Silky Vanilla Custard
Creamy, comforting mini vanilla custard baked to silky perfection with a delicate vanilla flavor.
Equipment
Ingredients
Custard Base
large egg (room temperature)
1 piece
heavy cream (cold)
120 ml
vanilla extract
1 tsp
granulated sugar
2 tbsp
Instructions
Preheat oven
Heat the oven to the correct temperature for gentle baking.
Whisk egg, sugar and vanilla
Combine egg, sugar and vanilla extract until smooth.
Add heavy cream
Pour in the cream and whisk until the mixture is silky and uniform.
Transfer to ramekin
Pour the custard mixture into a small ramekin or oven-safe dish.
Set up water bath
Place the ramekin in a larger baking dish and pour hot water halfway up the sides of the ramekin.
Bake the custard
Bake until the custard is just set with a slight jiggle in the center.
Cool and chill
Remove from oven, cool to room temperature, then chill if desired.
Original recipe
Storage
Best enjoyed within 2 days. Keep covered in the refrigerator.
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