Baked Savory Custard by Mark Bittman
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2c. nonfat milk1/2 t. dried thyme2 eggs2 egg yolkspinch cayenne1/2 t. saltYou can add spinach, or any other cooked, chopped vegetables just before baking.
Heat milk and thyme in a saucepan until it just begins to steam.
Preheat oven to 300 deg. and put a kettle of water on to boil. Whisk eggs, cayenne, and salt in a medium bowl until blended. Gradually add the hot milk to the eggs, whisking constantly. Pour the mixture inot a 1-quart dish or into 6 small ramekins or custard cups.
Put the dish or ramekins in a baking pan and pour hot water into the pan to within about 1 inch of the top of the dish or ramekins. Bake until mixtures is just set, about 40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BIZYGAL.
Preheat oven to 300 deg. and put a kettle of water on to boil. Whisk eggs, cayenne, and salt in a medium bowl until blended. Gradually add the hot milk to the eggs, whisking constantly. Pour the mixture inot a 1-quart dish or into 6 small ramekins or custard cups.
Put the dish or ramekins in a baking pan and pour hot water into the pan to within about 1 inch of the top of the dish or ramekins. Bake until mixtures is just set, about 40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BIZYGAL.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 3.3 g
- Cholesterol: 140.7 mg
- Sodium: 260.0 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.1 g
- Protein: 5.8 g
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