|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 13g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baked egg custard is a comforting recipe that has been around for generations. It requires few ingredients and is easy to put together, making for the ideal last-minute dessert idea. This version is made with the classic sprinkling of grated nutmeg, adding a nice bit of color and a hint of spice.
Topped with a few berries and a sprig of mint, this simple recipe takes on an elegant appearance. Serve hot, cold, or room temperature.
Click Play to See This Old Fashioned Baked Custard Recipe Come Together
2 cups milk
2 large eggs
1/8 teaspoon salt
1/4 cup granulated sugar
Pinch of nutmeg, freshly grated if possible
Hot water, for baking custards
Fresh raspberries, garnish
Mint leaves, garnish
Gather the ingredients.
Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large baking pan.
In a medium bowl, whisk together the milk, eggs, salt, and sugar.
Divide the custard mixture evenly among the custard cups.
Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with nutmeg.
Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.
Garnish with raspberries and mint, if desired.
Serve immediately or chill until cold. Enjoy.
- Don't skip the step of cooking this custard in a bain marie; it creates a gentle heat around the custards and results in a uniform cooking process, preventing the eggs from curdling.
- If you want a thicker custard, you can use 3 eggs instead of 2.
- Some recipes call for warming or scalding the milk before adding it to the other ingredients, which makes for a smoother texture. If you do this, slowly add just 1 cup of the hot milk to the eggs to temper the mixture and prevent the eggs from cooking.