I don't have my Mother's recipe for baked egg custard but the result, adapted from Marilyn Eddy Siperek on SpicieFoodie.com, tastes like I remember. It helps that I still have the dish Mom always baked custard in, this blue pottery dish made by my Aunt Sally. So both dish and contents remind me of two of the most wonderful and generous women I have ever known- that's comfort food.
Course Dessert, Gluten free
Cuisine American, Baking
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Dash of salt
1Tbspor more Real Maple Syrup
Preheat oven to 300.
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.
This dish bakes in a hot water bath. Choose an oven safe casserole dish and a larger pot that is large enough and deep enough to allow insertion of the casserole dish.
Mom's Baked Egg Custard w/Real Maple Syrup https://www.recipefiction.com/2013/10/the-recipe-i-never-asked-for-moms-baked-egg-custard.html