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Baked Custard




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50
Yield: 50 custards

Notes: Potentially hazardous food. Store at internal temperature below 41�F.

Custard may be baked in a 12x20x2-inch pan set in a pan of hot water. Cut 5x8 for 40 portions.

VARIATIONS:

Bread Pudding. Pour liquid mixture over 1 lb dry bread cubes and let stand until bread is softened. Add 1 lb raisins if desired. Bake. Day-old sweet rolls may be substituted for bread.

Caramel Custard. Add 1 cup Burnt Sugar Syrup slowly to scalded milk and stir carefully until melted.

Rice Custard. Use 1/2 Baked Custard recipe, adding 1 lb rice (AP) cooked, 1 lb raisins, and 3 oz melted margarine or butter.


List of Ingredients




35 ounces eggs (about 20 total)
20 ounces granulated sugar
1/2 teaspoon salt
1 quart cold milk
2 tablespoons vanilla
1 gallon milk
2 teaspoons nutmeg

Recipe



1. Beat eggs slightly, using wire whip attachment. Add sugar, salt, cold milk, and vanilla. Mix on low speed only until blended.

2. Scald milk by bringing to point just below boiling. Add to egg mixture and blend.

3. Pour mixture into custard cups that have been arranged in baking pans. Sprinkle nutmeg over tops. Pour hot water around cups. Bake at 325�F for 40�45 minutes or until a knife inserted in custard comes out clean (180�F). Cool quickly (within 4 hours) to below 41�F.