• 1 1/2 cups whole milk
  • 1 cup half-and- half
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar

An assortment of jams, preserves, or dessert sauces such as:

  • Blueberry jam
  • Apricot preserves
  • Butterscotch ice cream topping
  • Hot fudge ice cream topping
  • 6 eggs


  • Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
  • 8 custard cups
  • Glass or stainless steel bowl with a spout
  • Fine mesh strainer
  • Small nonreactive saucepan
  • A kettle boiling water
  • Whisk

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