blue egg custard

I didn't want to use those beautiful eggs from Kate in just anything. I wanted to honor them with a special recipe, then I saw Se7en's delicious custard and knew I'd found it! My mother always baked custard as a dessert/after school snack. Sometimes, she'd even let me eat it for breakfast... that was the best! Although I remembered my childhood custard having a delicious sweet top, my mother informed me that she never actually added brown sugar to ours. I decided to create my own custard recipe somewhere in the middle of se7en's decadent caramelized version and my mother's simple but heavenly one. If you are not a custardy/pudding lover, please skip the rest of this post! So here is what I came up with for our pretty eggs...

Blue Egg Custard

2 eggs and 2 yolks
2 1/4 cups of whole milk
1 teaspoon vanilla
1/3 cup organic brown sugar and more for sprinkling

-Preheat oven 350 degrees.
-Set 4 to 6 ramekins in a shallow baking dish.
-Heat milk with sugar until it has dissolved.
-Beat eggs and gradually whisk in the hot milk.
- Add vanilla.
-Pour mixture into cups and add water to pan until it comes up at least one inch on the sides.
-Bake for around 15 minutes and then sprinkle brown sugar on top ( I waited too long with mine... but they were still delicious!)
-Bake for another 25 minutes or so. Insert a knife to see if it comes out clean ( a good readiness test).
-Chill.

I love how it tastes after it's set in the fridge for a few hours, but I never can wait for the first bite...
The rest was saved for dessert on Sunday. My children had it with breakfast the following day... of course!