Baked Custard
2. Ingredients:
- 2 large eggs, ideally grass fed
- 1/3 cup plus 1 tablespoon white sugar
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups whole milk, ideally organic or grass-fed
- pinch of finely grated nutmeg for the tops (optional)
Instructions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Whisk eggs, white sugar, brown sugar, salt, and vanilla together in a bowl, until sugar is dissolved and batter no longer feels gritty, about 1 minute. Pour in milk and whisk thoroughly.
3. Divide batter evenly between 4 (5-ounce) heat-proof ramekins.
4. Pour one inch hot water into a baking dish large enough to accommodate the ramekins; place ramekins into the baking dish. Finely grate a small amount of nutmeg over each ramekin.
5. Bake in the center of the preheated oven until custard is barely set, and a knife tip inserted near the center comes out clean, 45 to 60 minutes. Begin checking after 45 minutes; baking times can vary greatly depending on size and shape of ramekins.
6. Remove to a wire rack to cool to room temperature. Transfer custards to a tray, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to overnight.
Makes 4 servings. Can be refrigerated for up to 1 week.