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Vanilla Bean Baked Custard

Oxmoor House
Yield 4 servings (serving size: 1 custard)
This creamy custard is about as simply delicious as it gets. Using evaporated milk helps the custard stabilize and not curdle.

Ingredients

  • 1 (12-ounce) can evaporated low-fat milk
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla bean paste
  • 1 large egg, lightly beaten
  • 2 large egg yolks
  • 1/3 cup sugar

Nutrition Information

  • calories 193
  • caloriesfromfat 0.0 %
  • fat 5.2 g
  • satfat 2.7 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 9.3 g
  • carbohydrate 27.4 g
  • fiber 0.0 g
  • cholesterol 173 mg
  • iron 0.5 mg
  • sodium 130 mg
  • calcium 269 mg

How to Make It

  1. Combine milks in a medium saucepan. Bring to a simmer over medium heat, about 4 minutes. Remove from heat; add vanilla bean paste, stirring with a whisk until blended.

  2. Combine egg, egg yolks, and sugar in a medium bowl, stirring with a whisk until blended. Gradually add hot milk, stirring vigorously with a whisk. Pour egg mixture through a sieve into a bowl.

  3. Place 4 metal canning jar bands in bottom of a 6-quart oval electric slow cooker. Ladle egg mixture evenly into 4 (8-ounce) ramekins. Cover ramekins with foil. Set 1 ramekin on each band, making sure ramekins do not touch each other or sides of slow cooker. Carefully pour hot water into slow cooker to depth of 1 inch up sides of ramekins.

  4. Cover and cook on HIGH for 1 hour and 45 minutes or until a knife inserted in center of custards comes out clean. Remove ramekins from slow cooker, and cool on a wire rack. Serve warm or chilled.

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