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 ...

"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 ...

Pour about 1 tablespoon of the caramel into 8 individual 4-ounce ramekins or oven-proof custard cups. Let cool. 3. Whisk together eggs and egg yolks in bowl. Heat milk mixture; add small amount to ...

The main difference is that custard cups are made of porcelain or glass and are used for serving, while ramekin dishes are typically made of oven-safe ceramic or silicone and are used for baking.

The best way to eat a homemade custard is with a toddler's spoon. Each mini-bite forces me to savor the synergistic bliss that comes from cooking milk and/or cream, eggs, sugar and a flavoring or two.

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.