BAKED CUSTARD
5 servings
This simple, comforting custard can be readied for the oven in only a few minutes. To flavor, see Flavorings for Custard Bases.
Preheat the oven to 325°F.
Whisk in a medium bowl until just blended:
- 3 large eggs
- ¼ teaspoon salt
Heat in a small saucepan just until steaming and the sugar is dissolved:
- 2 cups half-and-half
- ½ cup sugar
Gradually whisk the hot milk into the egg mixture. Strain through a fine-mesh sieve into a bowl or large measuring cup with a pouring lip. Stir in:
- 1 teaspoon vanilla or seeds scraped from a 1 ½-inch piece vanilla bean
Pour into five 6-ounce custard cups or ramekins. If desired, dust with:
- (Grated or ground nutmeg)
Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and pour enough scalding-hot tap water into the pan to come one-half to two-thirds of the way up the sides of the custard cups. Bake until set but still quivery in the center when the cups are shaken, 30 to 40 minutes.
Remove the custards from the water bath and let cool on a wire rack for 30 minutes, then cover each one tightly with plastic wrap and refrigerate for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days. If desired, serve with:
- (Maple syrup, berries, or a fruit sauce)