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Baked Custard

Western.Chefs's picture
Ingredients
  Milk 625 Milliliter (2.5 Cups)
  Vanilla bean 1
  Whole eggs 2
  Granulated sugar 1 1⁄2 Tablespoon
  Nutmeg 1 Teaspoon
Directions

Preheat the oven to 325°F (170°C).
Lightly butter a 1-quart (1-liter) baking dish.
Scald the milk in a saucepan and add the vanilla bean.
Remove the pan from the heat and let infuse.
Beat the eggs, egg yolks and sugar together and pour on the warm milk.
Strain the custard into the baking dish.
Dust the top with grated nutmeg, stand the dish in a double-boiler of warm water and cook for 45 to 60 minutes or until a knife inserted into the custard comes out clean.
Remove the baking dish from the oven and serve warm or chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Servings: 
4

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4.12619
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 161 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 121.4 mg40.5%

Sodium 97.7 mg4.1%

Total Carbohydrates 15 g5.1%

Dietary Fiber 0.76 g3%

Sugars 14.6 g

Protein 8 g16.5%

Vitamin A 5.6% Vitamin C 0.06%

Calcium 19.9% Iron 3%

*Based on a 2000 Calorie diet

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Baked Custard Recipe