be careful when working with the hot sugar, which coats the bottom of the ramekins. Sugar burns are really painful, so wear protective gloves.
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Servings: 6 people
Calories: 203 kcal
Net Carbs: 33 g
Ingredients
- 1/2 cup (100 g) sugar, for coating the ramekins
- 3 (3) large eggs, lightly beaten
- 1/3 cup (66.7 g) sugar
- 1 tsp (1 tsp) vanilla
- pinch (pinch) salt
- 2 1/2 cups (610 g) very warm milk, (120° to 130°F)
- ground nutmeg
- hot water
Instructions
- Heat the oven to 350°F.
- Before making the custard, heat 1/2 cup of sugar in a saucepan over low heat for 10 to 15 minutes, stirring constantly with a wooden spoon until the sugar is melted and golden brown. Be careful, as it usually turns amber colored very quickly and it will be very hot. Immediately divide the syrup among 6 warm 6 oz. ramekins before it hardens. While wearing gloves or some form of protection, carefully tilt the ramekins to coat the bottoms. Let the syrup harden in the cups for about 10 minutes.
- In a medium bowl, beat the eggs, sugar, vanilla, and salt with a wire whisk or fork. Gradually stir in the milk. Pour into the ramekins. Sprinkle with nutmeg.
- Place the cups in a 13 x 9 inch baking pan. Pour very hot water into the pan to within 1/2 inch of the tops of the cups. The water bath helps the custard bake evenly and gently; without the hot water the edges of the custard cook too quickly.
- Bake for about 45 minutes or until a knife inserted halfway between the center and the edge comes out clean.
- Remove the cups from the water, or else the custard will continue to cook. Cool for about 30 minutes and serve warm, or refrigerate and serve chilled in the ramekins. Top with extra nutmeg and a few blueberries or raspberries.
Nutrition
Calories: 203kcalFat: 5gSodium: 75mgNet Carbs: 33gSaturated Fat: 3gPotassium: 165mgCarbohydrates: 33gVitamin A: 284IUSugar: 33gCalcium: 127mgProtein: 6gCholesterol: 92mgIron: 1mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.