milk, and sugar, then baking the mixture gently until it sets.
The eggs provide structure.
The milk creates that creamy texture.
And the sugar adds just enough sweetness.
That’s it.
No complicated pastry.
No expensive chocolate.
No mixer required.
Just a few everyday ingredients transformed into a delicate dessert that tastes like something much more elaborate.
The finished custard should be soft and creamy rather than firm and rubbery, with a gentle jiggle in the center when you take it from the oven.
Simple really is better sometimes!
