Baked Custard Recipe
Servings 6 servings
Calories 239kcal
Ingredients
- 4 large eggs room temperature
- 1 large egg yolk room temperature
- 3 cups half and half or whole milk room temperature
- 1/2 cup granulated sugar
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 1/8 tsp ground nutmeg plus additional to dust tops, if desired
- 1/8 tsp ground cinnamon
- 2-3 Tbsp turbinado sugar (sugar in the raw) for the tops
Instructions
- Preheat oven to 350°F. Arrange six 6 ounce ramekins in a 13 x 9 inch baking pan leaving room around each one for water. Set aside.
- In a large mixing bowl, beat eggs and egg yolk using an electric mixer just until combined. (Vigorous beating will create air bubbles in the custard)
- To the eggs add half and half (or whole milk), sugar, vanilla, salt, nutmeg and cinnamon. Beat on medium just until fully incorporated.
- Divide egg custard evenly between the ramekins. Sprinkle the tops with turbinado sugar and a light dusting of nutmeg. Fill the pan with boiling water to 1 inch depth on sides.
- Bake for 35-40 minutes or just until the center of the custard is set when the pan is gently shaken. (You can broil the top at the end of baking to brown further, if desired)
- Carefully remove the ramekins to a cooling rack to cool completely. (You can also enjoy warm)
- Chill until serving with whipped cream and fresh berries.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 317mg | Potassium: 112mg | Fiber: 0.03g | Sugar: 29g | Vitamin A: 246IU | Vitamin C: 0.003mg | Calcium: 70mg | Iron: 1mg