Leche Asada Custard Cups

Ingredients

• 2 cups Whole Milk
• 4 large Eggs
• 0.5 cup Sugar
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Lemon Zest

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a medium saucepan, warm the 2 cups of Whole Milk over medium heat until it is warm to the touch but not boiling. This should take about 5-7 minutes. Remove from heat.
3. 3In a medium bowl, whisk together the 4 large Eggs and 0.5 cup Sugar until the mixture is pale yellow and slightly foamy. This will take about 2-3 minutes.
4. 4While whisking the egg and sugar mixture constantly, slowly pour in the warm 2 cups of Whole Milk. Continue whisking until everything is well combined.
5. 5Stir in the 1 teaspoon Vanilla Extract and the 0.5 teaspoon Lemon Zest until fully incorporated.
6. 6Pour the custard mixture evenly into four individual ramekins or custard cups.
7. 7Carefully place the filled ramekins into a larger baking dish. Pour hot water into the baking dish, making sure the water comes halfway up the sides of the ramekins. This is called a water bath and helps the custard cook gently.
8. 8Bake for 30-35 minutes. The custards are ready when the edges are set, but the center still has a slight wobble when you gently shake the dish.
9. 9Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cool, cover them and refrigerate for at least 2 hours before serving. This chilling step allows the custard to fully set and develop its flavor.

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