Egg Substitute Baked Custard
A creamy, lightly sweet baked custard with vanilla and nutmeg, suitable for those avoiding eggs, perfect as a comforting dessert or brunch treat.
Ingredients
Instructions
- Scald the milk until a crinkly film forms on top.
- In a bowl, slightly beat together the egg substitute, sugar, and salt.
- Pour the scalded milk into the egg mixture in the bowl.
- Add vanilla flavoring to the mixture.
- Pour the mixture into a baking dish and sprinkle nutmeg on top.
- Set the baking dish in a pan of hot water.
- Bake at 350°F for 30 to 35 minutes or until a knife inserted in the middle comes out clean.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim or 1%. If you don’t have egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. To enhance flavor, try adding a dash of cinnamon or almond extract along with the vanilla. This custard can also be made dairy-free by substituting almond or coconut milk.
Serving Suggestions
Serve chilled or at room temperature, garnished with a sprinkle of nutmeg or a dollop of whipped cream for added richness. This custard pairs beautifully with fresh berries or a serving of 'Pop'S' Pound Cake for a delightful dessert experience. It can also be enjoyed as a light breakfast option.
Storage & Reheating
Leftover custard should be covered and stored in the refrigerator, where it will keep for up to 3 days. To reheat, gently warm individual portions in the microwave for 20-30 seconds, or in a preheated oven at 350°F until warmed through. Avoid overheating, as it can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Substitute Baked Custard contains roughly 655 calories, with 11g protein, 61g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (89% of the Daily Value), iron (25% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium. It also contributes 25g of dietary fiber toward your daily target.
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 real eggs instead of egg substitute in this recipe?
Yes, you can substitute 1 cup of egg substitute with 4 large eggs. Whisk them slightly before combining with other ingredients. Keep in mind that using real eggs may change the texture slightly, making it richer and denser.
How do I know when the custard is done baking?
The custard is done when a knife inserted into the center comes out clean. It should still have a slight jiggle, as it will continue to set while cooling. Overbaking can lead to a rubbery texture, so keep an eye on it during the last few minutes.
Can I freeze the baked custard?
Freezing is not recommended for this custard, as it may change the texture upon thawing. If you have leftovers, it's best to refrigerate them. However, if you must freeze, store in an airtight container and consume within 1 month, allowing to thaw in the refrigerator before serving.
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).