Custard With Crisp Sugar & Berries
|Low fat milk||3 Cup (48 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vegetable cooking oil spray||1|
|Sliced strawberries||2 Cup (32 tbs)|
Dress up this homemade vanilla custard with a drizzle of golden caramel and a bright garnish of fresh strawberries.
In a 1- to 2-quart pan, warm milk over medium heat until steaming.
In a large bowl, beat eggs, 1/3 cup of the sugar, and vanilla.
Gradually stir in hot milk.
Spray six 1- to 1 1/2-cup ramekins or custard cups with cooking spray.
Place ramekins in a wide, deep baking pan.
Pour custard mixture evenly into ramekins, then pour enough simmering water into baking pan so water is at same level as custard.
Bake, uncovered, in a 350° oven until custard jiggles only slightly in center when dish is gently shaken (25 to 35 minutes).
Immediately remove custard from hot water and let cool for about 15 minutes.
Drizzle caramelized sugar equally over each custard.
Garnish each with a few strawberry slices and serve immediately.
Pass remaining berries to spoon over individual servings.