Place an oven rack one-third of the way up from the bottom and preheat to 300°F (150°C). Choose a small baking pan large enough to hold four 4-oz ramekins (a 9- x 9-inch baking pan works well), and fill it with enough water to go halfway up the sides of cups. Place pan without the cups in the oven.
Combine the cream and milk in a medium saucepan; bring to simmer.
Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, one ladleful at a time (to keep the egg from curdling). Stir in the vanilla extract.
Pour the base into custard cups, sprinkle a small amount of nutmeg in the center, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, about 25 minutes.
Carefully remove the pan from the oven without splashing the water, then remove custard cups from the water and place on a wire rack to cool.
Serve the egg custard at room temperature or chilled.
This recipe doubles well. Just be sure to have a large enough pan to hold all the ramekins without crowding them.If you want to use a vanilla bean instead of using vanilla extract, simmer the scraped seeds and beans with the cream and milk. Remove the bean before tempering the cream into the egg mixture.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Classic Egg Custard https://www.outlandercast.com/2019/05/egg-custard-outlander.html May 8, 2019