Egg Custard
Egg Custard is gently baked in a water bath for a silky, tender texture with a soothing vanilla fragrance and a light dusting of nutmeg. It’s a nostalgic dessert that highlights simple, creamy sweetness and a delicate set. Perfect after a family meal or whenever you want a warm, comforting classic.
- Prep10 min
- Cook1 hr
- Serves6
- DifficultyEasy
- 1
Collect all the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
- 2
Whisk the milk, eggs, sugar, salt, and vanilla in a bowl until fully blended. Pour the egg mixture into 6 custard cups; sprinkle nutmeg on top.
- 3
Set the cups in a baking pan and add enough hot water to the pan to come halfway up the sides of the custard cups.
- 4
Bake in the preheated oven until a knife inserted into the custard comes out clean and the custards are set, about 1 hour. Let cool completely before serving.
- Calories 110.95 kcal Moderate
- Protein 4.79 g Low Source
- Carbs 20.79 g Moderate
- Total Fat 1.42 g Low Source
- Saturated Fat 0.39 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 60.77 mg High
- Sodium 69.38 mg Low Source
- Fiber 0.03 g Low Source
- Sugar 20.86 g High
- Added Sugar 0.0 g Low Source
- Calcium 114.04 mg Low Source
- Iron 0.24 mg Low Source
- Potassium 136.1 mg Low Source
- Vitamin A 82.02 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 1.9 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
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