Sunday, March 05, 2017
2 ½ cups whole milk
2 teaspoons vanilla extract
2 large eggs + 1 Extra Egg yolk
¼ cup sugar
A Sprinkle of ground Nutmeg
Preheat oven to 350 degrees. Fill a pan with 3 cups of water, and bring to a boil. Meanwhile, in a small saucepan, heat milk. Heat just until warm, add vanilla extract after milk is heated.
In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a bowl and slowly pour mixture into Ramekins. Sprinkle with nutmeg.
Place Ramekins in a large shallow baking dish, and fill baking pan with boiling water to come halfway up side of Ramekins. Place in oven and bake until custard is set, about 45 minutes. Remove baking pan from oven, and transfer Ramekins to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, or if you prefer, cold. I like mine cold so I put them in the refrigerator for 2 hours before eating.
You can change up this recipe if you like it more sweet, just add a little more sugar. If you want to add a different flavor, add it to the mixture before pouring into the ramekins. I've been making this recipe for about 10 years. I bought my first set of ramekins so I could make this custard and it's a great treat that only take about an hour to make.
Tip: You'll know the custard is set if you stick a butter knife into the center of it and it comes out clean, just like testing to see if a cake is done.
Have you ever made homemade custard? Do you like custard?