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Pot de Creme made with Milk

Baked Egg Custard

dave
Soft, smooth egg custard made with milk instead of cream
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Servings 9 pots

Ingredients
  

  • 6 Egg Yolks
  • 2.5 cups milk
  • 2/3-1 cup sugar - depends on how sweet you want to make it
  • 1 tbsp vanilla
  • 1/8 tsp salt

Instructions
 

  • Set oven to 350°F
  • Pour milk into sauce pan over medium-high heat.
  • While milk is heating up, add the sugar and vanilla and whisk until dissolved
  • Heat until milk begins to steam but not boiling. Turn off heat
  • In a separate bowl, whisk egg yolks lightly until blended
  • Slowly drizzle milk into the egg yolks. Whisking while drizzling and continue until all milk is incorporated
  • Pour milk mixture into glasses, spoon away any bubbles floating on the top
  • Place glasses into a baking dish and add hot water to the dish
  • Bake until the edges are set and a knife inserted into the center comes out almost clean, about 30-40mins