Lemon Custard, a.k.a. Flan

My great-grandmother on my maternal side was famous for lemon custard.  Or rather, in our house she was famous for lemon custard.  I really don’t know much else about her cookery, but that she always had lemon custard in the fridge.  My mom talked about it every single time she whipped up a batch of lemony goodness, sprinkled with nutmeg.  For that reason I will always associate custard–and custard-based dishes–with a grandmother I hardly remember but love for her delicious legacy.  This dish is extremely easy to put together and tastes absolutely fantastic while it’s still warm.  Or cold the next morning for breakfast with banana bread and Pero or coffee.Lemon Custard
Pre-heat oven to 400’F
Place a 9×13 half-full of water in oven while it heats.

2 1/2 cups milk
4 eggs
1/2 cup sugar
1/8 tsp. salt
1/2 tsp. lemon extract
1/2 tsp. vanilla
nutmeg

In heavy saucepan heat milk until smoking, stir in slightly beaten eggs and whip in the rest.  Strain liquid into 1 qt. glass casserole dish and sprinkle generously with nutmeg.  Carefully place custard dish in pan of hot water and bake for 30-35 mins.  Remove from oven and let stand on cooling rack for 30 minutes while custard sets.  Enjoy warm, or cold, or however you please.