Custard (Guyanese)

Guyana Baked Vanilla Custard is easy to make, it is light and not too sweet. It was the perfect ending to our Guyanese meal and figure this is the English influence on the cuisine there. Sometimes Guyana is referred to as the land of six peoples because of the interesting mix of ethnicity that ended up there. All of them influenced their delicious food.

3 cups evaporated milk
1 (7 oz) can condensed milk
4 eggs
1 tsp. pure vanilla extract
1 Tbsp. sugar
nutmeg, freshly grated

Preheat oven to 355°F (180°C, Gas Mark 4). Grease 8 ramekin dishes.

In a medium saucepan, heat the milk, do not allow to boil.

Beat eggs and add a little of the warm milk gradually to the eggs to temper them and avoid scrambled eggs.

Add egg mixture to remaining milk then add vanilla and sugar.

Pour into prepared ramekins and sprinkle grated nutmeg over top.

Place the pan in a larger pan filled with warm water about ½ way up the ramekins and bake for about 40 minutes or until set.

Remove and let cool before serving.

Makes 8 servings.