Recipe Of The Week: Custard Cups

With an abundance of farm fresh eggs coming in you have to get a little creative. There is only so many times you can eat scrambled, fried or deviled eggs…so I started trying new “fancy” ways to use them up. This week I am sharing my Custard Cup recipe.

1/3 c. sugar
3 eggs, beaten
1 1/2 c. milk
1 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
powdered sugar
Combine eggs, milk, sugar and vanilla. Beat well until combined but not foamy. Place four 6 oz. oven safe custard cups into oven safe 2-quart square dish. Divide egg mixture evenly into cups. If desired sprinkle with cinnamon and nutmeg. Place baking dish on oven rack. Pour boiling water around custard cups being careful not to get any into the cups. Bake at 325 degrees for 50-60 minutes or until knife comes out clean when inserted into center. Remove cups from water and cool on wire rack. Cover with dusting of powdered sugar. Serve warm or chilled.

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