Custard In A Jar. Sweet Little Bits of Love.

When it comes to old fashioned egg custard, there's a lot of good news.  This extra smooth,  creamy dessert is high in protein and relatively low in sugar, making it a treat you can feel good about eating on occasion.  Oh, and did I forget to say how easy it is to make?  No double boiler needed here, just whisk the ingredients together and bake!

The good news only gets better when you create your custard in cute little 4 ounce Mason jars.  With these squatty containers your mixture is automatically divided into perfect sized portions,  making them ridiculously easy to seal and store in the fridge.  Want to present custard as a homemade gift?  Simply tie a big ribbon around the screw ring, place them in a wicker basket and you're ready to go!

Custard In A Jar
2 Cups whole milk
2  Eggs
2  Egg yolks
1 1/2 Teaspoons vanilla extract
1/3 Cup sugar
Dash of ground nutmeg or cinnamon for tops

1.  Whisk all ingredients (except cinnamon or nutmeg) well, pour egg mixture into 6 four ounce wide mouth mason jars, then sprinkle the tops with cinnamon or nutmeg if desired.
2.  Place the jars in a baking pan, then pour in enough hot water to come up half way on the jars. 
3.  Bake in a preheated 325 degree oven for approximately one hour, or until the custard is set.  Cool completely before serving.   Store in refrigerator for up to 3 days.  Do not freeze.

Jennifer Ranger


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