Month: November 2019

Custard For Two

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1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon nutmeg

Preheat oven to 350°.

Whisk all ingredients together in a bowl and pour the mixture evenly into 2 ramekins or other oven safe bowls.

Place the ramekins in a tall-sided baking pan in the oven and pour hot water into the pan around the ramekins, to about halfway up.

Bake for about 35 minutes or until the center is just set. Allow to cool before serving.

For more on hot water baths for custards: https://food52.com/blog/12677-how-to-use-a-water-bath-without-landing-in-hot-water

Easy Oven Stew

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2 pounds beef stewing meat, cut into 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 carrots, peeled and cut into 1 inch pieces
3 potatoes, peeled and cut into 1 inch pieces
1 14.5 ounce can whole tomatoes
1 1/2 cup water
1 1 3/8 ounce packet dry onion soup mix*

*The packets that I have are 1 ounce. I have a suspicion that is not going to make a lot of difference.

Preheat oven to 400°.

Mix the flour, salt, and pepper, and toss with the beef to coat. Put the oil in a 3 quart casserole dish and add the beef, then stir to evenly distribute the oil.

Bake uncovered for 30 minutes, then stir the beef and add the remaining ingredients. Reduce heat to 375°, cover, and bake for an additional 2 hours.