Egg Custards... Feed Me!

There is something diabolical going on with egg custards.
Say, I make a dozen to have for a party.
Then I eat one before it cools - just to make sure the flavor proportions are correct.... and I'll have another later on in the evening - checking to make sure the texture set properly.
... and then there's the addictive silky, coolness on the tongue - that goes so well while I'm reading over my notes, or leafing through a cookbook.... and somewhere during the night I obviously got up and ate another... umm.. two...

So the morning arrives, and bollocks! I don't have enough for the dinner... so I have another for breakfast, that way I only have to make 6 more....

and so it goes... every time...

In my family, egg custards are the quintessential comfort food.
Whenever we were sick...
"Have an egg custard."

When my dad had a particularly bad day at the office..
"Have an egg custard."

Whenever we did poorly on a test...
you got it "Have an egg custard."

Going out to to eat at the Georgian Oaks (the fancy after-church dinner) was always a winner when they had custard pie.
The best family dinners always had Clara's Mac & Cheese (it has an egg custard base.) And, it was a winner winner family dinner if mom made Damson Plum Pie (it was... yep - a custard) to finish off the meal.

There is something undeniably satisfying about eggs and milk - And that combination married with vanilla and nutmeg.... I'm home... I'm 12... I'm happy.

Egg Custards
Makes 6
Ingredients
2 Cups Whole Milk
2 Large Eggs
2 Egg Yolks
1/3 Cup Sugar
Pinch of Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Fresh Ground Nutmeg
6 4-Ounce Ramekins (or any other Oven-Safe Baking Dish)
1 Medium Sauce Pan
1 Large 13 x 2 x 9 Pyrex Baking Dish
1 Medium Mixing Bowl
1 3-Cup Measuring Cup
Whisk
Spatula
Strainer
Hot Water
Preheat oven to 300Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in the baking panIn a medium saucepan over low heat, Add the milk and heat until Hot - but not boilingRemove from the heatIn the mixing bowl, add the eggs, yolks, sugar, vanilla, salt and nutmeg, and whisk together until the sugar dissolves.Slowly pour the egg mixture into the milk - whisk gently to combinePour the mixture through a strainer into the measuring cup. (You want to make sure you don't have any lumps going into the cups.)Pour hot water around the cups in the baking pan. Fill until the water level is about 1/2-way up the outsides.Bake until the custard is just set (it will be a little loose) for 30 to 35 minutesRemove from the oven and let the custards cool in the baking pan.Custards can be served after cooling for two hours - or - refrigerate and serve cold.

Egg Tarts
Serves 6
Ingredients
1 Pie Crust Recipe (Or.. 1 Package Frozen Prepared Pie Crusts)
2 Cups Whole Milk
2 Large Eggs
2 Egg Yolks
1/3 Cup Sugar
Pinch of Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Fresh Ground Nutmeg
6 English Muffin Rings
1 Medium Sauce Pan
1 Large Baking Sheet
1 Medium Mixing Bowl
1 3-Cup Measuring Cup
Whisk
Spatula
Strainer
1/4 Teaspoon Fresh Ground Nutmeg
Note: You will notice - the recipe and preparation of the custard base is exactly the same. The difference is in the cooking technique. So - you could make a couple of standard custards and a couple of tarts - or - double the recipe and make 6 of each. The recipe will double, triple, x 10 easily.

To Make the Tart Shell:
Preheat Oven to 450Roll out the pastry on a flat surfaceCut the pastry 1/2" larger that the ringPlace the rings on a non stick baking sheet and place the dough in the ring; letting the excess pastry lip up on the sides of the ringFill the pastry with pie weights (or use extra dried beans if you don't have weights)Bake at 450 for 15 to 18 minutes or until the edges of the pastry are lightly brownedRemove from the oven, carefully remove the rings, discard the weights and cool completely
For the Tarts:
Preheat Oven to 325
Place six prepared tart shells on the baking sheetIn a medium saucepan over low heat, Add the milk and heat until Hot - but not boilingRemove From the heatIn the mixing bowl, add the eggs, yolks, sugar, vanilla and salt, and whisk together until the sugar dissolves.Slowly pour the egg mixture into the milk - whisk gently to combinePour the mixture through the strainer into the measuring cup. (You want to make sure you don't have any lumps going into the cups) Pour the mixture into each of the shells filling just below the edge of the lipSprinkle the tops of the custards with nutmeg Bake until the custard is just set (it will be a little loose) for 30 to 35 minutesRemove from the oven and let the custards cool in the baking pan.Custards can be served after cooling for two hours - or - refrigerate and serve cold.