Custard in individual custard cups or ramekins Yields 6
1/2 cup lightly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups of whole milk, heated to simmering & then cooled slightly
- Mix sugar, eggs and vanilla together.
- Whisk in the heated and slightly cooled milk.
- Set custard cups/ramekins in a baking pan; Spray each with with pan release and then divide custard mixture between them.
- Carefully add about an inch of boiling hot water to the baking pan to create a water bath.
- Sprinkle with a mixture of cinnamon and nutmeg.
- Place in oven and bake for approximately 40 to 45 minutes—custards will still be "jiggly" but a knife inserted in center will come out clean.
- Remove custards to a cooling rack.
- Enjoy! Cover and refrigerate leftovers.
Custard in individual custard cups or ramekins Yields 6
1/2 cup lightly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups of whole milk, heated to simmering & then cooled slightly
2 eggs
1 teaspoon vanilla
2 cups of whole milk, heated to simmering & then cooled slightly
- Mix sugar, eggs and vanilla together.
- Whisk in the heated and slightly cooled milk.
- Set custard cups/ramekins in a baking pan; Spray each with with pan release and then divide custard mixture between them.
- Carefully add about an inch of boiling hot water to the baking pan to create a water bath.
- Sprinkle with a mixture of cinnamon and nutmeg.
- Place in oven and bake for approximately 40 to 45 minutes—custards will still be "jiggly" but a knife inserted in center will come out clean.
- Remove custards to a cooling rack.
- Enjoy! Cover and refrigerate leftovers.
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