You’ve just enjoyed a comforting and rich meal, and you’re craving something just as comforting for dessert, but you also want it to be very light and refreshing, and super easy to make. That list of desserts is very short, but Old Fashioned Baked Vanilla Custard is on it. Garnish each custard with a few raspberries and a light dusting of powdered sugar to serve.
Ingredients
- eggs: 2 piece
- plus 1 tablespoon white sugar: 0.33333 cup
- brown sugar: 1 tsp
- salt: 0.25 tsp
- 1/4 teaspoons vanilla extract: 1 piece
- 1/4 cups whole milk: 1 piece
- pinch of finely grated nutmeg for the tops:
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Whisk eggs, white sugar, brown sugar, salt, and vanilla together in a bowl, until sugar is dissolved and batter no longer feels gritty, about 1 minute. Pour in milk and whisk thoroughly.
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Divide batter evenly between 4 (5-ounce) heat-proof ramekins.
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Pour one inch 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.
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Bake in the center of the preheated oven until 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 size and shape of ramekins.
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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. Chef John
