These deliciously creamy Baked Egg Custards are just 3 SmartPoints per portion on Weight Watchers Freestyle / Flex plan. Read on for tips and tricks on how to make the creamiest custards or if you prefer jump straight 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.
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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.
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!
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.
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Baked Egg Custard
- 600 ml semi skimmed milk 1% milk
- 3 eggs medium
- 1 tsp vanilla paste
- 30 g sugar caster / superfine
- 1 tsp ground nutmeg
- 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 1/3 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.