Vanilla Bean Baked Custard

This creamy custard is about as simply delicious as it gets. Using evaporated milk helps the custard stabilize and not curdle.

Yield: 4 servings (serving size: 1 custard)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.3g
  • Carbohydrate: 27.4g
  • Fiber: 0.0g
  • Cholesterol: 173mg
  • Iron: 0.5mg
  • Sodium: 130mg
  • Calcium: 269mg

Ingredients

  • 1 (12-ounce) can evaporated low-fat milk
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla bean paste
  • 1 large egg, lightly beaten
  • 2 large egg yolks
  • 1/3 cup sugar

Preparation

  1. 1. Combine milks in a medium saucepan. Bring to a simmer over medium heat, about 4 minutes. Remove from heat; add vanilla bean paste, stirring with a whisk until blended.
  2. 2. Combine egg, egg yolks, and sugar in a medium bowl, stirring with a whisk until blended. Gradually add hot milk, stirring vigorously with a whisk. Pour egg mixture through a sieve into a bowl.
  3. 3. Place 4 metal canning jar bands in bottom of a 6-quart oval electric slow cooker. Ladle egg mixture evenly into 4 (8-ounce) ramekins. Cover ramekins with foil. Set 1 ramekin on each band, making sure ramekins do not touch each other or sides of slow cooker. Carefully pour hot water into slow cooker to depth of 1 inch up sides of ramekins.
  4. 4. Cover and cook on HIGH for 1 hour and 45 minutes or until a knife inserted in center of custards comes out clean. Remove ramekins from slow cooker, and cool on a wire rack. Serve warm or chilled.
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