Craving CUSTARD!

My mom and grandmother often made custard cups full of custard and sometimes custard pies. Custard is definitely a comfort food for me and I have been craving it lately. Not only did it hit the spot, it is super easy to prepare, too. I used Betty Crocker's basic recipe with a few modifications.

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

1. Mix sugar, eggs and vanilla together. 
2. Whisk in the heated and slightly cooled milk.
3. Set  custard cups/ramekins in a baking pan; Spray each with with pan release and then divide custard mixture between them.
4. Carefully add about an inch of boiling hot water to the baking pan to create a water bath.
5. Sprinkle with a mixture of cinnamon and nutmeg.
   
6. 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.
   
7. Remove custards to a cooling rack. 
8. Enjoy! Cover and refrigerate leftovers.

Recipe without photos . . .
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

1. Mix sugar, eggs and vanilla together. 
2. Whisk in the heated and slightly cooled milk.
3. Set  custard cups/ramekins in a baking pan; Spray each with with pan release and then divide custard mixture between them.
4. Carefully add about an inch of boiling hot water to the baking pan to create a water bath.
5. Sprinkle with a mixture of cinnamon and nutmeg.
6. 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.
7. Remove custards to a cooling rack. 
8. Enjoy! Cover and refrigerate leftovers.