ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Egg Custard

Yield 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.