Cup custards
Instructions:
-
Custards baked in individual cups require a shorter baking time. Chilled, they are delicious served with sliced fresh strawberries.
- 2 cups milk or half-and-half;
- 4 tablespoons sugar;
- A dash of salt;
- 2 eggs;
- 1 teaspoon vanilla;
- Nutmeg.
- Preheat oven to 325 F. Place 4 custard cups in a shallow baking pan. Heat some water to a boil in a kettle.
- In a saucepan, heat the milk or half-and-half to the scalding point, and stir in the sugar and salt. Beat the eggs in a bowl and slowly whisk in the hot milk. Add the vanilla. Pour through a fine-meshed wire strainer into the custard cups, and sprinkle with nutmeg.
- Place pan with filled custard cups in the oven. Pour boiling water into the baking pan to about half full. Bake 20 minutes, or until custards are set.
- Insert a silver knife off center in one of the custards; if it comes out clean, the custards are done. Do not overbake or the custards will be watery.