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Grandma’s Custard

Crema della Mia Nonna

This is one of those comfort foods that tanslates well in any language. Mild and with a velvet texture, this custard can be dressed up with fresh fruit or a fruit sauce. I like it with wild strawberries in sugar syrup.

Serves 4 to 6


3 cups milk

1/2 cup sugar

1/2 teaspoon salt

4 large eggs, lightly beaten

1/2 teaspoon vanilla

1/2 cup wild strawberries in sugar syrup (optional)


Preheat the oven to 350F

Lightly spray 4 to 6 custard cups (3 x 1 1/2 inches) with butter spray and place them in a baking pan large enough to hold them with space between each one. Set aside.

Pour the milk into a 1quart saucepan and heat over low heat. Stir in the sugar and mix until it dissolves. Off the heat gently whisk in the salt, eggs, and vanilla.

Pour and divided the mixture among the custard cups. Pour hot water carefully 3/4 up the side of the pan being careful not to get water into the custard cups.

Bake until a knife inserted in the center comes out clean. Remove the cups from the baking pan and allow to cool on a rack for 10minutes, then refrigerate covered until ready to use.

Serve as is with sliced fruit or berries on top or unmold each onto dessert dishes and serve with fruit sauce or diced candied fruit.


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