Baked custard

Here's one of my first desserts in 2012. I wanted to use this gift of four ceramic pots - with lids (so they can sit elegantly in the refrigerator for a couple days.) Baked custards are so easy to make. I use the blender to whip together egg and milk. Baked in a water bath, they are delicate, moist and oh, so comforting! This recipe uses condensed milk - because it's easily available - but you can substitute with three cups cream and half cup sugar. You may also fancy up your creme with a teaspoon of rum and a grating of nutmeg for a poncho a crema flavor. This is the basic recipe.

Egg, one whole
Egg yolks, five
Condensed milk, one can
Evaporated milk, half cup

Optional flavour, use one:
Ginger, small fingernail piece
Nutmeg, small piece of fresh nut
Rum, tablespoon
Strong coffee, tablespoon
Vanilla, teaspoon

Boil a kettle of water. Heat oven to 325F (or 160C for Europe and UK). Have a large baking pan ready.

Blend eggs and milks together (or eggs, sugar and cream) with your choice of flavor. Pour into four or six oven proof pots. Place these in the baking pan and pour boiling water around the pots to about halfway up the sides. Bake for 35 to 40 minutes or until a knife blade inserted at the side of the custard comes out clean.

Remove from oven and water bath and allow to cool. Refrigerate to chill before serving. Can be made a day or two ahead.