Custard Pudding: AKA …Baked custard by jej

[S_Wirth]

Custard Pudding: AKA ...Baked custard

Submitted by: jej
Last Updated: 3/11/2005

This version is one we use for pie, rice pudding and simply to bake. I make 1-1/2 times the recipe for a large casserole, whether or not I make it plain or with rice added.

4 eggs
2 c. milk
1 c. sugar
salt
nutmeg

Beat together, turn into single unbaked crust for immediate baking.

If for custard, set casserole in large pan of hot water in the oven. Bakes about 50 minutes or so. You need to test it. I find it is best to remove it from the oven just slightly undercooked, as the heat will finish it. A knife in the center will come out with just a little clinging, rather than clean. It will also "jiggle" a little in the center.
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This is another of my mother's recipes. It says to Steam it for 15 minutes. I think that was when she would make it in individual custard cups if anyone was sick (measles, mumps, flu, etc... )

4 c. milk
6 eggs
2 c. sugar (scant)
nutmeg (this was sprinkled over the top)
salt (opt)

Beat together. Steam 15 minutes.

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