Egg Custard
Easy, creamy old fashioned egg custard.
Servings: 4
Ingredients
- 2 eggs
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon all purpose flour
- 1/2 teaspoon vanilla
- 1.5 cups milk
- Optional: powdered sugar, nutmeg, cinnamon for dusting
Instructions
- Heat oven to 350 degrees F.
- Beat eggs until creamy with a whisk for about a minute.
- Whisk in flour, sugar, salt, vanilla.
- Pour milk into a saucepan and turn heat to medium. Stir until milk reaches 180 degrees F or bubbles starting forming around the edge of pan.
- Slowly pour a splash of the milk into egg mixture and whisk. Continue slowly whisking in milk until all is combined.
- Pour milk and egg mixture through a strainer into another bowl. Divide the mixture into 4 ramekins and place them in a 9x13 baking dish.
- Pour 3 cups of warm water into the baking dish around the ramekins.
- Bake 40-50 minutes. Remove from oven and then carefully remove ramekins from baking pan. Optional-Dust with nutmeg, powdered sugar or cinnamon
Notes
- Be sure not to overheat the milk.
- Slowly add warmed milk into egg mixture. If you add to fast it could cause eggs to curdle.
- Pouring through the strainer helps remove any possible cooked egg or lumps.
- These can be served warmed but I prefer mine chilled. Let them completely cool and then place in the refrigerator.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 216mg | Potassium: 151mg | Sugar: 21g | Vitamin A: 265IU | Calcium: 116mg | Iron: 0.4mg