American · Dessert
Baked Vanilla Custard
A lightened take on classic baked vanilla custard, built on skim milk and whole egg with an extra egg white for structure instead of richness, delicately spiced with fresh nutmeg and baked gently in a water bath until just set.
$1
12 minsPrep
33 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
112Calories
7.7gProtein
2.8gFat
13gCarbs
12.9gSugar
0.1gFiber
193mgSodium
95mgChol
0.8gSat Fat
193mgPotassium
119mgCalcium
0.5mgIron
0.7mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Homemade Vanilla Custard with Sweet Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C (325F) and set a kettle of water to boil for the water bath.
2
Warm the skim milk gently in a saucepan until just steaming but not boiling, then remove from heat.
3
Whisk the whole egg, egg white, sugar, vanilla extract and salt together in a bowl until just combined, avoiding excess foaming.
4
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
5
Strain the custard mixture through a sieve into a jug to remove any chalazae or foam.
6
Divide the strained custard evenly between 2 small ramekins (180ml each).
7
Grate fresh nutmeg lightly over the top of each custard.
8
Place the ramekins in a deep baking dish and pour boiling water into the dish to reach halfway up the sides of the ramekins.
9
Bake for 30-35 minutes until the custards are just set with a slight wobble in the centre.
10
Carefully remove the ramekins from the water bath and let cool on the counter for 15 minutes.
11
Chill in the fridge for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.6 oz16g sugar white
- 0.1 oz4g vanilla extract
- 0 oz1g grated nutmeg
- 0 oz0.5g salt
