How to Make Egg Custard

If you learn how to make egg custard, you can surprise your family with an absolutely delicious treat. Individual custards can be enjoyed any time of the day or night and are terrific little pick-me-ups when added to a lunch pail. Just remember to include an ice pack so the egg remains cool.

Recipe for Egg Custard
Ingredients You Will Need:
2 eggs, beaten with mixer
¼ cup granulated white sugar
2 cups milk, scalded
1 tablespoon vanilla extract
½ teaspoon powdered nutmeg

Equipment You Will Need:
Electric mixer
2 large mixing bowls
Strainer
4 6-inch ramekins
1 deep baking dish
Oven (preheated to 325 degrees Fahrenheit)
Small knife

Use the electric mixer and the first mixing bowl to mix the egg and sugar until just blended. Immediately begin adding the milk in with the mixture, one-fourth cup at a time, beating on low speed. After the milk has all been added, pour in the vanilla and beat for about 10 additional seconds.

Strain the egg and milk concoction into the second large bowl. Straining will catch any firm particles of egg, which would take away from the perfect velvety smoothness of the egg custard.

Fill the ramekins, and place them into the baking dish. Fill the baking dish just to the level of the custard in the ramekins with hot water. Do not get water into the ramekins, and do not add too much water, as it may bubble over into the ramekins while in the oven.

Sprinkle a pinch of nutmeg on the top of each dish, and pop the pan into the oven. Bake for about 40 minutes. When a small knife is inserted into the center of the custard and it comes out clean, the custard is done. Remove the pan from the oven, and set the ramekins on a rack to cool. When the custard reaches room temperature, place the ramekins into the refrigerator for at least four hours. Serve chilled.

When making this recipe, go the extra mile and delight your family and friends with a crust-laden custard, such as a delicate egg custard tart. For a great egg custard tart recipe, simply add tart shells or a pie shell that can be cut and fitted into the ramekins.

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