Yes, it’s probably un-PC, but cooking in and eating anything from a tin can has traditionally been called “hobo style” … so get over it. This is delicious, improvised custard cooked over the campfire. It cuts down on dish duty, too. What’s not to like?
- 2 eggs
- ¼ cup white sugar
- 2 cups whole milk or 1 (12 oz.) can evaporated milk
- 1 tsp. vanilla
- Nutmeg to taste
- Cinnamon to taste
- Save a large baked bean can from preparing dinner. Clean it and remove label.
- Pour enough water into a Dutch Oven to come up about ½ inch shy of the rim of the can when it’s placed inside. Bring that water to a boil.
- In the can, beat two eggs and add ¼ cup of sugar a little at a time while mixing.
- Add the milk or evaporated milk, and stir.
- Add vanilla and stir.
- Carefully place the can into the boiling water bath and cook, uncovered, until the custard is firm, but dry.
- Insert a toothpick or tip of a knife. If it comes out clean, the custard is done.
- Add nutmeg and/or cinnamon on top to taste.
- Serve warm, right from the can for affect, but portion out for younger kids’ safety.
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