Light and Creamy Custard

1. 1

   Preheat oven to 350F (180C).

2. 2

   Mix together all eggs and yolks, sugar, and vanilla in a mixing bowl until well blended.

3. 3

   Heat milk in a medium saucepan over medium-high heat until hot.

4. 4

   Pour hot milk slowly into egg mixture, stirring continuously.

5. 5

   Make caramel sauce: Heat sugar and water in a small saucepan over medium heat, swirling pan frequently, until mixture begins to turn light nut color; watch carefully because it will turn very quickly.

6. 6

   Pour caramel sauce immediately into an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking pan, swirling it around to coat bottom.

7. 7

   It is okay if the pan is not completely coated.

8. 8

   Pour egg mixture through a strainer into baking pan.

9. 9

   Place pan into a larger baking pan with 1-inch (5-cm) sides.

10. 10

    Fill larger pan halfway with water to create water bath.

11. 11

    Bake 1 1/2 hours or until firm to the touch.

12. 12

    Let cool at room temperature and serve, or refrigerate for a firmer custard.

13. 13

    VARIATION

14. 14

    Coconut custard with rum: Instead of 4 cups (1 L) milk, use 2 cups (500 ml) coconut milk and 2 cups (500 ml) milk, and use 1 tablespoon dark rum instead of vanilla extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.