I loved this growing up - and it's really easy
- Carbohydrate 38.9604246875 g
- Cholesterol 107.58 mg
- Fat 2.9545465625 g
- Fiber 0.0568374997377396 g
- Protein 3.92272875 g
- Saturated Fat 1.073095625 g
- Serving Size 1 1 serving (86g)
- Sodium 44.514 mg
- Sugar 38.9035871877623 g
- Trans Fat 0.437839 g
- Calories 194 calories
Step-by-step
- Beat eggs and add salt, sugar, vanilla, and milk.
- Strain into custard cups and sprinkle with grated nutmeg.(fresh is best).
- Cover each cup with foil and place in electric fry pan in 3/4 inch water.
- Bring water to boil and simmer at 250 about 10-12 minutes. (This is dependant on accuracy of thermostat on fry pay).
- Test with a knife and remove custards when it comes out clean.
How does a simple mixture of eggs and milk transform into a velvety, set dessert without an oven? The answer lies in gentle, indirect thermal transfer provided by a water bath, which shields dairy proteins from direct, aggressive heat that causes curdling. Straining the liquid through a fine-mesh sieve removes chalazae and unincorporated albumen chunks, guaranteeing the silky consistency characteristic of professionally made custards.
Controlling the cooking environment determines success or failure; maintaining the water at a gentle simmer prevents the delicate egg proteins from tightening too quickly and releasing their moisture, yielding a smooth texture rather than a spongy one. Pouring exactly three-fourths of an inch of water into the skillet ensures the heat surrounds the cups evenly without floating them, while covering each individual ramekin with aluminum foil prevents condensation from dripping onto the custard surfaces during steaming.
Freshly grated whole nutmeg provides an aromatic sharpness that ground pre-packaged spices lack entirely, cutting through the rich dairy profile effectively. Pairing these warm custards with crisp, buttery shortbread cookies introduces a contrasting structural element that balances the smooth, yielding mouthfeel of the dessert.
