This afternoon, I set out to make pasteis de nata (Portuguese egg tarts). I nailed the custard filling, but botched the puff pastry. So, rather than throwing out that golden delicious custard, I decided to bake it off in a ramekin making custard tarts.
I loved it so much, I sat there licking the bowl. Really.
It came out a milllliiiooonnn times better that I expected and I will definitely be making this again.
Egg Custard Tarts
- 2 cups whole milk
- 2 eggs
- 2 egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Freshly grated or ground nutmeg
- Preheat oven to 300°F.
- Place six 4-ounce ovenproof cups in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- Pour the mixture through a fine strainer into the cups, then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- Let the custard cool in the water bath for about 2 hours before serving. Enjoy!