Traditional Baked Egg Custard
Egg custard is a cross between a breakfast meal and a healthy dessert snack. Top it off with brown sugar or cinnamon to make it taste more like a creme brulee, if you prefer.
Equipment
- 1 whisk
- 1 saucepan
- 1 medium bowl
- 1 medium/large casserole dish size 9x13 preferred, or you can use small 4-ounce cups instead
- 1 strainer
Ingredients
- 4 large eggs
- 2 egg yolks
- ½ cup white or brown sugar
- 3 cups reduced fat (2%) milk or any non-dairy milk
- 1 tsp vanilla extract
- ½ tsp ground nutmeg/cinnamon
- ½ tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Get out a large saucepan and pour your milk into it.
- Heat the milk over your stove on medium-low heat until it simmers and bubbles start to form around the edges.
- Get out a medium bowl and whisk together the eggs, yolks, sugar, salt, and vanilla until evenly combined. Pour the heated milk in after and whisk again.
- Pour the mixture in your casserole dish/oven-resistant small cups, making sure it gets strained with a strainer while pouring. Add in ground nutmeg/cinnamon.
- Fill the mixture with hot water until the casserole dish reaches 1 inch from the top. If you are using small cups, fill the cups with hot water until they reach about halfway from the top.
- Place the egg custard in your preheated oven and bake until the custard sets, which should take around 40-45 minutes. Do not bake longer than 45 minutes.
- Take out the custard when it becomes soft and firm. Let it cool for 5-10 minutes before serving.