Recipe Cheat Sheet

Custard

6 custards (about 2 3/4 cups) · prep 10 min · total 205 min

Preheat oven to 325°F
Set six 6-oz custard cups in a baking pan
Heat a kettle of water
2 cups whole milkheat until steamingwhisk in slowlystrain into cups, sprinklebake in hot water bath 325°F 35 to 45 min until just setlift out of the water bath, cool on a rack 30 min, then chill at least 2 hr until cold
3 large eggswhisk
1/3 cup sugar
pinch salt
1 tsp vanilla extract
pinch ground nutmeg
Recipe Cheat Sheet
Card image

Custard, written out

Makes 6 custards (about 2 3/4 cups). Prep 10 min, cook 45 min, ready in 3 hr 25 min.

Ingredients

  • 2 cups whole milk
  • 3 large eggs
  • 1/3 cup sugar
  • pinch salt
  • 1 tsp vanilla extract
  • pinch ground nutmeg

Before you start

  • Preheat oven to 325°F.
  • Set six 6-oz custard cups in a baking pan.
  • Heat a kettle of water.

Directions

  1. Heat until steaming: whole milk.
  2. Whisk: eggs, sugar, salt.
  3. Whisk in slowly: step 1, step 2, vanilla extract.
  4. Strain into cups, sprinkle: step 3, ground nutmeg.
  5. Bake in hot water bath 325°F 35 to 45 min until just set: step 4.
  6. Lift out of the water bath, cool on a rack 30 min, then chill at least 2 hr until cold: step 5.

More Puddings & Custards

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