Food & Cooking Recipes Breakfast & Brunch Recipes Humpty Dumpty Custard Cups Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 2 hrs Servings: 16 Cracked eggs are put together again within these cups of smooth, cheesy custard. Ingredients 2 tablespoons unsalted butter ¼ cup all-purpose flour 2 cups whole milk Salt 1 cup finely grated Parmesan cheese (4 ounces) 5 large egg yolks, plus 1 large egg 2 cups heavy cream Boiling water, for baking dish Garnish: Crisped Prosciutto Directions Preheat oven to 325 degrees. Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook for 1 minute. Slowly whisk in milk and 1 1/4 teaspoons salt until smooth. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon. Remove from heat, and add cheese. Whisk until smooth. Whisk together egg yolks and egg in a medium bowl. Bring cream to a gentle simmer in a small saucepan. Gradually whisk hot cream into eggs. Whisk cream mixture into cheese mixture. Divide custard evenly (about 1/4 cup each) among 16 eggcups or small ramekins. Place cups in a large baking dish or roasting pan. Add enough boiling water to come halfway up the sides of cups. Bake until set, about 25 minutes. Remove from water bath, and let cool. Garnish with crisped prosciutto. Rate it Print