I believe that each recipe has a story to be told. The words may be spoken out loud or written down to tell future generations about the origins of the recipe. Perhaps not just the recipe is passed down, but also memories of creating and/or tasting it for the first time.
I love recipes that have a family history, ones passed down from generation to generation. This custard recipe is one such recipe. It comes courtesy of Marilyn Eddy Siperek via the Project Egg cookbook. (The cookbook was put together by Janie of Hedgecombers.com) Marilyn’s recipe was one of the 25 yummy recipes included in the cookbook, and also one that jumped out at me immediately.
Marilyn describes her baked custard as follows, “This recipe has been handed down from my great-grandmother who lived on a farm and had ingredients at hand. Now I have a small farm and continue the tradition. My young grandchildren (ages 3-7) love to make the custard and know the recipe!”
Isn’t that wonderful, a recipe that has been in her family for 7 generations — or perhaps even longer. That’s amazing! I don’t know if there are such recipes in my family, what about yours?
Reading the description had me fantasizing of an old fashion farm kitchen in which Marilyn’s great-grandmother stood preparing this special treat for her family. I wondered did she create the recipe, was it handed down to her from previous generations, and what did their faces look like upon tasting the first spoonful of custard? And what about Marilyn, when did she first taste the custard?
Besides the family history what also appealed to me was that her family’s recipe is healthier than others I have seen. It doesn’t use cream but rather milk. The ingredients list is short, simple and I’m sure we all have them at hand at all times. So it is my pleasure to share with you this lovely recipe.
- 6 eggs, beaten
- 1 cup (225g) sugar
- 1 quart (946ml) milk
- Dash of salt
- 1 teaspoon vanilla
- 1 dash of cinnamon
- Preheat oven to 300 or 150c or Gas 2.
- 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. I use a cast iron chicken fryer to create the water bath.
- Mix eggs and sugar together. Add milk, salt, vanilla and cinnamon and mix. Pour into greased oven-safe casserole dish. Shake nutmeg so a small 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.
I’ve never made baked custard before so I was a tad nervous about the results. I followed Marilyn’s instructions with the only exception being that since there are only 2 of use I had to cut down the recipe. The results were phenomenal! It was creamy, tasted like vanilla and hints of nutmeg. My husband who doesn’t normally like custard stated that it tasted like eggnog — one of his favorite drinks. I would go as far as saying that this was one of the very best custards I have ever tasted. This dessert will definitely be put on our rotation.
Thank you Marilyn for sharing the recipe and Janie for including it in your Project Egg.
If you would like a FREE copy of Project Egg ~ 25 Cracking Recipes simply go here to download your copy.
It’s a great book, I wrote about it a couple months ago.