Egg Custard for REAL People

I don't know about you, But I LOVE custard. My only complaint, Is whats up with those tiny bowls? They always leave me wanting. (Another bowl!!) I'm here to fix all that today, With my HUGE recipe for egg custard!

This recipe is for a 9"x13" baking dish, And makes a custard that is silky smooth, And tastes GREAT!

9 Cups of whole milk

12 Eggs

1 1/2 cups of sugar

4 1/2 tsp. vanilla

3/4 tsp. salt

Ground cinnamon

Heat your oven to 350 degrees Fahrenheit.

Lightly grease a 9"x13" glass baking pan.

Prepare a hot water bath in a larger roasting pan, for your glass pan to sit in while it bakes.

This is important, because it prevents your custard from burning. The water does not need to be boiling, but hot.

Heat your milk until its quite hot, but not to boiling. just until its good and steaming.

While it's heating, prepare your eggs, sugar, vanilla, and salt, by mixing them until blended, But not to the point they get foamy.

Once mixed, Add the hot milk to the mixture, and mix until well blended.

Pour your blended mixture into your baking dish, and sprinkle lightly with cinnamon.

Place it in the water bath in the oven, and cook for 40 minutes.

When done, remove carefully from oven, And allow to cool until warm.

Great served warm, or cold, And this way your bowl can be as big as you want ;)

Until next time, ENJOY!!