My experience with eggless custards and the nifty book, American Cookery by Amelia Simmons,
made me want to try one of her egged custards.
|Reference Custard #2|
1 quart whole milk
2 tablespoons sugar
6 eggs, beaten
1 tablespoon brandy
1 tablespoon moscato wine (sweet)
1/2 tablespoon rose water
generous grating of nutmeg
|I like the dramatic look of this picture.|
All ingredients were mixed well. The nutmeg tends to float on top; I don't know how to change that.
The custard mix was ladled into small glass and ceramic bowls. Each one held about 4 ounces of the mix even if the bowl could have held more.
The oven was preheated to 300 degrees Fahrenheit.
I placed the bowls in a deep pan, placed the pan on the oven rack, then poured hot water into the pan until the water level was close to even with the custard mix level.
|Pre-water. It is easier to move into the oven that way.|
The custards were baked for 30 minutes. That is when a knife blade dipped into the center of a custard came out clean. Visually the custard was "jiggly" and a little puffy.
|Dipping in the knife|
|The blade is clean|
The pan was carefully removed (no hot water spills!) and set out to cool a little. Then I used a spatula to lift the bowls from the water. They went right into the refrigerator without any covering.
After chilling them for a few hours, I served the custard. It was firm, smooth, and pleasant to look at. The berries sat on top instead of sinking in (as they did for the unbaked custards).
A spoonful shows how well the custard set up: you can see an edge on it.
The texture was smooth, creamy, soft, delicate.
The flavor was not at all what I expected. I loved the custard taste and feel but I could not taste the brandy or the wine and only tasted a little of the nutmeg. It mostly tasted like rosewater.
I love rosewater but that was not the only flavor I wanted. I also love the brandy and nutmeg flavor combination so I was disappointed. I don't mind I didn't taste the wine and perhaps next time I would make it a little sweeter. However I would use less rosewater and much more brandy and nutmeg!
Vanilla would be good, too.
There were enough bowls of custard that I tried it in different ways. My favorite was for breakfast with some buttered, spiced crumbs on top along with a little fruit.
This was a success. I would just change the flavorings to suit my preferences. Yum!