5. Gradually add the warm milk mixture to the eggs, stirring constantly to marry them without causing a fuss.
6. Strain this liquid through a fine-mesh sieve into a large pitcher or bowl to ensure a smooth custard, free of bits and bobs.
7. Carefully pour the mixture into six custard cups or ramekins, and whisper a sprinkle of nutmeg or cinnamon over each if you like.
8. Place the ramekins in a deep baking pan and pour hot water into the pan until it comes about halfway up the sides of the custards – a water bath, it’s called.
9. Bake in the preheated oven for 45 to 50 minutes, until the custards are just set but still a tad jiggly in the center. Loving patience is key.
10. Remove from the oven and the water bath and let them cool. Then, if you can wait, chill the custard in the refrigerator for a bit more firmness and a refreshing chill.
EASY PAN-FRIED DAIKON RADISH BUN
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Yummy in my tummy! Someone put these in my mouth right now!
Been making this dish for 40 plus years! A family favorite. All my kids requested the recipe when they got their own places and now make it for their kids.
This dish earned the nickname ‘Mom’s Thanksgiving Magic’—everyone swears it’s the best part of the feast!
Spanish garlic zucchini fresh
