"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.

Immediately divide caramel among prepared custard cups. Using oven mitts, tilt each custard cup to coat bottom with caramel. Place cups in large roasting pan. Preheat oven to 350°F. Spread ...

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 ...

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 ...