Eerie Vanilla Skull Custard

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, combine the beaten eggs and vanilla extract, whisking until well blended.

3.In a separate pot, gently heat the salmiakki over low heat until it becomes a smooth liquid. Do not boil.

4.Slowly pour the warm salmiakki into the egg and vanilla mixture, stirring continuously to prevent the eggs from scrambling.

5.Once combined, carefully pour the custard mixture into the baby skulls, filling them to the brim.

6.Place the filled skulls in a baking dish and add hot water to the dish until it reaches halfway up the sides of the skulls, creating a water bath.

7.Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

8.Remove the skulls from the oven and let them cool to room temperature before refrigerating for at least 2 hours to fully set.

9.Once chilled, carefully remove the custard from the skulls and place them on a serving platter.

10.Drizzle the dodo ghost blood drops over the custard for a haunting garnish and sprinkle with finely chopped chives for a touch of color.