[2] Baked chocolate custard (photo © American Egg Board).

So, here’s a remedy: Mom’s recipe—although as you can see, it’s a pretty basic recipe. You can use nonfat, 1% or 2% milk for a less rich custard.

Originally, all custard was flavored with vanilla, but simply called “custard.” Now there are chocolate custard, coconut custard, green tea custard, lemon custard, maple custard, pumpkin custard—any flavor can be added to, or infused into, the custard.

Custard is typically prepared in individual porcelain ramekins or glass custard cups. But you can use whatever size-appropriate, individual oven-safe dishes you may have; or prepare the custard in a single casserole size.

Note that most recipes are for a plain custard, garnished afterward with cinnamon or nutmeg. We love a nutmeg-infused custard, so mix it right into the custard prior to baking.

If you want more fruit and less cholesterol, check out this beautiful recipe from Ruth’s Chris Steakhouse.

You can also use the custard as a shell filling, to make custard pie, custard tarts or mini tarts.
 
 
RECIPE: BAKED VANILLA CUSTARD OR CHOCOLATE CUSTARD

Ingredients For 6 Servings

Swap out the vanilla for 3.5 ounces (100 g) unsweetened or 90% cacao, roughly chopped.

Using a quality chocolate bar like Lindt Absolut Noir 99% cacao, rather than supermarket baking chocolate, will produce superior results.
 
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*Or, instead of mixing it into the custard, use the cinnamon or nutmeg as a garnish only.

1. BEAT together the eggs, sugar, vanilla and salt in a medium bowl, until well blended.

2. HEAT milk in a saucepan until very hot (but not boiling). For the chocolate custard recipe, remove the pot from the heat as it just begins to bubble; add the chocolate and whisk until the chocolate melts. For both vanilla and chocolate versions, next stir the cream mixture into the egg mixture.

3. PLACE 6 lightly greased 6-ounce custard cups or one 1-1/2-quart casserole in a large baking dish. Pour egg mixture into cups or casserole. Place pan on rack in preheated 350°F oven.

4. POUR very hot water into pan to within 1/2 inch of top of the cups or 1 inch of top of the casserole. Bake until a knife inserted near center comes out clean, about 30 minutes for cups or 40-60 minutes for casserole. Remove promptly from hot water. See the next section, “When Is The Custard Done?”

5. COOL on wire rack about 5-10 minutes. Serve warm or refrigerate and chill thoroughly to serve cold. Garnish with ground cinnamon or nutmeg.

Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when the dish or cup is gently shaken.
Custard will continue to cook after it’s removed from the oven, and the center will firm up quickly. Overbaked custard may curdle.

The knife test: Test for doneness with a thin-bladed knife. Insert the knife about 1 inch from the center of a one-dish custard, or midway between center and edge of custard cups. If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
 
 
CUSTARD TIPS

These tips are from the American Egg Board, IncredibleEgg.org.

 
 
WHAT IS CUSTARD?

Custard is semisoft preparation of milk or cream and eggs, thickened with heat. It can be cooked on top of the stove or baked in the oven.

Custards can be sweet or savory, from desserts and dessert sauces to quiche and savory custard tarts.

What’s the difference between custard, crème caramel, flan and panna cotta?

Check out the different types of custard in our Custard Glossary.
 
 
The Difference Between Custard & Pudding

American pudding is a sweetened milk mixture thickened with cornstarch, then cooked. It has no eggs in it (American custard does have eggs, and is also called egg custard). In the U.K. and Europe, it is also known as blancmange, and is thickened with starch.
 
 
> CUSTARD HISTORY & THE DIFFERENT TYPES OF CUSTARD
  

“As a little ode to my Californian summer, it was only fitting to gather up a small sampling of what I had on hand, along with the famed sourdough bread that beckons irresistibly from the windows of every bakery. Fresh mint plucked straight from my tiny windowsill garden completed this little love note to my temporary, adoptive home state.

“Light, fresh, fast, it’s the kind of recipe that depends entirely on the quality of your ingredients. Consider it as a serving suggestion; more of an idea than a specific schematic, to be tailored to whatever fruits are fresh and in season in your neck of the woods.”

She calls this recipe California Dreamin’ Panzanella: a creative interpretation of the classic bread salad with ripe California fruit.

RECIPE: PANZANELLA FRUIT SALAD

Ingredients For 6-8 Servings

Preparation

1. PREHEAT oven to 350°F. Spread bread cubes on a baking sheet in one even layer and bake for about 15 minutes, until golden and lightly toasted all over. Let cool completely before proceeding.

2. WHISK together the sugar, olive oil, lemon juice and pepper in a large bowl. Add all of the fruits and remaining ingredients (walnuts, mint).

3. ADD in the toasted bread right before serving, to ensure that it stays crisp. Toss thoroughly so that everything is well distributed and entirely coated with the sugar dressing.

3. SERVE immediately with a dollop of whipped cream.

ABOUT PANZANELLA

Panzanella is a savory Tuscan-style bread salad, made with a loaf of day-old (or older) Italian bread, cubed into large croutons and soaked in vinaigrette to soften it. Chopped salad vegetables are added.

The translation we have found for “panzanella” is “bread in a swamp,” the swamp being the water or vinaigrette in which it is soaked.

Here’s a classic panzanella salad recipe, with summer tomatoes, cucumbers, onions and fresh basil.
 
  

Hence, each word on the package can help make the sale—whether or not it’s providing accurate information to consumers.

You’d think that with all of the federal regulations and those helpful nutrition labels, it would be easy to know what you are buy. But while the the nutrition label on the back of the package is all facts, we typically respond to what’s on the front. And it can be misleading.

After we reported that products made by Newman’s Own Organics aren’t necessarily organic, we’re taking on these other confusions.
 
WHOLE GRAINS: MULTIGRAIN VS. WHOLE GRAIN

“Multigrain” may sound like it’s better for you, but it simply means that more than one type of grain is used. Bread flour can be a combination of wheat flour, cracked wheat and oat bran, for example; but none of these is a whole grain. It’s the same with “seven grain bread.” The blend may be flavorful, but that doesn’t mean any of the seven grains is whole grain.

This loaf has some whole grain components—wheat bran, brown rice and oats (plus cane sugar, brown sugar and sucralose). But the main ingredient is still unbleached enriched wheat flour. Look for the seal of the Whole grains Association.

 
Here’s more on what is a whole grain.

FIBER

On a related note, whole grains are an excellent source of fiber. Look to switch out refined white flour products—breads, crackers, breakfast cereals, pasta—to more nutritious versions.

 
FAT: REDUCED FAT VS. LOW FAT

The USDA has a strict definition of low fat (also spelled lowfat): The product must have 3 grams or fewer per serving.

To be called “reduced fat” a product must have at least 25% less fat than a regular version of the product (from the same manufacturer or a competitor). But that original product—cheese, for example—could be loaded with fat, so 25% less is still a lot of fat.

Thus, go for low fat over reduced fat, but remember that reduced fat is still not “good for you” food.

Nitrites and nitrates are used to preserve processed meats, and to make them look better (pink bacon, ham and franks) and taste better. But they produce a carcinogenic substance, amines, when digested (here’s more on nitrates and nitrites).

Even organic, uncured products still contain nitrates and nitrates—just less of them. Nitrates and nitrates exist naturally in plants and animals and even a naturally cured product, cured with celery powder or celery juice, will contain them. So for long-term health, the best course is to eat fewer cured meats.
 
SODIUM: REDUCED SODIUM VS. LOW SODIUM

The USDA requires that a product labeled “low sodium” contains 140 mg salt or less per serving. A reduced sodium product needs to be just 25% less than the regular version, which could be loaded.

For example, a can of chicken noodle soup can have 1,622 mg of sodium. Twenty-five percent less than that is still a heck of a lot of salt.

Fresh-packed, canned or frozen, processed foods are loaded with salt. Check the nutrition label and select products that have fewer than 500 grams per serving. Your daily recommended amount of sodium is less than 2400 mg. Here’s more on sodium from the FDA.
 
SUGAR: SUGAR FREE VS. NO SUGAR ADDED

These are typically products that use only the natural sweetener in the product—sugar free grape jam relying only on the grape sugar, for example—or use noncaloric sweeteners.

“Sugar” refers to any sweetener, including agave, corn syrup, honey, molasses and all other nutritive sweeteners. (Nutritive sweeteners have nutritional value—they produce energy when metabolized by the body. They may or may not be refined.) Check out the different types of sweeteners, both nutritive and non-nutritive (i.e., produced in the lab).

Utah’s Bear Lake is a beauty: a natural freshwater lake on the Utah-Idaho called the “Caribbean of the Rockies” for its turquoise-blue color.

Although the lake lies relatively near the Oregon Trail, which was traveled by many pioneers between 1836 and the 1850s, it seems that none of traveled south enough to find the lake. It wasn’t until 1863 that Mormons settled in the Bear Lake Valley, home to some Shoshone tribes.

Fast forward 150 years or so: The area has become famous for its delicious red raspberries. A Raspberry Days festival is held in Garden City to celebrate the harvest of raspberries, generally during the first week of August. The raspberries are sweet and plentiful.

So we almost kicked ourselves when we found a box of Chad’s Raspberry Kitchen products tucked away, forgotten in a storage area. Boy, are they delicious!

First up was the Raspberry Jam, the company’s best seller. It’s one of the best raspberry jams we can remember: solid fruit that falls apart into jam during cooking. Chad’s cooks the whole berries with natural fruit pectin and sugar, “the way your grandmother would make it” (or at this point, Chad, our great-grandmother).

Sustainably farmed located in Laketown, Utah (population 248 at the 2010 census), all natural and preservative free, Chad’s other products include:

Everything is very well priced at $4.99 (the honey is $5.99), and they’re more delicious than products selling at twice the price. Chad’s is a great idea for holiday gifting.

Get yours at ChadsRaspberryKitchen.com.
  

If you can’t find Meyer lemons, the juice of which is less acidic, you can use regular lemons (Eureka or Lisbon lemons—see the different types of lemons). Or, Chef Mollenkamp suggests, substitute equal parts of orange and lemon juice.

These are not true “ice box tarts,” because the shells require baking in the oven. But the filling sets in the fridge, hence the reference from Chef Mollenkamp.

RECIPE: MEYER LEMON ICE BOX MINI TARTS

Ingredients For 48 Bite-Size Tarts

For The Crust

 
For The Custard

 
Preparation

1. HEAT oven to 350°F and arrange a rack in the middle.

2. MAKE the crust. Place wafers or graham crackers in a food processor and process until broken up (you want 2 cups total). Add butter and pulse until moist. Divide mixture among two mini muffin pans (24-wells) and press mixture evenly in the bottom and up the sides of the muffin wells. Bake until crust is golden brown, about 5 minutes; then remove from oven.

3. MAKE the custard: Whisk or blend remaining ingredients together until smooth then divide among prepared crusts. Place in the oven and bake until edges are set but center is still a bit loose, about 5 to 10 minutes. Remove from oven and let cool completely, at least 1 hour.

4. COVER and freeze until chilled and set, at least 2 hours or overnight. When frozen, run a small butter knife dipped in hot water around the perimeter of each tart and remove. Cover and return to freezer until ready to serve. (This can be done up to 2 weeks in advance.)

5. SERVE frozen or chilled, topped with a dollop of whipped cream and, as desired, a piece of candied ginger or citrus or a slice of fresh kiwi, and serve.
 
Note: These tarts are best eaten when still frozen or chilled. The tarts should be eaten within 30 minutes of removing from freezer for best texture.