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Baked Custard

(6 servings)

  • 4 eggs
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt, optional
  • 3 cups skim or low-fat milk, heated until very hot
  • Ground nutmeg or cinnamon, optional

In medium bowl, beat together eggs, sugar, vanilla and salt, if desired, until well blended. Stir in milk. Place 6 lightly greased 6-ounce custard cups or 1 1/2-quart casserole in large baking pan. Pour egg mixture into cups or casserole. Sprinkle with nutmeg, if desired. Place pan on rack in preheated 350F oven. Pour very hot water into pan to within 1/2 inch of top of custards.

Bake until knife inserted near center comes out clean, about 25 to 30 minutes for cups or about 35 to 40 minutes for casserole. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or refrigerate to serve chilled.

MICROWAVE: For 2 servings, in small bowl, beat together 2 eggs, 2 tablespoons sugar, 1/4 teaspoon vanilla and 1/2 cup milk, until well blended. Pour into 2 lightly greased 6-ounce custard cups.

Cook on 30% power*, rotating cups 3 or 4 times, until mixture rises in center and is still slightly moist at edges, about 9 to 11 minutes. Let stand 5 minutes. Serve warm or refrigerate to serve chilled.