Wednesday, May 12, 2010

French Egg Custard

Ceufs Au Lait

Custard dates back to the Middle Ages where it was used as filling for pies and pastries. It wasn’t until the 1840’s that there was a distinction between American and European custard.

The recipe below is a basic egg custard with simple ingredients, directions and a great taste.

2 cups milk
4 tablespoons vanilla extract
2/3 cup sugar
4 eggs, lightly beaten

1. In a nonstick small pot, place milk, vanilla extract and sugar on medium heat.
2. Preheat oven to 300 degrees.
3. Place 4 eggs in a medium bowl and lightly beat.
4. When the milk in the pot comes to a bowl, remove it from the stove.
5. Add the eggs to the milk, whisking constantly until an even texture forms.
6. Pour the custard into an oven friendly dish or ramekin and place it in a roasting dish halfway filled with hot water.
7. Bake in oven for 45 minutes.

Note: I had to bake it for 1 hour and 15 minutes. I would test the custard until it's custard like in texture. Not sure if it's a flaw in the recipe or my oven.

Recipe Source: I Know How to Cook


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