Better
to call this ‘Baked Velvet.’ My father had a fondness for simple, clean and
comforting desserts and this was one of his favorites. A warm, baked vanilla
custard brings back memories of home for me and I hope they do for you as well.
Ingredients (serves 6):
4 eggs
2
Tablespoons plus 1/2 cup granulated sugar, divided
2 teaspoons vanilla
pinch of salt
2 teaspoons vanilla
pinch of salt
3 cups
milk (whole or 2%)
Ground
nutmeg or ground cinnamon (I’m a nutmeg girl myself, but you do what feels good to you)
A few berries for garnish
A few berries for garnish
Directions:
Preheat oven to 350 degrees F. Spray the insides
of six (6 ounce) ramekins with cooking spray and put one teaspoon of granulated
sugar in each, rolling the ramekins to let the sugar coat the bottom and sides
of the ramekins. Place in a 13 by 9 cake pan and set aside.
Heat a kettle full of water until boiling. Set
aside, but keep hot.
Warm the milk in a saucepan until it just barely
simmers. Remove from heat.
Beat the eggs in a mixing bowl and whisk in the
sugar, vanilla and salt until the sugar is dissolved.
Slowly ladle in ½ cup or so of the hot milk into
the eggs and whisk until blended. Continue whisking in the milk one ladleful at
a time until all the milk is used. This will prevent the eggs from curdling. Pour
the mixture into the prepared ramekins. Sprinkle with a little nutmeg or
cinnamon.
Put the 13 by 9 pan in the oven and pour the hot
water in the bottom of the pan, being careful not to get any in the custard
itself. Fill until the water comes up as high as the custard in your cups.
Close the oven door and bake for 25 to 30 minutes, or until a knife put in the
center of custard comes out clean.
Remove the pan from the oven and the custards
from the pan (use oven mitts, they are hot!). Allow to cool on a rack until
room temp and serve for a warm treat or cover with plastic wrap and refrigerate
at least 2 hours for a beautiful chilled dessert. Toss a few berries on top for a bright contrast.
This looks delicious! Maybe I should pull out those ramekins I have that are collecting dust right now :)
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