Ingredients:
2 large eggs
1/3 cup plus 1 tablespoon white sugar
1 teaspoon brown sugar
1/4 teaspoon salt
1 1/4 teaspoons vanilla extract
1 1/4 cups whole milk
Pinch of finely grated nutmeg for the tops
Directions:
Preheat the oven to 325°F (165°C).
Whisk eggs, white sugar, brown sugar, salt, and vanilla together in a bowl until the sugar is dissolved and the batter no longer feels gritty, about 1 minute. Pour in milk and whisk thoroughly.
Divide the batter evenly between 4 (5-ounce) heat-proof ramekins.
Pour one inch of hot water into a baking dish large enough to accommodate the ramekins; place ramekins into the baking dish. Finely grate a small amount of nutmeg over each ramekin.
Bake in the center of the preheated oven until the custard is barely set, and a knife tip inserted near the center comes out clean, 45 to 60 minutes. Begin checking after 45 minutes; baking times can vary greatly depending on the size and shape of ramekins.
Remove to a wire rack to cool to room temperature. Transfer custards to a tray, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to overnight.
Prep Time: 15 minutes |Cooking Time: 45 minutes |Total Time: 2 hours |Kcal: 167 kcal |Servings: 4 servings
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