Brown Sugar Baked Custard Cups

Hildebrand Dairy whole milk and farm eggs combine to create a wholesome dessert that is sweetened with brown sugar. We topped it with Half Day Honey Yogurt produced in Topeka, KS by the Half Day Creamery using Hildebrand milk. By the way, the yogurt in rich, creamy and not overly sweet – the best we’ve ever tasted! Half Day Honey Yogurt

Brown Sugar Baked Custard Cups served with Half Day Honey Yogurt & chocolate mint. 

Brown Sugar Baked Custard Cups   Yield: 6 servings

2 large eggs

1/3 cup packed brown sugar 

1’4 teaspoon salt

2 cups whole milk, scalded (heat to 150° F)

1/4 teaspoon ground nutmeg + extra for sprinkling on top

1/2 teaspoon vanilla

1. Preheat oven to 350°F. 
2. Beat eggs, sugar and salt to mix. Stir in scalded milk. Add vanilla.
   
3. Pour into 6 custard cups. Sprinkle additional nutmeg over the top of each cup of custard.
4. Set custard cups in a baking pan and add 1-inch of hot water.
   
   
   
5. Bake 45 to 50 minutes of just until a knife inserted into the 1-inch from the edge comes out clean. (soft center sets as it cools). 
6. Immediately remove from oven, remove custard cups from pan of water to a cooling rack.
7. Serve cool or cold in custard cups or unmold.

Recipe without photos . . .Brown Sugar Baked Custard Cups   Yield: 6 servings

2 large eggs

1/3 cup packed brown sugar 

1’4 teaspoon salt

2 cups whole milk, scalded (heat to 150° F)

1/4 teaspoon ground nutmeg + extra for sprinkling on top

1/2 teaspoon vanilla

1. Preheat oven to 350°F. 
2. Beat eggs, sugar and salt to mix. Stir in scalded milk. Add vanilla.
3. Pour into 6 custard cups. Sprinkle additional nutmeg over the top of each cup of custard.
4. Set custard cups in a baking pan and add 1-inch of hot water.
5. Bake 45 to 50 minutes of just until a knife inserted into the 1-inch from the edge comes out clean. (soft center sets as it cools). 
6. Immediately remove from oven, remove custard cups from pan of water to a cooling rack.
7. Serve cool or cold in custard cups or unmold.