Old-Fashioned Baked Custard

Pots de Crème is a classic all-American custard dessert that is easy to make and incredibly satisfying. This recipe creates a rich and creamy custard that will have you sneaking leftovers at midnight and even enjoying it for breakfast. Made with good quality eggs and cream, this dessert is truly indulgent. The custard is flavored with a hint of cinnamon and freshly grated nutmeg, adding warmth and depth to each spoonful. If you prefer, you can substitute vanilla extract for the spices. To enhance the experience, top the Pots de Crème with whipped cream and/or fresh berries. Whether you’re entertaining guests or simply treating yourself, this dessert is a delightful way to end a meal.

MAKES: 4 to 6 servings

TIME: About 45 minutes

INGREDIENTS:

• 2 cups cream, milk, or a mixture
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 eggs plus 2 yolks
• Pinch of salt
• 1/2 cup sugar, or more if desired

INSTRUCTIONS:

1. In a small saucepan, combine the cream, cinnamon, and half of the nutmeg. Place the saucepan over medium heat and cook until the mixture begins to steam, about 3 to 5 minutes.
2. In a separate bowl, whisk or use an electric mixer to beat the eggs and yolks together with the salt and sugar until the mixture becomes pale yellow and thick.
3. Preheat the oven to 300°F (150°C) and place a kettle of water on to boil.
4. Gradually add the cream mixture to the egg mixture, stirring constantly.
5. Pour the custard mixture into an ovenproof dish or divide it among six 4- to 6-ounce custard cups.
6. Sprinkle the remaining nutmeg over the custard.
7. Place the dish or custard cups in a baking pan and pour hot water into the pan, filling it to about 1 inch below the top of the dish or cups.
8. Bake the Pots de Crème in the preheated oven for approximately 30 minutes for the cups and 15 minutes longer if using a dish. The custard should be slightly wobbly in the middle when gently shaken.
9. Remove the Pots de Crème from the oven and allow them to cool on a wire rack. Serve warm, at room temperature, or chilled within a day.

VARIATIONS:

• Crème Brûlée: Substitute a vanilla bean (split lengthwise) or 1 teaspoon of vanilla extract for the cinnamon and nutmeg. Increase the cream by 1/2 cup. Omit the whole eggs and increase the yolks to six. After baking, cool and chill the custards, then sprinkle the tops with sugar and caramelize using a broiler or torch.

• Flan (Crème Caramel): Add a layer of caramel to the bottom of the dish or custard cups before pouring in the custard. Follow the recipe as directed.

• Chocolate Custard: Substitute 1 teaspoon of vanilla extract for the cinnamon and nutmeg. Melt 1 ounce of chopped bittersweet chocolate and stir it into the custard mixture before baking.

• Lemon Custard: Increase the yolks to 4 and the whole eggs to 3. Increase the sugar to 3/4 cup. Add 1/2 cup strained lemon juice and 1 tablespoon of finely minced lemon zest to the custard mixture.

• Pumpkin Custard: Steam or boil about 2 cups of peeled and cubed pumpkin or winter squash until tender. Cool and purée with some of the milk. Increase the sugar to 3/4 cup. Increase the eggs to 3 and the yolks to 3, then proceed with the recipe.

These variations offer different flavor profiles and allow you to customize the Pots de Crème according to your taste preferences. Enjoy this luscious and comforting custard dessert, either on its own or accompanied by whipped cream and fresh berries for a delightful finishing touch.