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 ...

At the Riviera Café, where the custard cups are made fresh daily — in the same oven and, most days, by the same baker as when the shop opened 18 years ago — you can’t buy a stale custard cup.

"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 ...

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).