Curing what ails with custard

[C]ertain things quell a troubled soul like no other. Comfort foods — they have just the right combination of taste, texture, color and smell to bring immediate relief and send all worry and strife scurrying.

If I could choose just one comfort food — or one dessert, for that matter — it would baked custard. So simple, a handful of ingredients, but the end result is bliss. Nothing in a bowl is better. Nothing. My passion for this creamy concoction is understandable, but also strangely coincidental. In my early December blog, I wrote of a grandmother I never knew. Baked custard was also her favorite. Before I had memories, there were Saturday visits. where my mother baked a large aluminum bowl full of custard, which my grandmother unabashedly downed — all of it — in one sitting. Later, as a young girl, I was treated to the same dessert in that same bowl with straight sides. It was topped with cinnamon, which formed a sweet skin; the custard was smooth beyond compare, silky, melt-in-your-mouth. I could have eaten the whole bowl myself, but we shared…one antagonizing, decadent serving at a time.

The recipe of my youth incorporated scalded milk whisked into eggs, sugar, salt and vanilla. The sprinkling of cinnamon on top. A bake in a water bath. That’s it. Simplicity meets richness, and all is right with the world. Years later, on my own, I found a way to make custard that made it even more convenient to keep on the docket. Since I don’t always have fresh milk on hand, but do usually have eggs, I keep evaporated milk in the pantry so that when the mood strikes, I can whip up custard, toot-sweet. That recipe is even easier in that the milk is not heated. I now make the custard into individual portions (ample ones), so all is divided evenly and judiciously. I like topping mine with both nutmeg and cinnamon.
I heat water (about 4 or 5 cups) in the microwave to make my water bath. This step is extremely crucial for custard (and other baked treats, like cheesecake), as it allows the dessert to bake evenly, but not too much.

I can eat it warm. I can eat it cold. I can eat it three days old (won’t last that long). If I was asking for a last bite of something — be it on my old-age deathbed or just prior to the electric chair — this would be it.

Baked Custard
Adapted from www.verybestbaking.com
Makes 4 to 6 servings
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 can (12 fl. oz.) evaporated milk (can use fat-free)
1 cup water
1 teaspoon vanilla extract
1/8 teaspoon to 1/4 ground nutmeg and/or cinnamon, for garnish

Preheat oven to 350° F.

Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.
Blogger’s Note: I usually make this in four 8-ounce ramekins and bake between 35 to 40 minutes. My ideal custard should be set, but have a little “shimmy” in the middle, but bake according to your oven and your tastes!

[W]ith Valentine’s Day on the horizon, perhaps further decadence — and chocolate — weigh on the mind. There is a baked custard to fill that bill, too. A few years ago, I tried the Rich Chocolate Custard from my “Betty Crocker’s Cookbook” and was delighted with the result. It’s a much richer version of the dessert, incorporating half-and-half and 6 ounces of semisweet chocolate.

This recipe is also quite simple, just the extra step of heating the half-and-half and melting and melding the chocolate completely within. After cooling a bit, this is blended with the eggs, sugar and salt (I also add a bit of vanilla).

The finale here is something quite special — perfect for guests you might want to impress or someone whose heart you might wish to claim.Think dark hot chocolate flavor meeting extra light cheesecake texture. Certainly, it is a dessert to be shared, but I find when it is served, it becomes an enraptured solo enterprise. In fact, maybe better to eat alone (or in the company of someone with whom you feel comfortable). That way, you can lick the bowl clean.

Rich Chocolate Custard
From “Betty Crocker’s Cookbook” (2000)
Serves 4 to 8

Heat oven to 350°.

Heat half-and-half and chocolate chips in 1 1/2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth cool 5 minutes.

Mix eggs, sugar and salt in medium bowl with wire whisk or fork. Gradually stir egg mixture into chocolate mixture until blended. Pour into eight 6-ounce custard cups.

Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Carefully pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).

Bake 20 to 25 minutes or until set. Remove cups from water. Serve custard warm or chilled with sweetened whipped cream. Store covered in refrigerator.
Blogger’s Note: I added about 1/2 teaspoon of vanilla to this recipe. I baked the custard in four 8-ounce ramekins for about 30 minutes.