Baked Custard With Allspice – a delicious recipe with milk, eggs, egg yolks, sugar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 325u00b0. Bring water to a simmer for the water bath. In a medium saucepan, bring the milk almost to a simmer, stirring occasionally.
2
In a medium bowl, whisk together the eggs, egg yolks, sugar, and salt until just combined. Pour the hot milk over the egg mixture, whisking. Stir in the vanilla. Strain the custard into a large measuring cup or pitcher and skim any foam from the surface.
3
Divide the custard among four 6-ounce custard cups or ramekins. Sprinkle the tops with the allspice and put them into a small roasting pan. Pour enough of the simmering water into the roasting pan to reach about halfway up the side of the custard cups. Carefully transfer the roasting pan to the middle of the oven and bake until a knife stuck in the center of the custard comes out clean, 45 minutes to 1 hour. Remove the cups from the water bath and let cool. Refrigerate until cold, at least 1 hour.
286
kcal
Calories
14
g
Fat
24
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups milk, 2 large eggs, 2 large egg yolks, 1/3 cup sugar, and more.
Yes, Baked Custard With Allspice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
