Easy Baked Egg Custard

Feeling in the mood for some smooth, rich old fashion baked custard? I usually crave for them especially during the winter.  After making these on so many various occasions, I got it nailed down to the way I see fit.  I used a water bath method while baking the custard so the eggs don’t get overcooked on the bottom.  You can make somewhere between 8 to 10 servings with this recipe depending on the size of ramekin you decide to use.  Egg custards are a great treat for right after that nice dinner. The best part about this egg custard is you can enjoy it warm or cold.

Ingredients:

3 eggs

1/2 cup organic cane sugar or 12 packets of truvia

2 2/3 cup whole milk (for richer creamier results) or reduced fat milk (for less calories but still yummy)

1 tsp vanilla extract

cinnamon or nutmeg (optional)

Directions:

1. Preheat oven at 300 degrees F.

2. In a bowl, combine 3 eggs with sugar.

3. Use a whisk and mix eggs with sugar until it is thoroughly well mixed.

4. Then add in vanilla extract and milk.

5. Whisk egg custard mixture until it is combined well.

6. Strain egg custard to remove any possible clumps.

7. Add custard into ramekins.  Then place them in a steep 13 x 9 inch baking pan.

8. Pour cold water into the pan to a depth of 3/4 inch.

9. Bake in the oven uncovered for 45 minutes.

10. Remove cups to a wire rack to cool. Serve warm or chilled (store in the fridge).

Easy Baked Egg Custard

Yield: 8-10 servings

Prep Time: 10

Cook Time: 45

Total Time: 55

Ingredients:

3 eggs

1/2 cup organic cane sugar or 12 packets of truvia

2 2/3 cup whole milk (for richer creamier results) or reduced fat milk (for less calories but still yummy)

1 tsp vanilla extract

cinnamon or nutmeg (optional)

Directions:

1. Preheat oven at 300 degrees F.

2. In a bowl, combine 3 eggs with sugar.

3. Use a whisk and mix eggs with sugar until it is thoroughly well mixed.

4. Then add in vanilla extract and milk.

5. Whisk egg custard mixture until it is combined well.

6. Strain egg custard to remove any possible clumps.

7. Add custard into ramekins. Then place them in a steep 13 x 9 inch baking pan.

8. Pour cold water into the pan to a depth of 3/4 inch.

9. Bake in the oven uncovered for 45 minutes.

10. Remove cups to a wire rack to cool. Serve warm or chilled (store in the fridge).