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Chairman Schlafly Commentary
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Celebrating the Life of Phyllis
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by Anne Schlafly, Chairman, Eagle Forum
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Seven years ago on this date, my mother, Phyllis Schlafly, went home to her Redeemer. I am celebrating her life today by making her recipe for Baked Custard, which is the ultimate comfort food. During my childhood, this custard was always in our refrigerator. I would eat it as an after school snack and then another one as a bedtime treat. Yum!
Flan is another word for a baked custard and flan often has caramel on the bottom, which is then turned upside-down. My mother did not make caramel, but she would pour maple syrup on top to create a flan-like custard.
Note: Save the egg whites for making Phyllis’s best Baked Meringues with Strawberries and Vanilla Ice Cream recipe, which can be found on page 39 in Faithfully, Phyllis in the Kitchen: the Phyllis Schlafly Cookbook. To grate a whole nutmeg, use a Microplane grater.
Baked Custard
8 egg yolks
1 cup brown sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
½ teaspoon freshly-grated nutmeg
4 cups whole milk (do not use 2% or skim milk)
Bring a kettle of water to a boil and set aside. Preheat the oven to 300 degrees.
Heat the milk in a saucepan until small bubbles appear on the sides, but do not boil. Remove from heat.
Whip together the yolks, sugar, salt, vanilla, and nutmeg until very light and creamy. While whisking, slowly pour in the hot milk. Pour through a strainer to remove any egg particles.
Pour the custard into eight ramekins set in a rimmed sheet pan. Place the sheet pan in the oven, then pour the hot water into the pan. Bake for 45 minutes or until the custard has set but is still a little jiggly. Remove and chill completely.
As Phyllis wrote in the recipe, “Custard should be turned upside down before serving. For extra flavor, 2 teaspoons of maple syrup can be added to the top of each inverted custard. Then serve with cream. As a variation, custard can be served with whipped cream to which coconut shreds may be added.”
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