Baked Egg Custard – a delicious recipe with milk, eggs, egg whites, sugar, brown sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk over medium-high heat in a heavy saucepan to 180u00b0 or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside.
2
Combine eggs and egg whites in a large bowl; beat well with a wire whisk. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.
3
Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch. Bake at 325u00b0 for 45 minutes or until set. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill.
367
kcal
Calories
16
g
Fat
37
g
Carbs
19
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups 2% low-fat milk, 2 eggs, 2 egg whites, 1/4 cup sugar, and more.
Yes, Baked Egg Custard 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.
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