If you are looking for a simple, light, easy Summer dessert that is easily dressed up and perfect with the abundance of ripe berries that are available, this is what you're looking for. The recipe comes from my sister Karen. :)
Custard is generally baked with egg yolks included but this one eliminates them for a lighter dessert. YUM!
As you can see above, it can be baked in small ramekins or a larger pan if you choose.
I think they're pretty too. :)
The almonds around the edge add a nice touch.
4 cups milk
6 egg whites
1 teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon almond extract
7 Tablespoons white sugar
Preheat oven to 325°.
In a small saucepan heat milk over medium heat until scalded. Remove from heat and set aside.
Meanwhile, in a medium sized bowl, combine the egg whites, vanilla & almond extracts, and sea salt. Beat with an electric mixer until mixture is frothy. Gradually beat in sugar 1 Tablespoon at a time, beating well after each addition. After beating the egg whites, mixture should be stiff like meringue. Not necessarily stiff peaks but it should be firm.
With a wire whisk gently fold milk into egg mixture; pour into desired baking dish(es). I didn't fill mine quite full but wished I would have. Sprinkle sliced almonds around the edge of custard mixture. Place the filled baking dish(es) into a larger, shallow baking pan (like a bar pan). Place into the oven then pour hot water into bar pan around filled baking dish measuring approximately ½ deep.
Bake for 40 minutes or until a table knife inserted into the center comes out clean.
Remove custard from hot water bath. Cool on a wire rack until room temperature, then refrigerate until chilled through before serving.
Garnish with fresh berries and enjoy!
It's good to be back :) I missed you guys! Hope you have a great evening! I'm off to watch my guys play some softball. One of my favorite things to do right now. :) Love to hear the recaps after the games too and just watch their faces light up when they did well. :)