Comfort Food. It’s the food from our childhood that soothed us, nurtured us, healed the hurt, made us well when we were sick, mended our broken hearts and made us happy when we were sad. These heart-and-tummy-filling foods are the ones we’ll turn to for the rest of our lives.
One of these for me is my mom’s egg custard that she used to make for me. I got chronic sore throats growing up and this was both tasty and soothing going down. It felt like a hug for my throat. I know, I know. That sounded, um, weird.
Nevertheless, it’s the oh-so-comforting dessert recipe I always go to when a friend has their wisdom teeth taken out, has a baby or just needs a little pick-me-up.
I hope you – and your loved ones – find as much comfort in it as me and mine have.
p.s. Serving the custards in cute-shaped dishes, such as hearts, is totally optional but I highly suggest it!
Dawn’s Comforting Egg Custard
Preheat oven to 325 degrees.
*Makes approximately 6 individual servings
6 Slightly beaten eggs
1 c sugar
1/2 tsp salt
2 c Scalded whole milk
2 c Scalded Heaving Whipping Cream
1 tsp Vanilla Extract
Heat the milk and cream just until scalded (very hot) – not boiling. Take off stove and let cool.
Combine eggs, sugar and salt.
Slowly stir in milk and vanilla.
Fill six-ounce oven-safe custard cups, ramekins or bowls. Set in shallow baking pan on oven rack.
Pour hot water into pan 1 inch deep.
Bake at 325 degrees for 40-45 minutes, or until knife inserted in center comes out clean.
Serve warm (for a creamy crème brulee-taste) or chilled for a straight-up, comforting custard.
*Note: If you’d like to make one large custard, bake in a 2-quart casserole dish or standard cake pan for 60 minutes.