EASY CUSTARD RECIPE RECIPES

Steps:

• 1. Preheat oven to 300°F.
• 2. 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.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. 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.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.

Steps:

• To make custard, pour 450ml milk into a saucepan. Scrape the seeds from a vanilla pod, then add to the pan together with the pod. Heat the milk gently until just boiling, then remove the pan from the heat and set aside to infuse for 10 minutes.
• Meanwhile, in a large bowl, lightly whisk 4 medium free-range eggs with 2 tbsp caster sugar.
• Pour the hot milk over the eggs, stirring well with a wooden spoon to combine. Set a clean saucepan over a low heat. Strain the custard through a sieve into the pan, discarding the vanilla pod. Heat gently, stirring all the while, until the custard is steaming but not simmering, and thickens up.
• To check if the custard is done, stir it with a wooden spoon, then run your finger up the spoon. If the custard doesn’t flow back over the line made by your finger, it’s ready. Serve immediately, poured over a bowl of crumble, a fruit pie or a steamed pudding, or cool and store in an airtight container in the fridge for up to 2 days.