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Easy Egg Custard




Source of Recipe


From March/April '07 edition of Cookie Magazine; posted by Angele


Recipe Introduction


This classic dessert remains a standout for it's sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)


Recipe Link: http://www.cookiemag.com/food/sneakitin/2007/02/sneakEFA?currentPage=1

List of Ingredients




2 cups CF milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 tsp GF vanilla extract
Freshly grated or ground nutmeg


Recipe



Preheat oven to 300F.

Place six 4oz oven proof cups (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 mix into the simmering milk, whisking gently to combine.

Pour the mix through a fine strainer into the cups, then sprinkle lightly with the nutmeg. Pour hot (not boiling) water into the pan until it reaches half way up the sides fo 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 teh water bath about 2 hours before serving.