Prepare the oven and ramekins. Preheat your oven to 325°F (160°C). Lightly butter 6 (6-ounce) ramekins and place them in a deep baking dish or roasting pan.
Mix the custard base. In a large bowl, gently whisk the eggs until smooth. Add the sugar, salt, and vanilla extract, stirring until well combined.
Warm the milk. In a small saucepan, heat the milk over medium heat until it is hot but not boiling (look for small bubbles around the edge).
Combine. While whisking the egg mixture constantly, slowly pour the warm milk into it. This gradual addition prevents the eggs from cooking too quickly.
Fill the ramekins. Divide the custard mixture evenly among the buttered ramekins. Sprinkle the top of each lightly with ground nutmeg.
Create the water bath. Place the baking dish with the ramekins on the oven rack. Carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
Bake. Bake for 40–45 minutes, or until the edges are set and the centers still jiggle slightly when the ramekin is gently shaken.
Cool and serve. Carefully remove the ramekins from the water bath immediately to stop the cooking process. Let them cool on a wire rack for about 20 minutes. Serve warm, at room temperature, or chilled for a firmer texture.
Store leftover custards in the refrigerator, covered, for up to 3 days.
0 comments:
Post a Comment