One of the things that I liked best when I got married and right after the Princess came along was a delightful egg custard. It was quick and easy and no one else in the house liked it so I could eat it all myself. It had little sugar, but it had eggs and milk so in my book it made a good breakfast as well as a good dessert. I hadn’t had any for years, but last week during a cold snap I was trying to figure out what I could make to keep the oven on these came to mind. They turned out pretty good even if I still had to eat them all by myself!

Egg Custard

adapted from Better Homes and Gardens 1950’s edition

1 cup milk (I used full-fat coconut milk from a can)
2 eggs
2 T sugar (I used turbinado)
1 t vanilla
Freshly grated nutmeg

Preheat oven to 325 degrees F. Warm the milk until some bubble form around the edges. Meanwhile, whisk the eggs and sugar in another bowl. When the milk has cooled slightly whisk in the vanilla and then the egg mixture. Divide the mixture between ramekins. I used 5 ounce ramekins, but if your ramekins are larger you could probably get away with two. Heat some water in a kettle and while it is heating place the ramekins in a pan. I used a 9 in square pan. Grate some nutmeg over the tops of the ramekins. When the water is heated pour it in the pan around the ramekins until it is an inch high. Place the pan in the preheated oven for 40-45 minutes. Custard is done when a knife inserted in the center comes out clean. Enjoy warm or cold!