date:Jun 03, 2014
Bring to a simmer, stirring to dissolve sugar. Whisk egg yolks and remaining sugar in a heatproof bowl. Gradually whisk hot milk mixture into egg mixture. Strain mixture through sieve over a heatproof jug.
3. Divide custard evenly between 8 x 3/4-cup (180ml capacity) ramekins. Place in a large roasting pan. Pour enough boiling water into pan to come halfway up sides of dishes.
4. Bake for 45 to 50 minutes or until set around the edges, but still wobbly in centres. Carefully remove dishes from