Baked Egg Custard
Creamy baked egg custard with a smooth texture and delicate vanilla flavor, topped optionally with nutmeg. Perfect for a light dessert or brunch, this dish appeals to those seeking a comforting, protein-rich treat. Its simple ingredients and gentle baking make it suitable for all skill levels.
Ingredients
Instructions
- Combine Egg Beaters, sugar, and salt in a bowl.
- Stir in scalded milk and vanilla extract.
- Pour the mixture into 5-ounce cups.
- If desired, sprinkle with nutmeg on top.
- Set the cups in a shallow baking pan.
- Add boiling water to the pan to a depth of 1 inch.
- Bake at 350°F for about 40 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider replacing part of the skim milk with half-and-half or whole milk. If you want to reduce sugar, use a sugar substitute compatible with baking. Make sure to scald the milk properly to enhance flavor and ensure a smooth custard. Adding a pinch of cinnamon can also elevate the taste, reminiscent of Elou'S Pot De Creme.
Serving Suggestions
Serve the baked egg custard warm or chilled, garnished with a sprinkle of nutmeg or a dollop of whipped cream. It pairs beautifully with fresh fruit or a light salad, making it a versatile dessert option. For a delightful variation, consider serving it alongside a slice of Lemon Yogurt Sponge Torte for a contrast in flavors and textures.
Storage & Reheating
Store any leftover baked egg custard in an airtight container in the refrigerator for up to 3 days. To reheat, place the custard cups in the microwave for about 30 seconds to 1 minute, or until warmed through. Avoid overheating to prevent curdling. You can also serve it cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Egg Custard contains roughly 328 calories, with 1g protein, 19g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can use regular eggs in this recipe. Replace 1/2 cup of Egg Beaters with 2 large eggs, lightly beaten. This will provide a richer flavor and texture. Just ensure to whisk them well before combining with the milk and other ingredients.
What can I substitute for skim milk?
If you're looking for a richer custard, you can substitute skim milk with whole milk or a combination of milk and cream. For a lower-calorie option, unsweetened almond milk or oat milk can work, but the texture may differ slightly from the original recipe.
How do I know when the custard is done baking?
The custard is done when a knife inserted in the center comes out clean. If it jiggles slightly but the knife is clean, it's best to let it cool before serving. Keep in mind that the custard will continue to set as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).