Ingredients for Nutmeg Egg Custard
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How to Make Nutmeg Egg Custard
- Preheat oven to 350°F (175°C).
- Gently warm the milk in a saucepan over medium heat or in the microwave until lukewarm (do not boil).
- In a large bowl, whisk together the eggs, salt, and sugar until light and frothy.
- Gradually whisk in the warm milk, ensuring a smooth and consistent mixture. Whisk constantly to prevent the eggs from scrambling.
- Stir in the vanilla extract.
- Pour the custard mixture into a heavy-duty Pyrex casserole dish or individual custard cups.
- Sprinkle evenly with nutmeg and cinnamon.
- Place the baking dish in a larger baking pan. Carefully pour enough hot water into the larger pan to come about 1/4 of the way up the sides of the custard dish (this creates a water bath for even baking).
- Bake for 50-70 minutes, or until a knife inserted near the center comes out clean. The custard should be set but still slightly jiggly in the center.
- Let the custard cool completely before serving. Refrigerate for at least 2 hours to allow the flavors to meld and the custard to fully set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
161g
Fat
39g
Carbs
16g
