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munna's quick egg custard

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

My grandmother, whom we called "Munna," used to make baked egg custard for her 9 children. My father remembered her making it, but couldn't tell me the exact recipe. Now that I have a grandson and I am also called Munna, I decided to learn to make this dessert. It is very healthy and extremely quick to make. I have modernized the method. I'm sure my Munna, who cooked on a wood stove, first placed her custard in the very hottest part of the stove, then moved it to the hot part after the first 5 minutes. We like this served plain, but it is also good topped with fresh berries or fruit syrup.

yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For munna's quick egg custard

  • 4 lg
    eggs, lightly beaten
  • 1/2 c
    sugar
  • 1/4 tsp
    salt
  • 1 1/2 tsp
    vanilla
  • 2 1/3 c
    whole milk, scalded (heat to 180°, then cool to 120°)
  • grated nutmeg

How To Make munna's quick egg custard

  • 1
    Scald the milk and let it cool. If using canned milk, you can skip the scalding step. Just warm the milk to about 110°F. Preheat oven to 475°F. Butter a 1 1/2-quart shallow casserole dish.
  • 2
    In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla. Whisk until well-blended and sugar dissolves. SLOWLY whisk in the scalded milk, in a thin stream, whisking while you add it. (Hint: scalding the milk in a microwave-safe container with a handle and pour spout makes this step easier.)
  • 3
    Pour mixture into prepared dish, and top with grated nutmeg. Bake at 475°F for 5 minutes. Reduce heat to 425°F and continue baking, about 10-12 more minutes. Sometimes this takes 15 minutes in my oven. When done, a knife inserted in the center comes out clean. Cool at room temperature the first hour, then refrigerate.
  • 4
    Another way we like to serve this is in individual ramekins. The short, fat 1/2-pint canning jars also work well. Butter each ramekin, arrange on a baking sheet, and bake as above until knife inserted in center comes out clean. Mixture will fill 6 ramekins.
  • 5
    For an interesting holiday twist on this recipe, use egg nog for half or all of the milk in the recipe.
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