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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

  • Yield: 4 servings (serving size: 1 custard)

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. 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. 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. 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. 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.

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
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Vanilla Bean Baked Custard Recipe

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