Egg Custard with Cream

Egg Custard with Cream
Ingredients
- 2 cups 480 ml heavy cream
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1/2 cup 100 g granulated sugar
Instructions
Preheat the Oven:
- Set the oven to 325°F (165°C).
Heat the Cream:
- In a saucepan over medium heat, warm the heavy cream until it just begins to simmer.
- Remove from heat and stir in the vanilla extract.
Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs and granulated sugar until well combined.
Combine Cream and Eggs:
- Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.
Strain the Mixture:
- Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
Fill the Ramekins:
- Place four 6-ounce (180 ml) ramekins in a baking dish.
- Evenly distribute the custard mixture among the ramekins.
Create a Water Bath:
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake:
- Carefully transfer the baking dish to the preheated oven.
- Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
Cool and Serve:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Refrigerate for at least 2 hours before serving
Nutrition
Calories: 350kcalCarbohydrates: 18gProtein: 6gFat: 30g
Tried this recipe?Let us know how it was!