CUP CUSTARD

CUP CUSTARD image

Yield 6 6 custard cups

Number Of Ingredients 7

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Ingredients

4 to 6 eggs*
1/2 cup sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt, optional
3 cups milk, heated until very hot (you can use half and half or light cream for a very rich dessert custard)
Ground nutmeg or ground cinnamon for garnish (optional)
The amount of eggs used can vary. For a creamy dessert custard, use 4 eggs. When making for breakfast, increase to 6 eggs.

Steps:

Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter six (6-ounce) custard cups and set them into a large baking dish, deep enough so that when hot water is added, it will come at least half way up the sides of the cups. In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt and beat until dissolved. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days. Makes 6 servings (depending on size of custard cups). Can be made in a large souffle dish, just remember that you'll need a deep enough bath to cover half of the souffle dish.