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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.5
  • Total Fat: 5.6 g
  • Cholesterol: 143.9 mg
  • Sodium: 163.7 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.0 g

View full nutritional breakdown of Laura's Baked Custard calories by ingredient
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Laura's Baked Custard

Submitted by: VISUALLYRICS
Laura's Baked Custard

Introduction

A lighter version of traditional custard.....still tastes rich & cuts like velvet ! A lighter version of traditional custard.....still tastes rich & cuts like velvet !
Number of Servings: 8

Ingredients

    4 c. 2% milk
    5 large eggs
    1/4 c. sugar
    1/4 tsp. salt
    1 tsp. vanilla extract
    nutmeg (for sprinkling over the tops)

    Preheat the oven to 325 degrees.
    Fill a large roasting/baking pan with 1" of very warm water.
    Set aside. Using a non-stick spray, lightly coat 8 ramekins(custard cups)....I use a paper towel to coat the insides of the cups. Set these aside.

    Scald the milk over medium heat. Set aside. In a separate bowl, whisk the eggs, sugar, salt & vanilla. Now whisk the egg mixture into the milk quickly, and lightly........be careful to not whisk too much.

    Note: you will see a few egg 'strands', and this is okay. =)

    Using a ladel, fill each ramekin equally with the egg/milk mixture. Sprinkle lightly with nutmeg. Place thes cups into the warm water bath, and place the pan into the oven.

    Bake for 15 minutes at 325 degrees, then lower the degrees to 300 degrees, and bake another 30 minutes. Remove the pan from the oven, and remove ramekins from the pan to cool on the kitchen counter top.

    I really enjoy a warm custard! However, I also LOVE to eat them chilled too. Store the custards in the refrigerator (up to 7 days) -- I cover each with saran wrap, or if I have room, I place them in my cheese/meat drawer for convenience ( just the perfect spot for them).

    Makes 8 custards

Directions

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user VISUALLYRICS.






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