This egg custard is gluten free without any finagling!
Ingredients for 10 servings.
- 5 eggs (6 if you’re baking the custard in one large dish instead of custard cups)
- 2/3 Cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 quart milk, scalded (that is, bring the milk to a boil, but don’t boil it)
- Nutmeg or mace (to taste)
Preheat the oven to 325° F. Beat the eggs lightly with sugar, salt, and vanilla; gradually stir in the hot milk. Pour into 10 custard cups or 2-quart baking dish. If you’re planning to unmold the custards, butter the custard cups before adding the custard makings.
Sprinkle nutmeg or mace over the top, set in a large, shallow pan, and pour warm water into the pan to a depth of 1″. (This keeps the air moist in the oven, so the custard doesn’t dry out, but cooks more evenly.) Bake, uncovered, about 1 hour: until a knife inserted midway between the center and the rim comes out clean.
Remove custards from water bath and cool to room temperature. Chill slightly before serving (if you can wait that long).
Note: Calories per serving when prepared with whole milk: 160; when prepared with skim milk: 125 calories per serving. But, then, who’s counting?
