Egg Custard Brûlée

One of the best ways to get an idea is going through family recipe cards and being reminded of the things that were at the table when you were a child.  This egg custard is based on one of my grandmother's cards and is attributed to her friend Dot. Egg custard makes a wonderful pie, but here, brûléeing it and peppering it makes it a standout all on its own. 


Egg Custard Brûlée

1 1/2 cups whole milk

1 tablespoon unsalted butter

3 large eggs (beaten)

1/2 cup cane sugar plus 4 teaspoons

1 teaspoon vanilla extract

1/8 teaspoon nutmeg

scant 1/8 teaspoon cracked black pepper

Preheat oven to 325 degrees and bring a pot of water to boil on the stovetop. In a medium pot over high heat, scald milk -- while stiring it constantly.  Remove milk from heat as soon as it boils and add butter. In a large bowl mix the eggs and sugar, vanilla, and nutmeg. Add  hot milk to the egg mixture in a slow, steady drizzle as you whisk. This will temper the eggs. 


Pour custard mixture into ramekins or shallow 5-inch-across brûlée dishes -- custard being about an inch in height is best. Put these in a hot water bath halfway up the side of a larger vessel. Place in the oven and bake for 15 minutes or until just set in the middle. Remove them from the water bath and allow them to cool. Just before serving sprinkle each custard with a teaspoon of cane sugar and then broil on high while watching them the entire time. It take about a minute for the sugar to caramelize and happens pretty quickly. Remove from oven. Top each custard with a pinch of cracked black pepper. Enjoy!


Makes 4 servings.