Egg Custard

By Shaylie

Ingredients

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

Preparation

Step 1

1. Preheat oven to 300°F.

2. Place 4 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 the eggs, yolks, maple syrup, and vanilla.

5. Slowly pour the simmering milk into egg mixture, whisking gently to combine.

6. Pour the mixture into the cups, then sprinkle lightly with the nutmeg.

7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

8. Bake until the custard is just set (it can still be a little loose), 45 to 55 minutes.

9. Let the custard cool in the water bath for about 2 hours before serving.