Modern Egg Custard

Name: Modern Egg Custard
Ingredients: 2 Egg yolks (Large eggs); 0.125 tsp Salt (Pinch of salt); 0.5 cup Milk (Whole milk recommended); 0.5 tsp Vanilla extract (Optional, for flavor); 2 tbsp Sugar (Granulated sugar)

A simple and elegant egg custard, baked in a water bath for a smooth and creamy texture. Served chilled, it's a delightful dessert or snack.

Ingredients

2 Egg yolks (Large eggs)
0.125 tsp Salt (Pinch of salt)
0.5 cup Milk (Whole milk recommended)
0.5 tsp Vanilla extract (Optional, for flavor)
2 tbsp Sugar (Granulated sugar)

Instructions

1Preheat oven to 325°F (160°C). Place two small ramekins or custard cups in a baking pan. Bring water to a simmer on the stovetop.
2In a bowl, whisk together egg yolks, sugar, and salt until lightly combined. Gently heat the milk in a saucepan until it is warm, but not boiling. Gradually whisk the warm milk into the egg mixture to temper the eggs. Stir in vanilla extract, if using.
3Pour the custard mixture into the prepared ramekins. Carefully pour the simmering water into the baking pan, reaching about halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
4Remove the baking pan from the oven and let the ramekins cool in the water bath for about 15 minutes. Then, remove the ramekins from the water bath and refrigerate for at least 2 hours before serving. Serve chilled.