Ingredients
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6
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1
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Delightful Baked Custard, This custard is really good–hot or cold. Excellent when you’ve got too many eggs on hand, too. , We love egg custard. I like it on the eggy side as I remember getting it as a child in Central Park so I added an extra egg. Also, used 3/4 cup of monkfruit sweetener as we are sugar free. So lovely, thank you for an easy recipe!, This custard is excellent! It was so easy to make. Like other people though, I had to cook it for about 10 min. more but, it came out perfect. I substituted cinnamon for the nutmeg because I don’t care for nutmeg and I loved it. I loved the fact that it did not require stove top directions. Great recipe! Thanks!
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Steps
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1
Done
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Preheat Oven to 180c Brush an 8 Cup Capacity Oven-Proof Dish With Melted Butter. |
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2
Done
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Whisk All Ingredients, Except Nutmeg, Together For One Minute. |
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3
Done
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Pour Into Prepared Dish. |
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4
Done
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Place Filled Dish Into a Shallow Baking Dish and Pour Hot Water Into Baking Dish to Come Halfway Up the Side of Filled Dish. |
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5
Done
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Place on Oven Shelf and Sprinkle With Nutmeg. |
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6
Done
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Bake For 20 Minutes Then Reduce Heat to 160c and Bake For 40 Minutes or Until Custard Is Set and a Sharp Knife Comes Out Clean When Inserted. |
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7
Done
|
Remove Dish from Water. |
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8
Done
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Serve Hot, Warm or Cold. |
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9
Done
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Temperature Conversion Is 180c = 350f. 160c = 325f. |
