Fathers Day

As many of you know, my Dad is pretty awesome. Especially in the kitchen--- most of whatever little culinary intuition I might have comes from watching him. I can't even count how many times I've called him to ask how long I should bake a potato or if it's safe to put a pyrex bowl in the oven.

I have a couple other "Dad" recipes I should put up here sooner or later, but seeing as it was just Fathers Day and he recently sent me this beautiful recipe, I thought this would serve well as a debut. He even included a lovely photograph to accompany the instructions!

Enjoy.

Super Easy Baked Custard --- with Cinnamon and Nutmeg


Ingredients:
4 cups “plain” rice milk (Pacific Foods brand preferred---although other brands and soy milk would likely be fine)
5 eggs
¼ teaspoon sea salt
4 tablespoons Agave Syrup sweetener
Tiny pinch of Nutmeg
Cinnamon “lightly” sprinkled to cover top

Preparation:
Beat together milk, eggs, salt, and sweetener. Pour into custard cups; place cups in a pan with hot tap water nearly to the top of the custard line. Sprinkle on the cinnamon and nutmeg and bake at 325 degrees F for about 90 minutes----or until custard is set. This varies widely with the depth and size of what you are baking the custard in. A knife inserted in the center should come out clean. Makes 6----1 cup size----Pyrex custard cups. Best chilled after baking-----then eat like crazy!