Baked Savory Custard by Mark Bittman

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Baked Savory Custard by Mark Bittman calories by ingredient


Introduction

This is a super creamy custard. Easy to prepare, but very elegant. Good for vegetarian main dish, breakfast, lunch, brunch or dinner. Can be served hot, warm, or cold. This is a super creamy custard. Easy to prepare, but very elegant. Good for vegetarian main dish, breakfast, lunch, brunch or dinner. Can be served hot, warm, or cold.
Number of Servings: 6

Ingredients

    2c. nonfat milk
    1/2 t. dried thyme
    2 eggs
    2 egg yolks
    pinch cayenne
    1/2 t. salt
    You can add spinach, or any other cooked, chopped vegetables just before baking.

Directions

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.