Custard is just egg and milk cooked together. But then you can try different things. Below is a template for making a caramel custard. The caramel is not necessary but often found in custards.
Based on several sources, primarily from foodys.com
4 6-oz Ramekins
- 500ml (16 floz) Milk
- 2 large Eggs
- 2 Egg Yolks
- 25g (1oz) Caster/Superfine Sugar (or just granulated sugar, if you can’t find it)
- Any spice you like, preferably one you can boil in the milk, such as a stick of cinnamon, two crushed pods of cardamom, peel of some citrus fruit, ginger, vanilla beans, strong tea, whatever. Think of flavoring your milk with something strong
- Prepare the caramel
- Butter the ramekins
- Pour the caramel into the bottom of the ramekins, should be a thin layer, let it cool completely.
- Place the milk and any spice you want, like a cinnamon stick, in a saucepan and bring to a boil, then remove from the heat. Let it cool till you can dip your finger in it without burning yourself.
- Meanwhile, beat the eggs and extra yolks with the sugar.
- Pour the spiced milk through a sieve into the egg mixture
- Pour into the individual, prepared ramekins.
- Place the ramekins in a large roasting tin, pour in hot water into the tin until reaches half way up the side of the ramekins.
- Bake for 35 minutes.
- Remove each ramekin from the bain-marie and let it cool to room temperature
- Cover each with a plastic wrap and leave in fridge for at least several hours