Sometimes the most indulgent treat for the taste buds is a simple old fashioned egg custard. My preference are organic ingredients including eggs for the greatest health benefit.
Ingredients
2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Preparation
- Preheat oven to 300°F.
- Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- Let the custard cool in the water bath for about 2 hours before serving.
https://www.epicurious.com/recipes/food/views/easy-egg-custard-239229