By Asma Begum ft hi Ashaque
Preheat your oven to 325°F (163°C).
In a medium saucepan, heat the milk over medium heat until you see bubbles begin to form around the edges. Do not let it boil.
In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
Slowly pour the hot milk into the egg mixture while continuously whisking to prevent the eggs from curdling.
Strain the mixture through a fine sieve into a large measuring jug to remove any cooked egg bits.
Place six small custard cups or ramekins in a baking pan. Pour the custard mixture into the cups.
Add hot water to the pan until it reaches halfway up the sides of the ramekins to create a water bath.
Bake the custards in the preheated oven for 35-40 minutes, or until the centers are just set. They should still have a slight jiggle in the middle.
Carefully remove the ramekins from the water bath using tongs or an oven mitt. Let them cool on a wire rack before refrigerating for at least 2 hours or until well chilled.
Serve the chilled custards as is or with a sprinkle of nutmeg or cinnamon, if desired.
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This Dessert Custard Simple recipe is ready in 1 hour and features milk, eggs, sugar and other delicious ingredients. Contains 210 calories total.
Preheat your oven to 325°F (163°C).
In a medium saucepan, heat the milk over medium heat until you see bubbles begin to form around the edges. Do not let it boil.
In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
Slowly pour the hot milk into the egg mixture while continuously whisking to prevent the eggs from curdling.
Strain the mixture through a fine sieve into a large measuring jug to remove any cooked egg bits.
Place six small custard cups or ramekins in a baking pan. Pour the custard mixture into the cups.
Add hot water to the pan until it reaches halfway up the sides of the ramekins to create a water bath.
Bake the custards in the preheated oven for 35-40 minutes, or until the centers are just set. They should still have a slight jiggle in the middle.
Carefully remove the ramekins from the water bath using tongs or an oven mitt. Let them cool on a wire rack before refrigerating for at least 2 hours or until well chilled.
Serve the chilled custards as is or with a sprinkle of nutmeg or cinnamon, if desired.
Calories per Serving: 210
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