Quaking Pudding

1. 1

   Preheat oven to 300 degrees.

2. 2

   Fill a kettle with water and bring to a boil over high heat.

3. 3

   Butter 6 1/2 -cup heatproof custard or pudding cups.

4. 4

   In a small saucepan, combine the milk, cream, nutmeg and cinnamon.

5. 5

   Set over low heat until steaming, then remove from heat and set aside.

6. 6

   In a medium bowl, whisk together the egg yolks, egg and sugar.

7. 7

   Continue to whisk while slowly adding the warm milk mixture.

8. 8

   When the mixture is smooth, pour into the custard cups.

9. 9

   Cover each cup with aluminum foil.

10. 10

    Arrange the cups in a deep baking dish large enough to hold them snugly.

11. 11

    Carefully add boiling water to come almost all the way up the sides of the cups.

12. 12

    Bake until the centers of the puddings reach 190 degrees on an instant-read thermometer, 45 to 55 minutes.

13. 13

    Let cool for a few minutes.

14. 14

    Run a thin flexible knife along the upper inside edge of each pudding to loosen it.

15. 15

    Hold a small plate firmly over a custard cup, invert the cup and plate, then remove the cup.

16. 16

    Repeat with the remaining cups.

17. 17

    Serve warm, paired with something slightly acidic, like apple slices in simple syrup with lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.