Mom's Custard...or Flan...whatever.
Print Recipe
Mom's Custard...or Flan...whatever.
Print Recipe
Recipe Notes

There isn't any of our Ultra Premium olive oil or balsamic vinegar in this recipe but it was a huge hit at our Cinco de Mayo celebration. It's delicious with a drizzle of your favorite balsamic reduction or our Stonewall Kitchen Bourbon Pecan Caramel Sauce. A simple, delicious dessert! 

4 1/2 cups whole milk, scalded
3/4 cup sugar
6 eggs
3/8 teaspoon salt
1 1/2 teaspoon vanilla extract
3/4 teaspoon almond extract
Nutmeg (optional)

Blend eggs, sugar and salt in large bowl until eggs are light yellow and a little foamy. Stirring constantly, slowly pour scalded milk into egg mixture. Stir in extracts. Pour into individual custard cups or 2 quart casserole. Sprinkle with a few grains of nutmeg. Set the custard cups or casserole dish in a 9x13 cake pan (it's a good idea to set the pan on the oven rack now) and pour very hot tap water into the pan to within 1/2 to 1 inch of the top of the dishes, being careful not to get any into the custard.

Bake in a slow oven (325 F.) 40-50 minutes for individual cups and 60-70 minutes for large dish, until a knife inserted halfway between outside edge and center comes out clean. Carefully remove from hot water. Serve warm or chilled.

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