1 liter of milk
2 tablespoons (of soup) of unsalted gelatin
2 eggs
1 tablespoon of vanilla extract
1 cup of sugar
1 liter of milk
2 tablespoons (of soup) of unsalted gelatin
2 eggs
1 tablespoon of vanilla extract
1 cup of sugar
Pour the milk into a saucepan and heat it over low heat
Do not let it boil
Mix the gelatin with 1/4 cup of water to dissolve it
In a bowl, mix the eggs with the sugar until smooth
Add the gelatin mixture to the hot milk and whisk well to dissolve
Remove some hot milk and add the eggs, whisking well
Return the mixture to the saucepan and heat over low heat without boiling
Remove from heat and pour into cups, with or without a caramel topping
Refrigerate until chilled
Creamy custard can be served as is, or topped with caramel, jelly, fruit, or whipped cream
