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    Home » Desserts » Baked Egg Custard | Weight Watchers

    Published: Nov 3, 2018 · Updated: Nov 22, 2021 by Marianne · This post may contain affiliate links ·

    Baked Egg Custard | Weight Watchers

    Jump to Recipe
    Pictures of WW Baked Egg Custard in white ramekins
    Pictures of WW Baked Egg Custard in white ramekins
    Pictures of WW Baked Egg Custard in white ramekins
    Pictures of WW Baked Egg Custard in white ramekins
    Pictures of WW Baked Egg Custard in white ramekins
    Pictures of WW Baked Egg Custard in white ramekins
    Pictures of WW Baked Egg Custard in white ramekins
    Egg Custard being spooned out of a ramekin
    Egg Custard being spooned out of a ramekin
    Egg Custard being spooned out of a ramekin
    Egg Custard being spooned out of a ramekin
    Pots of Egg Custard on a wooden table
    Egg Custard being spooned out of a ramekin
    Egg Custard being spooned out of a ramekin
    Pots of Egg Custard on a wooden table
    Egg Custard being spooned out of a ramekin
    Pots of Egg Custard on a wooden table
    3 pots of baked egg custard
    A close up picture of baked egg custard

    These deliciously creamy Baked Egg Custards are just 3 SmartPoints per portion on Weight Watchers Blue, Purple & Freestyle plans.

    They are 4 SmartPoints per portion on the WW Green plan.

    If you follow the WW Personal Points plan then each custard will work out under 4 Points. You can use the blue button in the recipe card to discover exactly how many WW Personal Points this recipe will be for you!

    Whichever plan you follow, this Baked Egg Custard is a perfect low Point WW dessert recipe!

    Read on for tips and tricks on how to make the creamiest custards or if you prefer just scroll straight through to the recipe.

    This simple yet tasty Baked Egg Custard is just perfect if you are looking for a low point dessert.

    It's easy to make and contains ingredients that you probably already have in your fridge / store cupboard.

    I don't know about you but I love a good custard!

    I don't mean the bright yellow Birds custard of the 1970's (although I love that too 😀 ).

    No, I mean,  rich creamy, set vanilla custard like this one.

    It is baked to perfection, with a light golden brown top and a soft and creamy custard centre.

    It is complemented perfectly with a pinch or two of nutmeg sprinkled on the top. Yum!

    It's incredibly easy to make and can be eaten hot or cold.

    Any left over portions can be kept in the fridge, tightly covered, for 3 or 4 days.

    A pot of weight watchers baked egg custard

    Tips for making Baked Egg Custard:

    • To make a smooth custard and to avoid making scrambled eggs it is important to temper the eggs.
    • Tempering is the process of combining heat sensitive foods. For this recipe, hot milk needs to be added to cold eggs. If this is done too quickly then you will make sweetened scrambled eggs!  That's not really what you want!
    • So pour a little of the hot milk into the cold eggs and whisk. This will warm the eggs up enabling you to slowly add the remainder of the hot milk before continuing with the rest of the recipe.
    • I prefer to make individual egg custards rather than one big one. However, you can make one dish of Baked Egg Custard  by following the recipe, pouring the custard mixture into a large dish and baking it in the water bath for 45 - 50 minutes.
    • If you do end up putting any of these desserts in the fridge, cover them tightly with cling wrap before you do so.
    • They will keep for 3 or 4 days. You may find that a bit of watery liquid collects on the top. Don't stir this liquid into the custard, just dab it off with a little bit of kitchen roll before eating!
    A close up of baked egg custard on a spoon

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Visit this page to see what that means.

    What I used to make the Baked Egg Custard:

    I love Taylor & College Organic Vanilla Bean Paste, available from Amazon.

    These Porcelain Ramekins are a perfect size to make your Baked Egg Custards in.

    Looking for more WW dessert ideas?

    Lemon Pudding

    Fluff

    A pot of weight watchers baked egg custard

    Baked Egg Custard

    Marianne
    These Baked Egg Custards are just 3 SmartPoints per portion on Weight Watchers Blue, Purple & Freestyle plan. It is 4 SmartPoints per portion on WW Green plan.
    4.16 from 50 votes
    Print Recipe Add to WW App Add to WW App (UK)
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    cooling 5 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine British
    Servings 6 portions
    Calories 100 kcal

    Ingredients
     
     

    • 2½ cups semi skimmed milk (600ml) 1% milk
    • 3 eggs medium
    • 1 tsp vanilla extract (or vanilla paste if you have it!)
    • 2 tbsp sugar (30g) I used superfine / caster
    • 1 tsp ground nutmeg

    Instructions
     

    • Preheat the oven to Gas Mark 3 / 170oC / 150oC Fan / 325oF 
    • Heat the milk over a medium heat until it is hot but not boiling.
    • Whisk the eggs, vanilla and sugar in a jug. Once the milk is hot, remove it from the heat and pour a little of it into the eggs, whisking vigorously.  Now slowly add the rest of the hot milk to the eggs, making sure that you whisk continuously. By doing this, you are tempering the cold eggs and preventing them from cooking and curdling when you add the hot milk. 
    • Pour the custard mixture into 6 ramekins. Place the ramekins side by side into a deep baking tray. Pour enough warm water into the bottom of the baking  tray to come ⅓ of the way up the ramekins. 
    • Place the baking tray in the preheated oven and bake for 25 - 30 minutes.  Remove from the oven once the custards are set, have turned a light golden brown and have a bit of a wobble. 
    • Sprinkle a pinch of two of grated nutmeg on top of each egg custard before serving. 

    Notes

    Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
    PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
    PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

    Nutrition

    Nutrition Facts
    Baked Egg Custard
    Serving Size
     
    1 portion
    Amount per Serving
    Calories
    100
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    90
    mg
    30
    %
    Sodium
     
    78
    mg
    3
    %
    Potassium
     
    170
    mg
    5
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    219
    IU
    4
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    131
    mg
    13
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Baked Egg Custard, Easy Weight Watchers dessert, Weight Watchers dessert recipe
    Tried this recipe?Mention @PointedKitchen or tag #pointedkitchen!

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    Comments

    1. Rhianne Bond says

      March 02, 2019 at 4:17 pm

      Can you make this with Almond milk and stevia instead of caster sugar?.

      Reply
      • Marianne says

        March 02, 2019 at 5:04 pm

        Hi Rhianne
        Thank you for your message. I am sorry but I have never tried this recipe with almond milk and stevia, so I really couldn't advise.
        Kind regards
        Marianne

        Reply
        • Alison says

          October 12, 2019 at 5:21 pm

          I’ve made it that way this afternoon, great

          Reply
          • Yvonne says

            July 11, 2022 at 9:35 pm

            Awesome! Would you kindly share?

            Reply
          • P says

            April 13, 2023 at 4:27 am

            Thank you! I was thinking to try it this way!

            Reply
      • Kay says

        May 04, 2021 at 3:29 pm

        This recipe needs salt to bring out the flavors,

        Reply
      • Angela says

        April 02, 2024 at 5:00 pm

        I made this with Almond milk and maple sugar. I do NOT recommend it. The pudding doesn’t set and is very eggy. We threw it out

        Reply
    2. Nancy Siegel says

      April 20, 2019 at 11:51 am

      Can you make this with cane sugar instead of caster sugar?

      Reply
      • Marianne says

        April 21, 2019 at 10:29 am

        Hi Nancy. I can't see why you couldn't use cane sugar instead as the caster sugar is just there to sweeten the custard. I hope that this helps! Kind regards Marianne

        Reply
    3. Pat says

      September 10, 2019 at 9:09 pm

      Can you use Splenda instead of sugar?

      Reply
      • Marianne says

        September 12, 2019 at 9:47 am

        Hi Pat

        I have never tried this recipe with Splenda rather than sugar. So, sorry I can not advise.

        As this is a question that comes up a lot, I will have a go and report back!

        Kindest regards
        Marianne

        Reply
        • Marie Fye says

          May 15, 2020 at 1:14 pm

          IO use splenda all the time. It works just fine.

          Reply
      • Ellen Trundy says

        March 23, 2023 at 5:31 pm

        I always use Splenda when making custard or fruit pies

        Reply
    4. Sharon Swanson says

      November 30, 2019 at 10:54 pm

      I have made a different recipe of weight watchers custard and I use a quarter of a cup low-fat milk, one egg and then I bought peaches that was my fruit of choice and cut up a few slices But the easiest way is to buy a can of sugar-free peaches and just put 45 slices in and then I took a slice of Rotella’s bread and broke in there mix it all together cooked it for a minute or so in the microwave and it’s really yummy and very low points. The egg was zero points through zero points the piece of bread was like 1 1/2 points and the milk I don’t remember for sure but you could figure that out easily enough so it really wasn’t very many points and I use that for my breakfast many days and really liked it and also I forgot I put in the Splenda and a little bit of cinnamon

      Reply
      • Sharon Swanson says

        November 30, 2019 at 10:57 pm

        There was supposed to be a dash in between the 45 please do not put 45 slices of peaches in it, LOL

        Reply
    5. Donna Rush says

      August 20, 2020 at 4:18 am

      5 stars
      Marvelous! I made with 27 grams of granular Swerve and 2% lactose free milk. Perfect consistency and flavor. Paired with a few fresh raspberries for desired sweetness. Thank you!

      Reply
      • Marianne says

        August 20, 2020 at 9:42 am

        I am so pleased you enjoyed it Donna! It is one of my favourite desserts too!

        Best of luck with your WW journey

        Kind regards
        Marianne x

        Reply
    6. Donna says

      August 21, 2020 at 6:49 pm

      5 stars
      It is wonderful! I used granulated Swerve and used about 25 grams. Perfect for me as I prefer less sweet custard. Served with raspberries and 1 TBS fat free whipped cream. Yum!!!

      Reply
    7. Suzi says

      March 22, 2021 at 9:40 pm

      It’s been in the oven for 1/2 hour I followed directions perfectly and it’s completely watery not even close to being set

      Reply
    8. Marie says

      March 05, 2022 at 9:21 pm

      For anyone wondering......I made this with munkfruit and almond milk but it has been in the oven for over 45 mins and still watery in the middle. So maybe not good substitutes.

      Reply
      • Marianne says

        March 15, 2022 at 1:30 pm

        Thanks for letting us know Marie.

        Reply
    9. Linda says

      March 27, 2023 at 9:52 pm

      I have made Rice Custard using Almond Milk and Monkfruit or Allulose. Both take about 1 1/2 times the baking time to set, and the custard is looser than with dairy milk. I have concluded that the Almond Milk makes the difference!

      Reply

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