Time 1h10m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups. Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Time 20m Yield 3 cups, 4 serving(s) Number Of Ingredients 5 Steps:
Have eggs ready in a bowl, and set aside where it will be within reach. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan. Remove milk mixture from heat, preferably to a burner that’s turned off. Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.) Remove pan from heat and stir in vanilla.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Time 25m Number Of Ingredients 6 Steps:
Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Time 1h30m Yield 6 Number Of Ingredients 6 Steps:
Heat oven to 350°F. In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below). Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
Time 1h10m Yield 6 servings. Number Of Ingredients 7 Steps:
In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Time 15m Yield 2 cups, 4 serving(s) Number Of Ingredients 5 Steps:
Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan. When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil. Remove from heat. In a small bowl, beat egg yolks with a fork. Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour. Return the egg/sauce mixture to the saucepan, stirring into the hot sauce. Bring back to a boil, stirring constantly. Remove from heat, and add the vanilla extract. Pour custard into a jug or pitcher, and serve. Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
- Preheat oven to 300°F.
- 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.
- 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 mixture into the simmering milk, whisking gently to combine.
- 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.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of 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 the water bath for about 2 hours before serving.
