Wednesday, July 13, 2011

Cinnamon Nutmeg Custard

My mother-in-law has a sensitive stomach. I thought it would be fun to make her some custard. She loves it. It brings back memories from her childhood. She said she really enjoyed this recipe. It is nice light treat and not really sweet either. It is wonderful even if you don't have a sensitve stomach. :) It was a nice way to use fresh nutmeg again too. The spices in this add an extra touch.

Ingredients: makes 6 custard cups
2 C milk low fat ( I used whole milk this time)
2/3 C instant nonfat dry milk powder
2 to 3 T honey
4 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp fresh nutmeg or 1/2 tsp dried nutmeg

1. Heat oven to 350 and spray custard cups with nonstick spray.

2. In a saucepan pour in milk, dry milk, honey,and cook on medium high heat. Stir often until the mixture boils. It should take about 5 min. Don't let it boil for more than a minute.

3. In a small bowl beat the eggs until light. Then pour in small amount of egg into milk mixture. Beat with a whisk or hand mixer till combined. Then beat in the vanilla and spices.

4. Pour into cups. Sprinkle some nutmeg or cinnamon on top.

5. In a large rectangle pan place the 6 filled custard cups. Fill the pan with warm (not boiling) water till it covers the custard cups halfway. Bake until the custard sets. It should take 20-25 min. The knife will come out clean when inserted into the custard. Eat warm or cover with plastic and put int the fridge till chilled.

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