Farm Fresh Swedish Baked Custard Recipe

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Farm Fresh Swedish Baked Custard
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Ingredients
8
Count
Nutrition
695
Calories
Total time
75
Minutes
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Ingredients:

  • 2 1/2 cups milk
  • 3 eggs
  • 2 egg yolks (freeze the 2 egg whites for frosting or angel food cake)
  • 1/3 cup sugar
  • 1/4 tsp almond extract (do not go overboard with the almond , a little goes a long way!)
  • 1 pinch salt
  • 1 pinch nutmeg (to be only shaken on top of the custard)

Directions:

  1. NOTE: Removing hot baked custard from a hot water bath is hard! Make it easy on yourself by using a canning jar lifter with rubber grips! They are easy to find in thrift stores, at your grandmothers, or at Target for less than $7.00. If you bake a lot of custard or can, this tool is indespensible!
  2. Preheat oven to 325 degrees. Fill tea kettle with enough water to fill a 9 x 13 pan, half way up with boiling water. Bring water to boil, then turn down heat. Butter the custard cups; mine hold 5 ounces of custard or between 1/2 cup to 2/3 cup custard and yields five custard cups. Place buttered custard cups into the 9 x 13 empty pan, set aside.
  3. Place the 2.5 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk stand in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
  4. Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
  5. Gradually add the sugar, vanilla and almond extracts and salt, beating only until well mixed.
  6. Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called tempering , making sure that your eggs don't scramble in the pan from the heat of the milk!
  7. Strain the mixture into a measuring cup large enough to hold 4 cups of liquid. Straining removes any lumpy egg whites and bubbles from beating. Pour 1/2 cup to 2/3 cup custard mixture into the custard cups set into the pan. Shake the smallest amount of nutmeg over each top, only to decorate and provide a hint of nutmeg.
  8. Make sure that the tea kettle's water is HOT! Place pan with custard cups into the oven and carefully pour the hot boiling water into the pan, going up to 1/2 of the height of the custard cups.
  9. Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the pan and place on a heat-proof surface. Using a jar lifter, lift each cup of custard out of the hot water and place on a wire rack to cool. Allow water in pan to cool, dump out.
  10. Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 695.3 Kcal (2911 kJ)
Calories from fat 198.81 Kcal
% Daily Value*
Total Fat 22.09g 34%
Cholesterol 830.65mg 277%
Sodium 667.76mg 28%
Potassium 1267mg 27%
Total Carbs 73.09g 24%
Sugars 70.05g 280%
Dietary Fiber 0.05g 0%
Protein 46.99g 94%
Iron 4.4mg 24%
Calcium 871.8mg 87%
Amount Per 100 g
Calories 79.03 Kcal (331 kJ)
Calories from fat 22.6 Kcal
% Daily Value*
Total Fat 2.51g 34%
Cholesterol 94.41mg 277%
Sodium 75.9mg 28%
Potassium 144.01mg 27%
Total Carbs 8.31g 24%
Sugars 7.96g 280%
Dietary Fiber 0.01g 0%
Protein 5.34g 94%
Iron 0.5mg 24%
Calcium 99.1mg 87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 18
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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