{recipe} Old-Fashioned Vanilla Custard

There really is nothing better than a spoonful of slightly warm, wobbly, vanilla-scented custard… is there? I think it’s one of the most satisfying and comforting desserts of all time. This version is simple to make and comes out fabulously every time.

This egg-rich pudding feels like a decadent treat, but on the spectrum of indulgent desserts it’s surprisingly low in fat and sugar. It only needs a little bit of the sweet stuff to perfect the luscious, creamy texture. Every bite goes down smooth as silk.

RECIPE: Old-Fashioned Vanilla Custard 
makes 6-8 individual servings, depending on size of ramekin/cup

INGREDIENTS:

• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups lowfat milk (can use whole milk instead, but not nonfat)
• nutmeg or cinnamon to serve (optional)

METHOD:

• Place 6 individual custard cups or ramekins in a lasagna or casserole pan with sides, such as a 9 x 13 pan. Preheat oven to 300.
• Put eggs, yolks, sugar, and vanilla in a bowl and combine well with a whisk.
• Put milk in a small saucepan and bring to a simmer on the stove. Remove from heat. Slowly pour milk into egg mixture while whisking, until completely combined.
• Strain mixture through a fine mesh strainer (to catch any egg bits that might have curdled). Pour into custard cups and place pan with cups in the oven. Fill pan with water so it comes halfway up the sides of the cups.
• Bake about 1 hour until set but still a bit wobbly. Cool and serve at room temperature or slightly warm. Sprinkle with nutmeg or cinnamon before serving, if desired.

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