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Baked Custard

After hundreds of experiments, I have arrived at what I find to be the perfect custard. This is THE ONE!

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Servings: 4

Prep Time: 00:15

Cook Time: 00:50

Main Ingredients

3 cups whole milk

3/4 teaspoon sea salt

1/2 cup raw organic sugar

1/2 teaspoon ground nutmeg

1/4 teaspoon cardamom powder

3 eggs +1 yolk

1 teaspoon vanilla extract

Preparation

1Preheat oven to 350F.

2Put a full kettle of water on to boil.

3Place the milk, salt, sugar, and spices in a heavy sauce pan, and slowly warm it over medium heat.

4Crack the eggs into a mixing bowl, or large measuring cup, and lightly beat.

5Stir the milk, occasionally, until bubbles start to form around the edge. (This is known as "scalding" the milk. Before pasteurization, this step ensured safety of questionable milk. It is done here to ensure smoothness, and start the custard out hot, in the oven, for a more even bake.)

6Slowly drizzle the milk into the eggs, while whisking. This tempers the eggs so they don't scramble from the heat.

7Add the vanilla.

8Place four small dishes in a large baking dish (9"x 13").

9Pour the custard into the dishes, through a small strainer to remove any unblended eggy bits.

10Place the baking dish on the middle rack of the oven, and fill the dish half way with hot water from the kettle. This water bath prevents uneven baking.

11Bake for 50 minutes, or until the centers are soft set, but still loose.

12Remove the baking dish from the oven, carefully, as to avoid splashing.

13Let the custard cool in the water bath for one hour.

14Continue cooling on the counter for 30 minutes, then refrigerate for 3 hours, or over night.

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