One of the best ways we get ideas is by going through family recipe cards and being reminded of the things that were at the table when we were little. This egg custard is based on one of my grandmother Nannie's cards and is attributed to her friend Dot. Egg custard makes a wonderful pie, but here, brûléeing it and peppering it makes it a standout all on its own.
1 ½ cups whole milk
1 tablespoon unsalted butter
3 large eggs
½ cup plus 4 teaspoons cane sugar, divided
½ teaspoon vanilla extract
⅛ teaspoon nutmeg
Scant ⅛ teaspoon cracked black pepper
Pinch of sea salt flakes
Preheat your oven to 325 degrees F. Scald the milk by heating it on medium-high on the stovetop and stirring it constantly. Remove it from the heat as soon as it boils, and then add the butter. In a medium bowl beat the eggs and add ½ cup sugar. Add ¼ cup of hot milk to the egg mixture and whisk it well. Repeat a few times until the mixture is well mixed. Add vanilla and nutmeg.
Pour the custard into ramekins or shallow 5-inch brûlée dishes–the custard should be about 1 inch high. Put the filled dishes in a hot water bath so that the water comes halfway up the side of the vessel. Place in the oven and bake for 15 to 20 minutes or until the custard is just set in the middle. Cool for 30 minutes, and then remove them from the water bath.
Sprinkle each custard with 1 teaspoon of cane sugar and then broil them in the oven while watching them the entire time. It takes about 1 minute for the sugar to caramelize, and it happens quickly! Remove from the oven and top each custard with a pinch of pepper and a pinch of salt. Let them cool on the counter for 30 minutes. Put them in the fridge for at least an hour before serving.
Makes 4 servings.