Make Egg Custard Yourself – That’s How It Works

Make egg custard yourself – the list of ingredients

Depending on the country and even region, there are different variants of how egg custard is prepared and what it is eaten with. We present you with a traditional recipe for egg custard, which you can cook quickly and easily. For 4 servings you will need:

• 8 eggs, medium-sized
• 500ml milk
• 1 bunch parsley, chopped (alternatively: chives)
• 4 pinches nutmeg, grated
• 4 pinches of salt
• 1-2 teaspoons butter for greasing (alternatively: margarine)

The preparation of the recipe

Egg custard is a popular addition to the classic wedding soup, but you can also add it to clear meat or vegetable broths, bouillons, or other soups. With the following recipe, you can create your own egg custard in just a few steps.

1. Put the eggs in a bowl with the milk, chopped parsley, grated nutmeg, and salt and mix with a fork or whisk. Make sure that the mass does not become too frothy, otherwise, the egg custard will end up with large pores.
2. Next, take a heatproof dish and grease it with butter.
3. Pour the egg mixture into the greased container and cover with aluminum foil.
4. Put a pot of hot water on, bring it to a boil and place the jar in it. It should stand 2/3 high in the water.
5. Then let the egg mass set for about 25 minutes with the lid closed and at a low temperature.
6. It is best to do the chopstick test and check the egg mass for firmness. When the egg custard is ready, let it cool for a moment.
7. You can then turn it out of the jar and first cut it into slices and then into cubes or diamonds, as desired. If the egg sting cannot be removed, you can help along the edge with a knife.
8. Finally, add the egg custard to the finished soup and sprinkle with chopped parsley. (Tip: If you don’t want to use the egg custard right away, you can also freeze it. First, let it cool down completely and then store it in an airtight container.)