By Danetia Smith
Preheat your oven to 300°F (150°C).
In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and smooth.
In a saucepan over medium heat, warm the milk until it is just about to simmer. Do not let it boil.
Slowly add the warm milk to the egg mixture, whisking continuously to prevent the eggs from curdling.
Strain the mixture into a large measuring cup or bowl with a pouring spout to remove any solid bits. This will ensure a smooth custard.
Place about six ramekins or custard cups in a large baking dish. Pour the custard mixture evenly into the ramekins.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
Carefully place the baking dish in the preheated oven and bake for about 30-35 minutes or until the custards are set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours before serving.
Serve chilled, and enjoy your classic custard! Optionally, garnish with a sprinkle of nutmeg or a dollop of whipped cream.
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This Dessert Sweet Custard recipe is ready in 40 minutes and features eggs, sugar, milk and other delicious ingredients. Contains 210 calories total.
Preheat your oven to 300°F (150°C).
In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and smooth.
In a saucepan over medium heat, warm the milk until it is just about to simmer. Do not let it boil.
Slowly add the warm milk to the egg mixture, whisking continuously to prevent the eggs from curdling.
Strain the mixture into a large measuring cup or bowl with a pouring spout to remove any solid bits. This will ensure a smooth custard.
Place about six ramekins or custard cups in a large baking dish. Pour the custard mixture evenly into the ramekins.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
Carefully place the baking dish in the preheated oven and bake for about 30-35 minutes or until the custards are set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours before serving.
Serve chilled, and enjoy your classic custard! Optionally, garnish with a sprinkle of nutmeg or a dollop of whipped cream.
Calories per Serving: 210
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