Baked Egg Custard

Cooking Light
8 servings


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3 cups 2% low-fat milk
2 eggs
2 egg whites
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg


Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside.

Combine eggs and egg whites in a large bowl; beat well with a wire whisk. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.

Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch. Bake at 325° for 45 minutes or until set. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill.

Created date

August 2005

Nutritional Information

Calories 124
Caloriesfromfat 23 %
Protein 5.5 g
Fat 3.1 g
Satfat 1.5 g
Monofat 1 g
Polyfat .2 g
Carbohydrate 17.9 g
Fiber 0 g
Cholesterol 63 mg
Iron .5 mg
Sodium 77 mg
Calcium 124 mg