Rich Baked Custard
NOTE: A glass
baking dish such as Pyrex is essential for this
recipe.
12 large egg yolks
1 cup sugar
1/2 teaspoon freshly grated nutmeg
2 cups milk
1 cup heavy cream
1/4 cup brandy or Cognac
INSTRUCTIONS:
1. Adjust oven rack to center position and heat oven to 300 degrees. Line bottom of large deep roasting pan with kitchen towel. Set 13-by-9-inch glass baking dish in roasting pan. Bring a kettle of water to boil.
2. Whisk yolks, sugar, and nutmeg together in large bowl. Meanwhile, bring milk and cream to gentle simmer in large saucepan, stirring frequently to prevent boiling over. Slowly whisk milk mixture into yolks; stir in brandy. Set roasting pan in oven; pour custard into baking dish. Pour enough boiling water into roasting pan to reach custard's height. Cover roasting pan with heavy-duty aluminum foil.
3. Bake custard until spoonful taken from center is texture of soft yogurt, 45 to 55 minutes. Remove roasting pan from oven, remove foil, and allow custard to cool until tepid in water bath. Remove glass baking dish from water bath, cover with plastic wrap, and refrigerate until cold. (Custard can be refrigerated overnight.)