Recipes

Baked Custard

Recipe No. 108 from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts

Serves 100 servings, approximately 6 ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 108 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Eggs — 60 eggs (3 No. 56 dippers)
  • Sugar, granulated — 2 pounds (1 No. 56 dipper)
  • Salt — ½ ounce (1 mess kit spoon)
  • Vanilla — 1 ounce (2 mess kit spoons)
  • Milk, evaporated — 16 — 14½-ounce cans
  • Water (for milk) — 2 gallons (8 No. 56 dippers)
  • Nutmeg (optional) — ¼ ounce (1 mess kit spoon)

Directions

Key ingredients

Evaporated Milk

  1. Combine eggs, sugar, salt, and vanilla; beat thoroughly.
  2. Mix milk and water; add to egg mixture. Mix well.
  3. Pour mixture into sheet pans. Sprinkle nutmeg over top of mixture.
  4. Bake in slow oven (300° F.) about 30 minutes or until firm.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs — 4¾ eggs Sugar, granulated — 2½ oz Salt — a pinch Vanilla — about ½ tsp Milk, evaporated — 1¼ can(s) (14½ oz) Water (for milk) — 2½ cups Nutmeg (optional) — a pinch

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 108, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.