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Baked Egg Custard

Baked Egg Custard

Cooking Light JULY 2010

  • Yield: 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 23%
  • Protein: 5.5g
  • Fat: 3.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: .2g
  • Carbohydrate: 17.9g
  • Fiber: 0g
  • Cholesterol: 63mg
  • Iron: .5mg
  • Sodium: 77mg
  • Calcium: 124mg

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Baked Egg Custard Recipe