EGG CUSTARD RECIPES 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:

• Pour full-fat milk into a heavy-based saucepan. Split a vanilla pod, scrape out the seeds and add the seeds and pod to the pan. Bring just to the boil, then remove from the heat. Set aside until required.
• Put egg yolks into a large bowl with golden caster sugar. Using a hand whisk, whisk until thick and pale.
• Pour the vanilla-infused milk through a sieve onto the whisked egg yolk and sugar mixture, stirring well. Discard the pod (the seeds will fall through into the custard). Quickly wash out the pan and return the mixture to the clean, dry pan.
• Return the pan to a low heat and cook slowly, stirring continuously with a wooden spoon until the custard is thick enough to coat the back of the spoon. This will take about 8 minutes. Test it by running a finger through the custard on the spoon: if it leaves a straight, clear line, it’s ready.