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Hobo Custard

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?

Hobo Custard
  • 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
  1. Save a large baked bean can from preparing dinner. Clean it and remove label.
  2. 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.
  3. In the can, beat two eggs and add ¼ cup of sugar a little at a time while mixing.
  4. Add the milk or evaporated milk, and stir.
  5. Add vanilla and stir.
  6. Carefully place the can into the boiling water bath and cook, uncovered, until the custard is firm, but dry.
  7. Insert a toothpick or tip of a knife. If it comes out clean, the custard is done.
  8. Add nutmeg and/or cinnamon on top to taste.
  9. Serve warm, right from the can for affect, but portion out for younger kids’ safety.

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