Baked Vanilla Custard

Baked Vanilla Custard Recipe - Delicious and Easy to Make

Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 10

Introduction

Baked Vanilla Custard is a classic dessert that has been cherished for generations. This creamy, smooth dessert is not only delicious but also versatile, making it a favorite among both home cooks and professional chefs. The recipe provided here offers a simple yet delightful way to prepare this timeless treat, using ingredients that are easily accessible and steps that are straightforward to follow. Whether you're looking to end a meal on a sweet note or simply indulge in a comforting snack, this Baked Vanilla Custard recipe is sure to satisfy.

History

The origins of custard can be traced back to the Middle Ages, primarily in European cuisine, where it was used as a filling for pies and pastries. However, the version of baked custard that we are familiar with today has evolved significantly over the centuries. Initially, custard was made with just eggs and milk, but over time, sugar and other flavorings such as vanilla were added to enhance its taste. The method of baking custard in a water bath, as described in this recipe, helps achieve its signature smooth texture by cooking it gently and evenly.

Ingredients

1 qt (946 ml) 2% milk
6 eggs
1 cup + 2 tbsp equal™ Spoonful®
2.5 tsp vanilla
0.25 tsp salt
sliced fresh fruit (optional)
may substitute 27 packets equal™ sweetener

How to prepare

Heat the milk in a medium saucepan until it reaches boiling point.
Allow the milk to cool for 5 minutes.
In a large bowl, beat the eggs, Equal™, vanilla, and salt until smooth.
Gradually add the hot milk to the egg mixture while continuing to beat.
Pour the mixture into ten 6 oz (170 g) custard cups or a 1.5 qt (1.42 liter) glass casserole dish.
Place the custard cups or casserole dish in a roasting pan and add 1 inch of hot water to the pan.
Bake, uncovered, in a preheated oven at 325°F (163°C) for 50 to 60 minutes or until a sharp knife inserted halfway between the center and edge of the custard comes out clean.
Remove the custard cups or casserole dish from the roasting pan and let them cool on a wire rack.
Allow the custard to cool to room temperature.
Refrigerate the custard for several hours or until it is well chilled.
Serve the custard garnished with sliced fresh fruit and mint, if desired.

Variations

There are several ways to vary this recipe to suit different tastes or dietary needs:
For a richer custard, use whole milk or a combination of milk and cream.
Substitute the sweetener with sugar or honey for a more traditional flavor.
Add other flavorings such as lemon zest, almond extract, or cinnamon for a twist.

Cooking Tips & Tricks

To ensure your Baked Vanilla Custard turns out perfectly, consider the following tips:

- Heat the milk until it's just about to boil, but don't let it boil over. This helps to temper the eggs and prevents them from scrambling.

- Gradually add the hot milk to the egg mixture to avoid cooking the eggs too quickly.

- Use a fine mesh strainer when combining the milk and egg mixture to remove any egg strands or lumps, ensuring a smooth custard.

- Baking the custard in a water bath is crucial for even cooking and to avoid a rubbery texture.

- Check for doneness by inserting a knife near the center; if it comes out clean, the custard is ready.

Serving Suggestions

This Baked Vanilla Custard can be served as is or garnished with fresh fruit and mint for added flavor and presentation. It pairs well with a light, fruity dessert wine or a cup of coffee.

Cooking Techniques

The key technique in this recipe is the water bath, or bain-marie, which ensures gentle and even cooking. It's important to maintain the water level during baking and to avoid opening the oven frequently, as fluctuations in temperature can affect the custard's texture.

Ingredient Substitutions

For a dairy-free version, substitute the 2% milk with almond milk or coconut milk.

- If Equal™ Spoonful® is not available, use an equivalent amount of another sweetener, keeping in mind that the sweetness level may vary.

Make Ahead Tips

Baked Vanilla Custard can be made ahead and stored in the refrigerator for up to 3 days. Ensure it's covered to prevent it from absorbing other flavors from the fridge.

Presentation Ideas

Serve the custard in individual ramekins or a large dish, garnished with fresh berries, mint leaves, or a sprinkle of cinnamon. A dollop of whipped cream can also add a luxurious touch.

Pairing Recommendations

This custard pairs beautifully with light, fruity desserts or a crisp white dessert wine. It also complements a strong espresso or a cup of Earl Grey tea.

Storage and Reheating Instructions

Store the custard covered in the refrigerator. It's best enjoyed cold, but if you prefer it slightly warm, reheat it gently in a water bath or at a low power setting in the microwave.

Nutrition Information

Calories per serving

Each serving of Baked Vanilla Custard contains approximately 150 calories, making it a relatively light dessert option.

Carbohydrates

Each serving of this Baked Vanilla Custard contains approximately 12 grams of carbohydrates. The primary source of carbohydrates in this recipe comes from the Equal™ Spoonful® sweetener and the natural sugars present in the milk.

Fats

This recipe contains a moderate amount of fat, with each serving providing about 5 grams. The fats are primarily sourced from the eggs and the 2% milk used in the recipe.

Proteins

Baked Vanilla Custard is a good source of protein, with each serving containing approximately 7 grams. The protein in this dessert comes mainly from the eggs and milk.

Vitamins and minerals

This custard is a source of several important vitamins and minerals, including calcium from the milk, vitamin A from the eggs, and smaller amounts of vitamin D and B vitamins.

Alergens

The main allergens present in this recipe are eggs and milk. Those with allergies to these ingredients should avoid this dessert.

Summary

Overall, Baked Vanilla Custard is a nutritious dessert option that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's relatively low in calories, making it a suitable choice for those watching their intake.

Summary

Baked Vanilla Custard is a delightful dessert that combines simplicity with elegance. With its creamy texture and rich vanilla flavor, it's a versatile dish that can be adapted to suit various dietary needs and preferences. Whether served at a casual family dinner or a formal gathering, this custard is sure to impress.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the scent of blooming flowers filled the air. I had just finished helping my neighbor, Mrs. Jenkins, with her garden when she invited me inside for a cup of tea.

As we sat at her kitchen table, sipping tea and chatting about the events of the day, Mrs. Jenkins suddenly reached for a tattered old cookbook that sat on the shelf. She flipped through the pages until she found what she was looking for – a recipe for Baked Vanilla Custard.

"This is a family recipe that has been passed down for generations," Mrs. Jenkins explained, her eyes sparkling with nostalgia. "My grandmother used to make this for us when we were children, and it was always a special treat."

I was intrigued by the recipe and asked Mrs. Jenkins if she would be willing to share it with me. With a smile, she handed me the cookbook and told me to make a copy of the recipe for myself.

That evening, I couldn't wait to try my hand at making the Baked Vanilla Custard. I gathered all the ingredients – eggs, sugar, vanilla extract, milk – and followed the instructions carefully. As the custard baked in the oven, a warm and comforting aroma filled my kitchen, reminding me of Mrs. Jenkins' cozy home.

When the custard was ready, I took it out of the oven and let it cool before taking my first bite. The creamy texture, the sweet vanilla flavor – it was like a taste of childhood, a taste of tradition. I knew then that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I have made the Baked Vanilla Custard countless times, always with love and care. I have shared it with friends and family, each time receiving compliments and requests for the recipe. It has become a signature dish of mine, a dish that brings joy and comfort to those who taste it.

But the true magic of this recipe lies not just in its delicious taste, but in the memories and stories that are woven into its very essence. Every time I make the Baked Vanilla Custard, I am reminded of Mrs. Jenkins and her kindness, of the warmth of that summer day when she shared the recipe with me.

And so, as I continue to cook and bake, passing down recipes to my own children and grandchildren, I know that the Baked Vanilla Custard will always hold a special place in my heart. It is a reminder of the power of food to connect us, to nourish not just our bodies but also our souls.

As I sit here now, reflecting on the journey that led me to this beloved recipe, I am filled with gratitude for all the people and experiences that have shaped my culinary skills. And I am thankful for the simple pleasures of a well-made dish, for the joy of sharing good food with those we love.

So as I close my eyes and inhale the sweet aroma of Baked Vanilla Custard wafting from the oven, I am filled with a sense of contentment and peace. For in that moment, all is right in the world, and I am reminded once again of the power of a good recipe – and the love that goes into every bite.