No Sugar added Baked Egg Custard
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 243.9
- Total Fat: 11.1 g
- Cholesterol: 429.9 mg
- Sodium: 253.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.4 g
- Protein: 20.9 g
View full nutritional breakdown of No Sugar added Baked Egg Custard calories by ingredient
Introduction
Delicious Baked Egg Custard Delicious Baked Egg CustardNumber of Servings: 2
Ingredients
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Warm your milk on the stove to nearly a boil.
Break eggs into a separate bowl and add the sweetener (this recipe originally called for .5 cup of sugar and I've tried to eliminate that for my nutritional benefit, it is delicious with the sugar, but it adds more calories too) and the nutmeg and mix well.
When the milk is hot, add the egg mixture to the hot milk and stir or whisk until blended
Directions
Pre-heat oven to 350 degrees.
Warm your milk on the stove to nearly a boil. Stirring occasionally. While you are doing this, start the next process.
Break eggs into a separate bowl and add the sweetener and the nutmeg and mix well.
When the milk is hot, add the egg mixture to the hot milk and stir or whisk until blended.
The oven should be ready by now,
Take a ramekin or other oven safe bowl and rub some butter around the sides and bottom of the bowl, you might be able to get by using a cooking spray too.
Add the cooked milk/egg mixture to the bowl and put the bowl on a jelly roll pan or cookie sheet in case it over flows, so you won't have a mess to clean up!
Bake at 350 degrees for 30 minutes and remove from oven.
This egg custard is delicious either hot, warm or cold. If you don't consume it right away, be sure to refrigerate it after it cools and it will be tasty cold too. If you add whipped cream topping be sure to add the added calories of the whipped cream.
Enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user ONEREALLYBIGDOG.
Warm your milk on the stove to nearly a boil. Stirring occasionally. While you are doing this, start the next process.
Break eggs into a separate bowl and add the sweetener and the nutmeg and mix well.
When the milk is hot, add the egg mixture to the hot milk and stir or whisk until blended.
The oven should be ready by now,
Take a ramekin or other oven safe bowl and rub some butter around the sides and bottom of the bowl, you might be able to get by using a cooking spray too.
Add the cooked milk/egg mixture to the bowl and put the bowl on a jelly roll pan or cookie sheet in case it over flows, so you won't have a mess to clean up!
Bake at 350 degrees for 30 minutes and remove from oven.
This egg custard is delicious either hot, warm or cold. If you don't consume it right away, be sure to refrigerate it after it cools and it will be tasty cold too. If you add whipped cream topping be sure to add the added calories of the whipped cream.
Enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user ONEREALLYBIGDOG.
Member Ratings For This Recipe
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CSMNETC
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CD13706565