3 C Whole Milk
4 Eggs
2/3 C Sugar
1/2 t Cinnamon
1/8 t Salt
1 T Vanilla Extract
Directions:
Preheat oven to 350 degrees F.
Note: When adding milk to other ingredients, stir, don't whisk. Create as few bubbles as possible.
In a heavy-bottomed medium saucepan over medium heat, scald milk by heating until just before the milk starts to bubble, stirring frequently.
Remove from heat and allow to cool a little.
In a large bowl, whisk together eggs, sugar, cinnamon, salt and vanilla.
Slowly stir milk into egg mixture.
Pour into small custard cups or ramekins.
Place filled cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2-inch of tops of cups. Be careful not to get any water in the custard mixture.
Bake about 30-45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water. Cool about 30 minutes.
Serve completely cold.
Cover leftover cups with plastic wrap.
Custard Pie: To make as a pie, prepare as directed but pour into unbaked pie shell and then bake until done.
Yield: About 8 Servings
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