Vanilla Custard Cups
Total TimePrep: 10 min. Bake: 30 min.
I have to say it came out better than I was expecting. The one complaint I have is that there seems to be something pretty off on the timing. It easily took me twice as long to get a proper consistency. My oven is pretty nice and has traditionally been pretty accurate on most recipes. At around 35 minutes all I had was slight surface tension.
Cooking time was twice as long as recipe suggested and it’s too sweet. So double the cooking time and half the sugar!
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My daughter's been suffering from an oogy tummy for the past few days. She has been advised to avoid all spicy or acid food. We still have not gotten to the bottom of what her problem is, but I made this for her tonight (doubled it to make 4 ramekins) and she loved it. I used two extra-large local eggs, a mixture of 2% milk and half-and-half, Penzey's double-strength vanilla extract, and freshly grated nutmeg. It smelled delicious while it was baking.
I bought very old custard dishes at a secondhand store and searched on-line for a recipe. I always come back to TOH to find the best recipes. This was very easy and good. Thank you!
This was wonderful and very easy. Perfect for just my husband and me.
Fantastic recipe! The addition of the brown sugar gave it a taste that made it so much better than other custards I have made before. I will be adding this to my Easter menu.
Absolutely perfect!! This custard is so simple to prepare, and has a delicate, silken texture and a perfect balance of flavors. The addition of the brown sugar is so much better tasting than white sugar. I used a hand mixer to blend the ingredients---it takes no more than a minute to do this.Until I found this recipe, I had been using a packaged custard mix, which just doesn't compare to "the real deal". Thank you, thank you, thank you!!
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