water to pan. Blend in milk. Custard will thicken. Place baking dish in a cake pan in oven; add 1 in. I used ingredient amounts that are easy to remember and it turned out really well! Pour into a 1-1/2-qt. I love to use an additional egg yolk in lots of recipes. Scrape the custard into the small bowl over the ice bath to stop the cooking process. Trust me, I've tried the pie with and without the extra egg yolk and I truly believe the extra egg yolk makes all the difference! https://www.allrecipes.com/recipe/263342/homemade-baked-egg-custard In a bowl, combine eggs, sugar, spices and vanilla. baking dish. https://www.jamieoliver.com/recipes/egg-recipes/vanilla-custard Gradually add the remaining milk to the yolk mixture and whisk vigorously over medium heat. The egg yolk provides the luscious yellow color to the custard as well as a bit more richness. Continue to whisk until boils, and remove from heat. We will use 4 whole eggs and 1 additional egg yolk. Directions. After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. Great recipe for Creamy Egg Yolk Custard Pudding.