April 9, 2013
Author: Kitchen Tested
When I think back to my Savtah’s kitchen growing up, I can still taste the Israeli cous cous, sweet and sour tongue, candy cane ice cream, fluffy meringues and lots of pistachios. But one memory I don’t have is of this breakfast custard that my sisters rave about. My Savtah used to bake a dozen (or more) individual custards and leave them in the fridge for everyone to snack on all week. You could eat them at any time of the day but they were especially delicious at breakfast. So how could I not make this recipe in my own kitchen and hopefully start a new tradition with my husband and children. When I tasted my very first bite, I tried to picture myself standing in my grandparent’s kitchen with my sisters, snacking on custard right in front of the fridge. Sure, the memory isn’t real, but the custard sure is!
Originally published on Kitchen Tested.
Ingredients:
2 ½ cups water
1 1/4 cup non-fat dry milk
3 eggs
1 Tbsp honey
1 tsp vanilla
nutmeg, for garnish
*if you want sweet custard, add 1 Tbsp vanilla sugar
Preparation:
Preheat the oven to 350 degrees F. Prepare six custard cups with cooking spray and place them in a baking pan filled half way with water.
With an immersion blender, blender or food processor, blend the water, dry milk, eggs, vanilla and honey. If you want your custard to be sweet, add the vanilla sugar and blend. Ladle the custard into the cups and sprinkle with nutmeg.
Bake until set, around 35 minutes. Cool 1-2 hours on the counter then cover with plastic wrap and refrigerate for up to 5 days…if they last that long.