THE PERFECT EGG

HAPPY EASTER to everyone. Hope the kids had fun hunting Easter Eggs today. A girl from work brings me these beautiful Eggs once a week, and today I was in charge of dessert so I made Custard.

EASY EGG CUSTARD

epicurious online

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 tsp vanilla
Freshly grated or ground nutmeg

Preheat oven to 300. Place 4 ounce size ovenproof cups, ramekins, jars, or coffee cups in a deep baking pan. In a med saucepan, bring the milk to a simmer over med-low heat. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the egg mixture into the simmering milk, whisking gently to combine. Pour the mixture through a fine strainer into baking cups then lightly sprinkle with nutmeg. Pour hot water into the pan until it reaches halfway up side of cups. Bake until the custard is set about 30-35 min. I ENDED UP BAKING MINE CLOSER TO 40 - 45 min. Let the custard cool in the water bath for about 2 hours before serving. Yields 6

"Love and Eggs are Best when they are Fresh." Russian Proverb