This base recipe can be used alone, or for Bread Pudding, Pumpkin Custard, Personal Custards, and much more. It is a recipe that you MUST know, because you will use it throughout your life so often.
INGREDIENTS
- 4 Eggs
- 2 additional egg yolks
- 1 C Sugar
- 1/2 Brown Sugar
- 1/4 C whiskey or rum
- Dash Vanilla
- Grandpa’s CinnaSugar®
- Merest dash of salt
- Zest and juice from one orange
- 1 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
- 1/2 C Cream (Traditionally you should use just cream * I substitute 1/3 milk instead of cream to keep it healthier)
- Optional: Mix in 1/2 C dried fruit
You can also use Half and Half rather than the milks listed on the previous two lines.
- Optionally: grated orange peel and/or ginger
STEP BY STEP
- Cream together eggs and sugar
- Mix in vanilla, cinnamon, nutmeg, salt and orange
- Mix with milk and cream
- If you are using this as part of another recipe that uses custard, you will probably add whatever those ingredients are right about here.
- Pour into greased ramekins
- Optional: top with dried cherries or raisins
- Bake at 350º for 35-45 minutes. For a creamier custard, bake at 325º for 1.5 – 2 hours. Internal temperature should be about 170º
Optional Topping . Crème Anglaise or Brandy Cream Sauce
