Baked Custard

How many of you got a creme brulee torch (or 5, if you're like us) for your wedding? I kind of wonder how many people ever use theirs. We do, but we really like creme brulee. Can you tell yet what an amazing sweettooth I have? Someone should track the percentage of dessert posts on here. ;-)

I wanted to share this recipe for custard that I'm making for tonight. The ingredients are all wonderfully healthy. If you so choose, at your own discretion, to dust a bit of sugar to the top and torch it then, well then that's another story. But I can tell you that the custard itself is a wonderful treat full of great, whole ingredients.

And it was incredibly easy.

The Recipe:

1 cup whole milk

1 cup heavy cream, not ultrapasteurized

1/4 cup maple syrup

5 egg yolks

1 teaspoon vanilla extract

Grab out a small pan (or, if you're fortunate enough to have one, a small enameled cast iron or stone pot) and start warming the milk and cream slowly over a low flame. While that's heating up, beat the egg yolks with the maple syrup. Add the heated milk mixture slowly to the eggs, beating constantly. Blend in vanilla. Pour into 5-6 individual custard cups that you have placed in baking dish(es). (If you don't have custard cups, I've used my teacups before - just make sure they're ok to go in the oven.) Pour water around the cups.

Bake at 325 for about an hour, until the center is just set and a knife inserted into the center comes out clean. Chill.

If desired, you can sprinkle some sugar over the top and convert this yummy custard dessert into a more sophisticated Creme Brulee fit for your snobbiest guests. Add some berries for garnish if you like.