Air Fryer Recipes
Grandma’s Baked Custard
![GR3](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/05/GR3.jpg?resize=666%2C470&ssl=1)
INGREDIENTS:
- 4 large eggs
- 2/3 cup white sugar
- 1/2 teaspoon salt
- 1 – 1/2 teaspoons vanilla extract
- 4 cups whole milk
- 1/2 teaspoon ground cinnamon or nutmeg
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Get a large enough pan ready to bake the souffle dish or ramekins in with around 1 inch of water and set aside.
- Whisk the eggs by hand for around 30 seconds adding the sugar, salt and vanilla then set aside.
- Heat the milk to 180 degrees and wait to see if bubbles occur on the sides or use an instant thermometer to check the temperature.
- Do not boil, this is very important not to ruin the eggs.
- Measure 1 cup of the scalded milk and slowly pour this in the egg mixture whisking the entire time quickly.
- Slowly keep pouring the remainder of the milk whisking constantly.
- Pour the custard into ungreased ramekins or a souffle casserole dish.
- Sprinkle the top with cinnamon or nutmeg or both.
- Set the ungreased baking dishes you’re using in the water bath.
- Bake the custard in the preheated oven of 350 degrees for around 45 minutes for the ramekins or 1 hour for one large souffle dish.
- Refer to the tips for baking instructions.
- The custard is done when you insert a knife into the center of a cup and it comes out clean and will still be jiggly.
- Refrigerate for at least 2 hours to set up although you can serve this warm as well, its a matter of preference.