Easy Egg Custard

Easy Egg Custard
Photo by Yunhee Kim


  • 2 eggs (preferably free-range)
  • Freshly grated or ground nutmeg
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2 cups whole milk

1. Preheat oven to 300°F. 2. 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. 3. In a medium saucepan, bring the milk to a simmer over medium-low heat. 4. Meanwhile, in a separate bowl, whisk together ...

View full recipe at Epicurious


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