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. |
