Mom’s Baked Egg Custard: My Comfort Food
A few weeks ago I made a commitment to myself to get back to blogging. Shortly thereafter my mother had ‘routine’ heart surgery. Two days later I was holding my mother’s hand when that same heart stopped beating. And then it was my birthday. It seems impossible that I can be so unrelentingly sad and yet still not quite believe that she is gone. But each morning when I wake up and there is still no card from the one person in the world I could always count on to remember my birthday it sinks in a little bit more. And when I post new entries there will always be one less ‘like’ than there used to be because Mom was my biggest fan, my most loyal supporter, my sounding board, and my best friend. I am grateful for every moment we had.
It’s sort of funny that my last post was “Dad’s Eggs” because while he likes eggs just fine it was my mother that really loved them. The two comfort dishes I can conjure up from childhood are Swedish Pancakes and Custard. But because Mom decided several years ago that I was the better cook I never got the recipe for either. You don’t realize how many more questions you wanted to ask or how many more stories you wanted to hear until the teller is gone.
I know I have to get back to living and so I decided to start here with the custard my Mom made for me when I was sad, and sometimes when I was happy. The maple syrup bit is my own. We never had real maple syrup growing up- Mom would make the fake stuff with artificial maple flavoring and sugar water- and that is what I drenched my Swedish Pancakes in, the thick stuff in the bottle never seemed quite right.
This is for you Momma, I love you.
other Mom inspired comfort dishes you might like
and Swedish Pancakes the sheet pan version for a lazy crowd
|Custard, warm from the oven|
- Serves: 10
- 6 eggs beaten
- 1 cup 225g sugar
- 1 quart 946ml milk
- Dash of salt
- 1 1/4 tsp vanilla
- 1 T or more Real Maple Syrup
Preheat oven to 300.
This dish bakes in a hot water bath. Choose an ovensafe casserole dish and a larger pot that is large
enough and deep enough to allow insertion of the casserole dish. I use a cast iron chicken fryer to create
the water bath.
Mix eggs and sugar together. Add milk, salt, and vanilla and mix. Pour into greased ovensafe
casserole dish. Shake or grate nutmeg so a light coating covers the mixture. Place casserole dish into hot water
bath. Bake for about 1 hour until a knife inserted into centre comes out clean.
Drizzle maple syrup over the top and broil for just a minute.
Serve warm, with more maple syrup if desired. It is also delicious the next day even if you are crying.