baked custard

How To Make baked custard

• 
  Step 1
  Preheat oven to 350 degrees F. In a saucepan, pour milk and add vanilla extract. Scald milk on medium heat (185 degrees F). Do not allow it to boil.
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  Step 2
  In a large mixing bowl, cream eggs, egg yolks, and sugar until fully incorporated. Do not overmix the eggs or they will get airy and not hold together when baking.
• 
  Step 3
  Once the milk is scalded slowly pour the milk into the egg mixture. Continuously stir the mixture slowly while you add the milk to keep the eggs from cooking. You want custard, not scrambled eggs).
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  Step 4
  Add salt to the mixture and stir lightly.
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  Step 5
  Grease 4 one-cup souffle cups with butter. Pour custard batter evenly into each cup.
• 
  Step 6
  Lightly dust the top of each custard with grated nutmeg.
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  Step 7
  In a deep baking dish, spread the filled souffle cups 2 inches apart from each other. Fill the deep baking dish with hot water until about 1 inch of the souffle cups are submerged. (Do not allow water to spill into your custards.)
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  Step 8
  Bake for 1 hour or until a toothpick comes out clean.
• 
  Step 9
  For the optional caramel sauce, pour 1 cup of granulated sugar in a warm saucepan. Stir constantly until it browns and liquifies. Pour the caramel over the finished custard. If you're planning to turn the custards out, line the bottom of the ramekins before baking the custards. Make sure to refrigerate the custards for 4 - 6 hours if you plan to turn them out.
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