Egg Custard Recipe - Cooking Index
Egg Custard Recipe - Cooking Index
| 2 cups | 474ml | Milk - scalded |
| 3 cups | 594g / 20oz | Eggs - beaten (large) |
| 1 teaspoon | 5ml | Vanilla |
| 1/4 cup | 49g / 1.7oz | Sugar |
Heat oven to 325F.
In a medium saucepan, scald the milk. In a separate bowl, whisk together the eggs, vanilla and sugar. Carefully whisk some of the hot milk into the egg mixture, pouring in a slow steady stream.
Pour custard mixture into 4 6 oz. custard cups and place them in a 8x8 baking pan. Pour 1/2 inch boiling water around the custard cups. Sprinkle nutmeg on the custard, if desired.
Bake in the center of the preheated oven for 35 minutes until set, and knife inserted into the middle of the custard comes out clean.
Serve warm or chilled.
Source:
Good Food magazine
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