Egg Custard is so pretty when you use good fresh farm eggs, the color is just beautiful!
This Spring combination with Strawberries is sure to please, we layer them in the bottom
of the baking dish and garnish with fresh ones on top. Super easy, this is another great
recipe for kids to do with little supervision. It looks a lot fancier than it is to make.
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Prepare Strawberries:
Wash, trim and slice 8-10 Strawberries, you want 1 cup. Mix with 1 Tablespoon Sugar
and refrigerate until Custard is ready to assemble.
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Prepare Custard:
Beat together until well incorporated:
6 whole Eggs
4 cups Whole Milk (or Cream or Half & Half)
¾ cup Sugar
pinch of salt
1 teaspoon Vanilla
6 whole Eggs
4 cups Whole Milk (or Cream or Half & Half)
¾ cup Sugar
pinch of salt
1 teaspoon Vanilla
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Assemble Custards: Place 1-2 Tablespoons Strawberries into individual ramekins or baking cups, you want enough to cover the bottom. Fill the ramekins ¾ full with Custard mixture. Place in a shallow baking pan with 1″ water bath, bake at 350 degrees for 20-30 minutes or until custards are set. Deeper cups will take longer to cook than shallow ramekins. Cool or chill before serving with additional fresh Strawberries on top.