Baked Custard

After some research online,it looks like the English have been making baked-custard at least since Medieval times.This was originally a Spanish usage, but the dish is now best-known in US,France and also in the Philippines as Flan. Flan usually means a custard tart, often with a fruit topping.

I followed instructions from the book I picked up from a store. After 30 minutes in the oven I have a fine glazed, nutmeg-dredged,custard, that I could hardly wait to cool down and try. But its best when had after its in the fridge over-night. It's not too sweet,its creamy and the nutmeg on top gives an extra flavor.Overall I like the juicy texture when I take every scoop.Although I loved the nutmeg-speckled on these little tarts was good,nesquik or instant coffee dusting on top will definitely be a better choice.

Preparation time:5 minutes
Total cooking time:35 minutes
Serves 4

Ingredients:
3 eggs
1/2 cup brown sugar
1 1/2 milk
1/2 cup cream
1 tsp vanilla essence
ground nutmeg,for dusting

Method:
1.Preheat over to 180C/350F.Brush 4 individual ovenproof cups with melted butter.Whisk eggs,sugar,milk,cream and vanilla in a medium bowl for a minute.Pour into prepared dish.
2.Place the filled dish into a shallow baking dish.Pour enough hot water into baking dish to cover halfway up the sides.Dust the nutmeg on top of the custard.Place the dish on a preheated oven and bake it for about 30 minutes or until the custard is set.A sharp knife comes out clean when inserted.
3.Remove the dish from water immediately.Serve cold.

COOK'S FILE
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STORAGE TIME:Its best served cold.Cook the custard a day in advance and store,covered in refrigerator.
HINT:I went all out and sprinkled a little nesquik on top just before serving it cold.

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