"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 ...

Place four 8-oz. custard cups or ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Sprinkle with nutmeg. Place pan on oven rack; add very hot water ...

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 ...

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.

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 350 degrees. Have on hand 4 custard cups, ramekins, or heatproof glasses (1/2 cup capacity each; if possible they should be able to hold an extra 2 tablespoons each).

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.

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.