Baked Custard
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Method:
Pre-heat the oven to 325 F. Place four 6-ounce ramekins in a large baking pan.
In a medium bowl, mix milk, eggs, salt, and sugar.
Pour equal amounts of mixture into each ramekin.
Fill the pan with hot water about 2/3 of way up to the top of ramekin.
Lightly sprinkle with pumpkin spice.
Bake for 40 to 55 minutes, or until the custard has set. It will be a little jiggly, but an inserted knife should come out clean.
Can be served hot or cold.
Pre-heat the oven to 325 F. Place four 6-ounce ramekins in a large baking pan.
In a medium bowl, mix milk, eggs, salt, and sugar.
Pour equal amounts of mixture into each ramekin.
Fill the pan with hot water about 2/3 of way up to the top of ramekin.
Lightly sprinkle with pumpkin spice.
Bake for 40 to 55 minutes, or until the custard has set. It will be a little jiggly, but an inserted knife should come out clean.
Can be served hot or cold.