Baked Egg Custard

Baked Egg Custard

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Indulge in the creamy allure of our baked egg custard, a dessert that strikes the perfect balance between elegance and simplicity.

Servings: 5 servings

Prep time: 15 minutes

Cooking time: 45 minutes

Calories: 300 kcal

Ingredients

  • 4 large eggs
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 1 cup half & half
  • Ground nutmeg

Directions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Using a small spoon, delicately remove the chalaza from the egg yolks, ensuring a smooth custard texture.
  • In a large mixing bowl, whisk together the eggs, sugar, salt, until well combined.
  • Warm the milk and half & half, then gradually whisk them into the egg mixture until smooth and homogeneous.
  • Strain the custard mixture to remove any lumps, then divide it evenly among 5 large or 6 small ramekins.
  • Sprinkle a generous pinch of ground nutmeg over the surface of each custard-filled ramekin.
  • Place the ramekins in a large baking pan, and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
  • Bake the custards for approximately 45 minutes, or until a knife inserted into the centers comes out clean with a slight jiggle remaining.
  • Once baked, transfer the custards to a wire rack to cool to room temperature.
  • Serve the custards at room temperature or chilled, as desired.

Notes

  • For storage, cover the custards with plastic wrap and refrigerate for up to 3 days. Ensure proper sealing to maintain freshness and texture.
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