Egg Custard

Egg Custard © kvalifood.com

For smoked herring (kippers), prawns or whatever you fancy. We usually have it at Christmas, but there is no reason to limit it to that season. Works as a topping, in sandwiches and on open-faced sandwiches (smørrebrød) all year round.

Ingredients

  • 4 eggs
  • 2½ dl milk
  • ½ tsp salt

Directions

Mix everything together.

Beat the eggs well into the milk so there are no lumps.

Pour the custard mix into a freezer bag.

Place it in a saucepan that barely simmers.

Let it simmer for about 20–30 minutes until the custard is firm. Do not let it boil too long — the custard will split.

Move the bag as little as possible.

Alternatively

If you need to make a large batch (e.g. 10 eggs), you can pour the custard into a greased baking dish and bake it for 20–30 minutes in a water bath in a 300°F (150°C) oven. If the water bath starts to boil, turn it down to 210°F (100°C).

Notes

The basic ratio is “pound for pound”, or “litre for litre” with milk and eggs — about 1 egg to just over ½ dl milk.