Post by snoozy on Dec 27, 2021 15:13:04 GMT
1) Beat 1/2c sugar and 3 eggs into 1 cup of heavy cream till smooth.
2) Add 1.5c milk, 1t vanilla, and 1/2t nutmeg or mace. Rum flavoring or a splash of Canadian whiskey wouldn't go amiss.
3) Pour into buttered ramekins/Pyrex custard cups placed in an ovenproof baking dish and pour boiling water into the baking dish halfway up the sides.
4) Bake at 350F for 30 minutes or until golden brown on top. They'll still be jiggly. Remove from water bath and let cool, then refrigerate. They will thicken more as they cool.
Very smooth and delicious!
2) Add 1.5c milk, 1t vanilla, and 1/2t nutmeg or mace. Rum flavoring or a splash of Canadian whiskey wouldn't go amiss.
3) Pour into buttered ramekins/Pyrex custard cups placed in an ovenproof baking dish and pour boiling water into the baking dish halfway up the sides.
4) Bake at 350F for 30 minutes or until golden brown on top. They'll still be jiggly. Remove from water bath and let cool, then refrigerate. They will thicken more as they cool.
Very smooth and delicious!
