Mini Custard Cups

Ingredients

• 4 eggs

• 2 ½ cups raw cow milk 

• ⅓ cup sugar or maple syrup

• 1 tsp vanilla

• Pinch of salt

• Nutmeg or cinnamon for topping (optional)

Instructions

1. Preheat oven to 325°F.

2. Grease a 12-cup muffin tin well. If using crust: cut small circles of dough and gently press into each cup to form little shells.

3. Warm milk slightly in a pan. Whisk eggs, sugar, vanilla, and salt. Slowly whisk in warm milk until smooth.

4. Pour custard into each muffin cup about ¾ full. Sprinkle lightly with nutmeg if desired.

5. Place muffin tin inside a larger pan and pour hot water around it halfway up the sides. Bake 25–30 minutes, until centers are just set but still slightly jiggly.

6. Let cool 10–15 minutes, then gently loosen with a knife and lift out.

7. Serve warm or chilled.