4 eggs, lightly beaten
1 teaspoon vanilla
2 cups scalded milk
Preheat oven to 325 degrees. Place six 6-ounce custard dishes or ramekins in a baking pan. Fill pan with very hot water until it comes about halfway up the sides of the custard cups. Set aside.
In a mixing bowl, combine eggs, honey, vanilla and salt. Pour about 2 tablespoons of the milk into the egg mixture, whisking constantly. Whisk in another two tablespoons of milk, then slowly stream in the rest of the milk, whisking continuously. Strain custard into custard cups with a fine mesh sieve; sprinkle tops with nutmeg.
Carefully place pan in oven and bake for 40-45 minutes, or until a sharp knife inserted into the center comes out clean. Allow to cool in waterbath for 15-20 minutes, then remove to wire rack to cool completely.
Serve warm, or refrigerate until ready to serve. Serves 6.
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