When talking about oven custards, we tend to think of crème brûlée.

See how to make crème brûlée, following the photos order. 
 

1. Place the milk and cream mixture, half the sugar and the aromatic ingredients you may be using (e.g., vanilla, cinnamon, etc.), in a pan over medium to high heat and cook without stirring until the mixture arrives at just below boiling point (around 80°C).

   

2. Place the remaining sugar and yolks in a bowl and mix.

   

3. Remove the pan from the heat and leave covered for 15 minutes so that the aromas develop.

   

4. Add the yolks to the cream mixture, stirring constantly.

   

5. Strain through a fine sieve.

   

6. Fill ovenproof bowls (ramekins);

   100-150 grams is a good quantity for an individual dessert.

   

7. Place ramekins on a baking tray and fill half way up with water. 

   Place in a pre-heated oven at 100°C, preferably with the fan.

   

8. Cook until the cream sets, approximately 50-60 minutes.

   When you move the tray from the oven, the cream should have the consistency of jelly. To be sure, use a knife to see if the cream is still liquid. This point requires particular care so as not to overcook the cream; in this case the egg will break and you’ll end up with a sweet omelet. Observation and repetition will bring the desired result. If you have a thermometer, the cream’s internal temperature should be around 82°C.

   Cool and store in the fridge covered with cling film.