Indulge in the creamy allure of our baked egg custard, a dessert that strikes the perfect balance between elegance and simplicity.
PREPARATION TIME:
Prep time:15 minutes
Cooking time:45 minutes
Ingredients:
-
4 large eggs
-
1/2 cup plus 1 tablespoon sugar
-
1/4 teaspoon salt
-
3 cups 2% milk
-
1 cup half & half
-
Ground nutmeg
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Using a small spoon, delicately remove the chalaza from the egg yolks, ensuring a smooth custard texture.
- In a large mixing bowl, whisk together the eggs, sugar, salt, until well combined.
- Warm the milk and half & half, then gradually whisk them into the egg mixture until smooth and homogeneous.
- Strain the custard mixture to remove any lumps, then divide it evenly among 5 large or 6 small ramekins.
- Sprinkle a generous pinch of ground nutmeg over the surface of each custard-filled ramekin.
- Place the ramekins in a large baking pan, and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake the custards for approximately 45 minutes, or until a knife inserted into the centers comes out clean with a slight jiggle remaining.
- Once baked, transfer the custards to a wire rack to cool to room temperature.
- Serve the custards at room temperature or chilled, as desired.
Notes:
- For storage, cover the custards with plastic wrap and refrigerate for up to 3 days. Ensure proper sealing to maintain freshness and texture.
