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Baked Custard

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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.

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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.

 

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