2 whole eggs
3 egg yolks
3 c whole milk
1 1/2 tsp vanilla extract (or one whole vanilla bean) 1/2 c sugar
1/2 tsp salt
1 pinch nutmeg
butter for greasing
1-Preheat oven to 350’F
2-In sauce pan, pour milk and add vanilla. Scald milk on medium heat. Do not allow it to boil! (scalding temperature is about 185’F)
3-In a large mixing bowl cream eggs, yolks and sugar together until fully incorporated. Do not over mix the eggs, or they will get airy and not hold together while baking.
4- Once milk is scolded, slowly pour the milk into the egg mixture. Continuously stir the mixture slowly while you add the milk to keep the eggs from cooking. (You want custard, not scrambled eggs!)
5-Add salt to mixture, stir lightly.
6-Grease 4 one cup souffle cups with butter.Pour custard batter evenly into each cup.
7-Lightly dustthetopof eachcustardwithgratednutmeg.
8-Inadeepbakingdish,spreadyourfilledsoufflecups2 inches apart f rom each other. Fill the deep baking dish with hot water until about 1 inch of the souffle cups are submerged. (Do not allow water to spill into your custards.)
9-Bake for 40 minutes, or until a toothpick comes out clean.
Caramel sauce (optional) Ingredients:
1 cup of sugar
Pour sugar in a warm sauce pan. Stir constantly until it browns and liquifies. Pour the caramel over finished custards, or if you are planning to turn your custards out, line the bottom of your souf f le dishes bef ore baking the custards. Make sure to refrigerated your custards for 4-6 hours, at least, if you plan to turn them out. Brown sugar with 1/2 cup of water if you prefer a caramel that will harden like candy when cooled.