Egg custard is the perfect dessert for a ladies luncheon or brunch. It is elegant, yet so simple, boasting only five humble ingredients.
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg (optional)
1. Preheat oven to 300 degrees.
3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
4. Meanwhile in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
7. Sprinkle lightly with nutmeg (optional).
7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the jars.
Tip: Only fill the pan partially with water before placing it in the oven. Once in the oven use a smaller container to pour the rest of the water into the pan to the correct depth. This will avoid sloshing it on the way to the oven.
8. Bake until the custard is set, 30 to 35 minutes.
9. Let the custard cool in the water bath for about 2 hours before serving. Or you may serve warm. Lid any extra and store in the fridge to enjoy later.
Since this is such a rich treat, our recipe uses a smaller portion. For slightly larger portions, we recommend the Kerr 8-ounce widemouth jars.
This recipe has been adapted from the Mennonite Community Cookbook – “Baked Cup Custards.”