This ancient custard recipe is one that has stood the test of time. Serving it for dessert and watch everyone’s eyes light up – & ask for more!
°1 can (14 ounces) sweet condensed milk
°4 c hot water
°2 tsp vanilla extract
°1/4 tsp salt
°Nutmeg to garnish
Preheat oven 325 degrees F . Blend condensed milk also hot water in glass or metal bowl.
In other bowl, whisking eggs until light in color also frothy to the touch. Pour a little of the hot milk mixture into the eggs until smooth, then mix well. Add vanilla and salt. Pour into ramekins and place on a high-sided baking sheet. Or use 2-quart baking dish instead.
Placing tray in the oven & fill it with half an inch of water. Baking for 1 h or to a knife comes out clean. If using a larger baking dish, baking for 1 hour and 40 mn.
Leave the cream to cool for an hour. Sprinkling with nutmeg and serve hot or chilled to serving chilled.