Baked Coffee Custard Recipe by Ruth Paget
Serves 6
Ingredients:
-3 eggs
-1/3 cup sugar
-1/4 teaspoon salt
-2 tablespoons instant coffee
-1 teaspoon vanilla extract
-2 ¼ cups milk -6 custard cups for baking
Steps:
1-Preheat oven to 375 degrees Fahrenheit.
2-Beat eggs lightly
3-Mix sugar, salt, and instant coffee together. Stir in vanilla extract and mix till smooth with no lumps remaining.
4-Add coffee mixture to the eggs and blend well.
5-Heat milk until a film shines over the surface. Add egg and coffee mixture to the milk and stir to blend well.
6-Pour custard into the custard cups and place in a high-rimmed baking dish. Fill the baking dish with water up to halfway on the custard cups.
7-Bake for 25 to 30 minutes or until a toothpick comes out clean.
8-Carefully remove the baking dish with hot water. Cool custard dishes on a rack. Once cool, cover with plastic or aluminum and chill overnight in the refrigerator.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
