"Makes 6 servings 3 eggs 1 egg yolk 1 cup ... in oven and pour warm water from a pitcher into the pan to a depth of 1 inch. Bake for 1 hour, or until a knife inserted in the center of custard ...

Skim off the froth and divide the custard among six small custard cups or ramekins. Preheat the oven to 300 degrees. Put the cups or ramekins in a baking dish, add enough hot water to the pan to ...

In the microwave oven you can eliminate the water bath and reduce the cooking time to about 7 minutes. The round shape of the small custard cups is a perfect shape for microwave cooking because it ...

Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan.

Preheat oven to 425 degrees. Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups. Place custard cups on a sturdy sheet pan or cookie sheet. Place the pan of cups in the oven to ...

Preheat oven to 425°F. In a large bowl ... Divide evenly among 8 custard cups. Place the custard cups on a 13 x 9 x 2 baking pan; fill the pan with hot water to come halfway up the sides of ...

custard cups. Place cups in a 9-by-13-inch baking pan. Add enough hot water to the pan to come 1 inch up the sides of the cups. Place in oven and bake 40 minutes or until set; when pressed with a ...

1. Set the oven at 375 degrees. Have on hand a roasting pan and 4 ramekins or custard cups (1 cup capacity each). Bring a kettle of water to a boil. 2. Set the ramekins in the roasting pan.

Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch baking pan. Combine cream, sugar, 2 tablespoons Marsala, and lemon peel in heavy medium saucepan. Stir over ...