Silky Baked Custard with Mixed Berries
Indulge in this delightful Silky Baked Custard with Mixed Berries, a timeless dessert that perfectly marries the smooth, creamy texture of custard with the vibrant sweetness of assorted fresh berries. Originating from the classic Betty Crocker 1971 recipe card set, this crowd-pleaser is not only easy to prepare but also adaptable for smaller gatherings. Each bite offers a rich custardy flavor accented by the refreshing burst of berries, making it an ideal choice for family gatherings, special occasions, or simply a lovely evening treat. The recipe can be easily halved to yield six servings, ensuring no one has to miss out on this delectable dessert!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs
6 (slightly beaten)
Sugar
2/3 cup (granulated)
Salt
1/8 teaspoon (to taste)
Vanilla extract
2 teaspoons (pure)
Milk
5 cups (scalded)
Nutmeg
to taste (for sprinkling)
Fresh mixed berries
2 cups (sweetened and assorted (strawberries, raspberries, blueberries, etc.))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the slightly beaten eggs, sugar, salt, and vanilla extract. Whisk until well blended.
3
Gradually add the scalded milk to the egg mixture, stirring constantly to avoid cooking the eggs.
4
Carefully pour the custard mixture into twelve 6 oz custard cups, filling them about three-quarters full.
5
Lightly sprinkle nutmeg over the top of each custard cup to enhance flavor.
6
Arrange the custard cups in two 13 x 9 x 2 inch baking pans.
7
Pour very hot water into the pans until it reaches halfway up the sides of the custard cups, creating a water bath for even baking.
8
Bake in the preheated oven for about 45 minutes, or until a knife inserted into the center of the custard comes out clean.
9
Once baked, remove the cups from the water bath and allow them to cool to room temperature.
10
Refrigerate the custards until completely chilled.
11
To serve, unmold the custard onto dessert plates and generously top with sweetened fresh berries of your choice.
12
For an extra touch, garnish with a dollop of whipped cream and a sprinkle of nutmeg or a sprig of mint if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Baked Custard with Mixed Berries?
It is a classic dessert featuring a smooth, creamy custard base topped with fresh, sweetened berries, originally from a 1971 Betty Crocker recipe card set.
How many servings does this recipe yield?
The full recipe yields twelve 6-ounce servings.
Can I make a smaller batch of this custard?
Yes, the recipe can be easily halved to yield six servings if you are cooking for a smaller group.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What are the primary ingredients for the custard?
The main ingredients are 6 eggs, 2/3 cup sugar, 1/8 teaspoon salt, 2 teaspoons vanilla extract, 5 cups of milk, and nutmeg.
How should the eggs be prepared?
The 6 eggs should be slightly beaten before being combined with other ingredients.
What is the first step in mixing the custard?
In a large bowl, whisk together the slightly beaten eggs, sugar, salt, and vanilla extract until well blended.
What does it mean to scald the milk?
Scalding milk involves heating it to just below the boiling point, which helps create a smoother custard texture.
How do I combine the scalded milk with the egg mixture?
Gradually add the milk while stirring constantly to prevent the heat from cooking or curdling the eggs.
What size custard cups are recommended?
The recipe calls for twelve 6-ounce custard cups.
How much should I fill each custard cup?
Fill each cup about three-quarters full with the custard mixture.
How is nutmeg used in this recipe?
Nutmeg is lightly sprinkled over the top of each cup before baking to enhance the flavor.
What size baking pans are needed?
You will need two 13 x 9 x 2 inch baking pans to hold the custard cups.
How do I set up the water bath?
Place the filled cups in the baking pans and pour very hot water into the pans until it reaches halfway up the sides of the cups.
Why is a water bath necessary?
A water bath, or bain-marie, ensures even baking and prevents the custard from cracking or curdling.
How long does the custard take to bake?
It typically takes about 45 minutes in a 350°F oven.
How can I tell if the custard is done?
The custard is done when a knife inserted into the center comes out clean.
What should I do once the custard is finished baking?
Remove the cups from the water bath immediately and allow them to cool to room temperature.
Does the custard need to be refrigerated?
Yes, the custards should be refrigerated until they are completely chilled before serving.
How is the custard served?
Unmold the chilled custard onto a dessert plate and top it with sweetened fresh berries.
What types of berries are best for this recipe?
You can use any sweetened fresh berries, such as strawberries, raspberries, or blueberries.
Are there any suggested garnishes?
You can add a dollop of whipped cream, an extra sprinkle of nutmeg, or a sprig of mint for decoration.
What is the history of this recipe?
This recipe originates from the classic Betty Crocker 1971 recipe card set.
Is this a difficult dessert to make?
No, it is described as a simple and easy crowd-pleaser that is perfect for families.
What is the texture of the finished custard?
The custard has a smooth, silky, and creamy texture.
Can I use vanilla bean instead of extract?
While the recipe specifies pure vanilla extract, vanilla bean could be used for a more intense flavor.
How many ingredients are required in total?
The recipe requires 7 main ingredients.
What is the purpose of the salt in the recipe?
A small amount of salt (1/8 teaspoon) is used to balance and enhance the sweetness of the custard.
Can this dessert be prepared in advance?
Yes, because it needs to be chilled, it is an excellent make-ahead dessert for parties.
What type of occasions is this dish suitable for?
It is ideal for family gatherings, special occasions, or as a lovely evening treat.