Baked Custard

Baked Custard

6 egg yolks

5 oz. sugar

scant 1/2 teaspoon salt

1  cup half-and-half

2 cups  heavy cream

1 1/2 teaspoons  pure vanilla extract

nutmeg

9 custard cups or 2 quart baking dish large enough to hold all custard cups or baking dish and pan . Preheat oven to 350 degrees.

In a large bowl whisk together all the ingredients except nutmeg until well combined. Strain through a fine sieve into picture and pour evenly into custard cups placed in a large pan or pour into a 2 quart baking dish place into a larger pan. Sprinkle nutmeg over the top of the custards. Carefully pour into large pan with custard dishes inside, hot water 1 inch up the sides of the baking dish/dishes. Place in oven and bake for about 30-35 minutes or until a sharp thin knife inserted into center comes out clean, Remove immediately from hot water and cool on rack.

This can be easily turned into crème brulee by sprinkling sugar over the top of the baked custards and then caramelizing the sugar using a torch or placing under a broiler.