This was delicious. I used 8 four-ounce ramekins. An internet search offered tips to get custard to set: Bring water to a simmer. Place ramekins on a silicon mat in a roasting pan. Add water to the pan until it is even with the level of the custard mix. Bake until the centers of the custards are barely set, not sloshy but a little jiggly. The center should read about 170 - 175 deg F. Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours. Then transfer to a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold - at least 4 hours or up to 4 days.
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This was delicious. I used 8 four-ounce ramekins. An internet search offered tips to get...