Monday, January 20, 2014

Connemara Baked Custard

This weekend while I was catching up on some crocheting projects I decided to make some of these Connemara Baked Custards. They are perfect on cold and rainy afternoon! 

Baked Custard 
Beat with rotary beater:
4 eggs
1/2 cup sugar
1 teaspoon vanilla 
1/2 teaspoon salt
21 ounces milk (the richer the better, perferaly goat's milk) I have also used coconut milk and they turned out wonderful! 

Preheat oven to 300 degrees. Put a small amount of brown sugar in 4-5 oven proof custard cups or baking dish, pour in custard, sprinkle with nutmeg. Set the dishes or dish in a 2 1/2 in deep pan and pour cold water around them. Bake for 1:15 to 1:30 hours. Remove from water and cool. 

The recipe was adapted from the North Carolina Plantations and Historic Homes Cookbook. This particular version was giving by the Carl Sandburg Home in Flat Rock, NC. Happy Baking! 

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