I was craving vanilla pudding yesterday, but couldn't find a single recipe among my hundreds of jumbled (read: disorganized) recipe cards, but I did find one for its first cousin -- baked custard. Not as sweet or indulgent, but still a lovely way to showcase the beautiful eggs I bought at the Grand Army Plaza Greenmarket on rainy Saturday morning.
I probably haven't made baked custard since high school home economics class and forgot how absolutely easy and wholesome this is. As I prepared it, I imagined generations of mothers making this for their children. The baked custard was smooth and delicious and very healthy in a dairy farm kind of way.
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| Whisk the scalded milk into the beaten eggs. |
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| Pour the mixture into the custard cups, fill the larger pan with hot water and bake. (Those brown specks are nutmeg I added for another flavor note.) |
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| Eat the custard warm right from the cup. Or when chilled, unmold it (pictured at top). |
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| Blue, brown and white eggshells. |
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