Prep 5 mins
Cook 45 mins
From Mom's notebooks
- 4 eggs, lightly beaten
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1 quart whole milk, warmed
- Preheat oven to 325°F.
- Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
- Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
- Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
- Serve warm or cold.
This is DH's ideal dessert. It came out rich and smooth. I added two extra (farm fresh) eggs and 50% more sugar (for his tastes) and baked this at 300 F. It was done (set at the edges) at 60 minutes. This yielded 10 servings for me (using 3/4 cup size ramekins). Like Sharon, I sprinkled (freshly grated) nutmeg over them before baking. So creamy and delicious!
This was just perfect comfort food! I used two small ramekins and two larger ones. I cooked the smaller ones 45 minutes and cooked the larger ones about 10 more minutes. So creamy! I might have added just a pinch more sugar. Just wonderful. Thanks! Made for PAC-Fall 2009.