Egg Custard & Bites

Strain the custard base through a fine sieve to remove any cooked egg bits.

Skim any foam off the top before portioning so the surface stays glassy.

Let jars cool to room temp before refrigerating to prevent condensation drips.

Run a thin spatula around the edge before unmolding for clean sides.

Use silicone molds if you want perfectly shaped egg bites or mini cheesecakes.

Torch or sear cut sides in butter to add a caramelized crust.