Guyanese Custard
"as the oven done strike up, might as well throw in a custard" wise words from my Aunty Baby! Growing up in Richmond Hill, Queens kitchen storage is limited. An empty oven was an opportunity for storage. Tiered pots, pans and dishes piled into an oven and it was an effort to unpack for use. So if the oven was unpacked and preheated it was a day of baking and Custrad was always amongst the dishes.
Equipment
- hand mixer
- whisk
- 9×13 baking dish
Ingredients
- 2 cans of Evaporated Milk
- 1 can Condensed Milk
- 6 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Ground Nutmeg
- Pinch of salt
Instructions
- Using a whisk or hand mixer combine sugar and eggs, till sugar has dissolved into eggs and a pale creamy batter forms. Pour in evaporated milk and continue mixing
- Slowly stream in condensed milk and pinch of salt. Continue mixing till custard is creamy
- Add vanilla, ground cinnamon and grated nutmeg
- Pour into a lightly buttered 9X13 baking dish
- Grate nutmeg over top mixture and before placing into oven
- Bake at 350º for 25-30 mins, just till custard is set and slight liquid syrup develops ontop