The Fastest Baked Custard Ever!

hi i'm chef gail sokol and welcome to my kitchen today we are making the fastest and yes i can say that the fastest baked custard you will ever make in your life and there's only four ingredients and this is a spectacular custard for the very young who may not have teeth to the very old who may not have teeth that they can use it is for all the generations it is amazing it is simple it is light it is full of protein and it is delicious before i get started i just want you to push your notification button so you can get all my videos and tips alright because i'm excited to have you as a subscriber so please subscribe all right let's get started now before i mix my four ingredients because that's all it is i have to say a thank you to colleen and willie because they have chickens so the ladies have gifted me some beautiful eggs and you can see the different colors of these chickens and these are free-range chickens they're going all over and just eating whatever they want so those ladies know what they like and it shows in the shell and i want to show you how fresh eggs differ from the ones in the grocery store so i have a typical large egg from the grocery store looks good right usually a very healthy egg that's within date that is very very high quality has a very high yoke and the white doesn't ooze out that much this is a nice egg right nice egg this is a colleen and willie egg their chickens laid this egg this is a size large it is bigger it is brighter i don't know if you can see it but it's brighter it's wider in diameter and it's higher it's like i'm here i'm an egg and i'm fresher than that and it is so i want to get started and i want to say this custard recipe is for you ladies your chickens and the human ladies as well so thank you all right so i'm gonna move my beautiful eggs over i have preheated my oven to 350 degrees fahrenheit i have six inch custard cups all right so these are pyrex you can use ramekins if you want to and i have fit them in this happens to be a 9 by 13 inch pan you can put them in any type of roasting pan that has high sides and i have this measuring cup because i'm going to pour my custard in here to divvy it up or you could ladle it whatever you want to do this is a super easy thing to do four ingredients are you ready four all right two eggs two large eggs if you want to use two extra large eggs have at it beautiful two cups of whole milk you want to use skim milk use skim milk you want to use oat milk whatever you want to use use it because the thing that thickens this custard is the eggs the eggs are the star of the show all right i'm not kidding now one quarter cup that's all it is one quarter cup of granulated sugar and a teaspoon of pure vanilla extract don't use artificial and you're going to take your whisk you're going to break up your eggs and you're just going to whisk it up our custard is basically made all it needs to do is be baked and i used to make this custard when my mother was ill many many years ago i was a teenager and i was really getting into baking and doing things in the kitchen and desserts and this was the only thing she could really eat she loved it she had had surgery and she just kept saying make more make more and the nurses let me bring it to her in the hospital i've made this for kids i've made i still make it for my mother she just turned 90. i still make it for her so now once this is all beautifully blended i'm going to pour it into a four cup measuring measuring cup or you can put it into anything that'll hold uh almost four cups it's probably a little under three cups and i'm just going to evenly divide it just do it very slowly this should come up like two-thirds or so all right they're not going to rise up remember a baked custard the egg is going to coagulate in the oven this makes just about five perfect ones all right and anybody that looks a little shy we'll fill her up there we go that's it now what i like to do is i like to add a little a little something extra on the top so i like cinnamon so i'm just going to do a little dusting of cinnamon on each one and i'm putting them in this roasting pan because we're going to do sort of a slow baking a very even baking i'm going to bring them to my 350 degree oven put them on my rack and i'm going to show you what i'm going to do i'm going to pour some hot water i'm going to pour it into my middle rack but i do this because i don't want to spill the water on myself i don't want to get burnt so i'm going to pour this over bring this over lay it on here and i have hot water that i just boiled i'm going to go get that it's nice and hot and i'm going to pour this water in gently you don't want to get it into the custard just pour it about halfway up and you're going to bake these for about 35 minutes or until a sharp knife comes out clean and they barely shimmy shake in the middle you'll see a little shimmy so go very slowly you've got yourself custard so my custards have been in for 35 minutes at 350 degrees fahrenheit and yes there is a little cinnamon in the water that is fine you're going to take a small sharp knife you're going to go into the middle of a custard and you're going to pull it out and it's clean baby that means it is done the eggs are cooked but not curdled and it may give a little shimmy shake see how it shimmy shakes a little bit that's okay because they will firm up as they cool i hope you try these custards you want to let them cool completely before you refrigerate them take them out of the water leave them in the containers and have everybody with teeth without teeth enjoy these custards because they slide down easy they're so delicious until next time

Channel: Chef Gail Sokol

Views: 9,118

Keywords: custard, custard recipe, baked custard, easy baked custard, baked custard recipe, egg custard, custard in the oven, chefs baking, easy dessert, easy dessert recipe, egg custard recipe, easy egg custard, easy egg custard recipe

Id: Hm5vXp-_-gc

Length: 7min 9sec (429 seconds)

Published: Mon Feb 14 2022