35 oZ Eggs
(about 20 total)
20 oZ Sugar
1/2 ts Salt
1 QRT cold
2 Tb Vanilla
1 GAL Milk
2 ts Nutmeg
Beat eggs slightly, using wire whip attachment. Add
sugar, salt, cold milk, and vanilla. Mix
on low speed only until blended. Scald milk
by bringing to point just below boiling. Add
to egg mixture and blend. 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.
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.
VARIATIONS: Caramel Custard. Add 1 cup Burnt Sugar
Syrup slowly to scalded milk and stir carefully until melted.
VARIATIONS: Rice Custard. Use 1/2 Baked Custard recipe,
adding 1 lb rice (AP) cooked, 1 lb raisins, and 3 oz melted margarine