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Today, the weather forecasters are predicting the first snow of the season. It always snows around the 20th of September. Yesterday, it was in the 80’s here. Today, snow.
Last evening, I was running a low grade fever with a scratchy throat. I took enough Emer’gen-C to gag a horse and “hit the hay” so to speak (sorry). In the morning all that was left of that virus was some slight sinus congestion and elevated temperature. That’s what you get on the Blood Type Diet, a strong immune system that does not succumb very easily to unwanted intruders.
Anyhoo, since my outside plans for today were scrapped due to health and weather, I decided to make my favorite cold weather comfort food: Egg Custard. I have fond memories of my grandmother making egg custard when I was a girl. The recipe is dirt simple and easy to remember: 3 eggs, 1/3 cup of brown sugar, and 3 cups of milk. Whisk the eggs together, add the brown sugar and then the milk. Add a sploik of vanilla and a large pinch of salt. Mix until well combined. I mix it in the 1&1/ 2 quart pyrex bowl that I will be baking it in. Sprinkle the top of the custard with grated nutmeg.
Now for the baking. Custard needs to be baked in a hot water bath which sounds complicated but it really isn’t. Figure this out before you start preparing the custard. You will need a pan to bake the custard in, preferably pyrex or other baking glass; not just any old glass bowl but one you can BAKE in, and another larger pyrex dish or high-sided metal pan that your baking dish can fit into with a least an inch to spare around the sides. Place your baking dish with the custard into the larger dish or pan. Add boiling water from a tea kettle, not just hot water from the tap, into the larger dish until the custard dish is surrounded by water about half way up the side. DO NOT put the hot water IN the custard. Place pan assemblage carefully into an oven heated to 325ºF for about 40-50 minutes. Cool, and then refrigerate.
How do you tell when the custard is done? That took me some time to figure out. When the top looks set, place a butter knife into the custard about halfway between the side and the center. If the knife comes out clean (not dripping with liquid), the custard is ready. The custard will be quite jiggly when it is done, especially in the center. If you overcook the custard, which is quite easy to do, it will have lots of air bubbles and the texture will not be quite as smooth, but it will still be tasty. You can also substitute maple syrup for the brown sugar to make maple custard.
It took me a long time to believe that dairy foods were healthy foods for B’s when sick. Most protocols go against feeding dairy to sickie’s. I have read that when milk is cooked, the protein is concentrated as some of the liquid evaporates, and thus, milk that has been cooked is digested more as food. I just know that it is very soothing to my system.
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