Arri London wrote:
>
> Made a baked custard the other day. Recipe included 2.5 cups milk for
> two large eggs (plus sugar, vanilla and nutmeg).
>
> Tasted good but was quite soft after baking; probably good for a creme
> caramel though. Thinking next time will reduce the milk by that half cup
> and see what happens. Otherwise might try one of the recipes we have
> around for custard tart/pie. That sort of custard seems a little bit
> firmer.
>
> Otherwise anyone got a recipe for baked custard that doesn't come out
> quite so soft? Creme brulee?


Creme caramel is custard. The only real difference is the caramel in the
bottom of the dish, which ends up on top when it is inverted for serving.
The recipe I use for creme caramel uses only 2 cups of milk with two eggs
and IIRC 1/3 to 1/2 cup sugar.