Elite Egg Custard
A smooth, creamy egg custard with subtle vanilla and cinnamon flavors, perfect for a light dessert or brunch, suited for those who enjoy delicate, comforting treats.
Ingredients
Instructions
- Preheat oven to 450°F.
- Place milk in a small saucepan and scald.
- Add 1/4 cup sugar to the milk, stirring until dissolved.
- In a medium bowl, measure egg substitute.
- Gradually stir in the hot milk mixture into the egg substitute.
- Add vanilla extract and cinnamon, mixing well.
- Pour the mixture into ramekins or custard cups.
- Bake in the preheated oven until set, about 15 minutes.
Tips & Substitutions
For a creamier texture, consider using a combination of egg substitute and whole eggs. If you prefer a richer flavor, substitute whole milk for skim milk. Be careful not to overbake; custard should be slightly jiggly in the center when done. If you like, add a pinch of nutmeg for an extra layer of flavor, which pairs beautifully with Easy Scalloped Carrots.
Serving Suggestions
Serve the egg custard chilled or at room temperature for a delightful dessert. It pairs well with fresh berries or a dollop of whipped cream for added sweetness. For a complete meal, consider serving alongside a light salad or browse more vegetarian recipes to complement the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the custard in the oven at 350°F for about 10 minutes, or until warmed through. Avoid using the microwave, as it can cause the custard to become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Elite Egg Custard contains roughly 97 calories, with 8g protein, 7g carbohydrates, and 0g fat. It is a good source of protein (16% of the Daily Value).
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 substitute?
Yes, you can use regular eggs. Typically, one large egg can replace one-quarter cup of egg substitute. Just whisk the eggs before adding them to the hot milk mixture to ensure even cooking.
How do I know when the custard is done baking?
The custard is done when it is set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools. A knife inserted in the center should come out clean.
What can I do if my custard doesn't set?
If your custard doesn't set, it may need more baking time. However, if it remains too liquidy after extended baking, it could be due to not enough thickening from the egg substitute. In the future, try increasing the amount or adding a light cornstarch slurry.
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).