Ingredients
▢6 Eggs
▢1 1/2 cups Heavy Whipping Cream
▢1 1/2 cups Water
Instructions
Start by preheating the oven to 350°F (175°C). Then, crack the eggs into a mixing bowl. Whisk them until frothy.
Pour the heavy whipping cream and water into the mixing bowl along with the eggs. Continue whisking until well combined.
Now for the easy part. Pour the mixture into small ramekins and place them into a larger pan. Fill the pan with hot water (almost boiling). Make sure the water reaches halfway up the sides of the ramekins (very important!).
Bake for about 40 minutes (in the center of the oven for even cooking). The custard will become a bit jiggly towards the end.
Remove the pan from the oven, then remove the ramekins, and allow the custard to cool for 10-15 minutes. Chill it in the fridge and serve. Enjoy.
