Baked custard was my childhood get-well dish. My mother made it for me when I was ill. As a disciple of the nutritional guru of the day, Adelle Davis, Mom put big-time value on dishes that were rich in protein.
I love custard to this day. I like to top the chilled treat with fresh strawberries, although later in the summer I might substitute small wedges of stone fruit, such as apricots or plums.
Place milk in large, heavy-bottomed saucepan. Scald milk on medium-high heat. To scald means to heat below the boiling point.
Serve chilled custard topped with strawberries, and if desired, sprigs of fresh mint.
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