Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened ...

Baked CustardMakes 2 servingsGetting started Equipment you will need: whisk/fork, small bowl, spoon, two 6 oz. custard cups, 8×8-inch pan, knife Preheat oven to 350° Do right away when you ...

The creamy custard cups are delicious plain, and they can be served shortly after cooking while still a bit warm or chilled. Though stellar on their own, they are even better topped with the ...

If you add the hot milk too quickly, it might curdle THE eggs. 4.. Ladle mixture into 6 (1-cup) custard cups. Place cups in a 9-by-13-inch baking pan. Add enough hot water to the pan to come 1 ...