Baked Egg Custard

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 cup firmly brown sugar packed
• 2  egg whites 
• 2  eggs 
• 0.3 teaspoon ground nutmeg 
• 3 cups milk 2% low-fat
• 0.3 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap

Directions

1. Heat milk over medium-high heat in a heavy saucepan to 180 or until tiny bubbles form around edge. (Do not boil).
2. Remove from heat; set aside.
3. Combine eggs and egg whites in a large bowl; beat well with a wire whisk.
4. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.
5. Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg.
6. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch.
7. Bake at 325 for 45 minutes or until set.
8. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill.