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.
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!
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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?
Baked Egg Custard
- 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
- 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.
Rhianne Bond says
Can you make this with Almond milk and stevia instead of caster sugar?.
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.
I’ve made it that way this afternoon, great
Awesome! Would you kindly share?
Thank you! I was thinking to try it this way!
This recipe needs salt to bring out the flavors,
Nancy Siegel says
Can you make this with cane sugar instead of caster sugar?
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
Can you use Splenda instead of sugar?
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!
Marie Fye says
IO use splenda all the time. It works just fine.
Ellen Trundy says
I always use Splenda when making custard or fruit pies
Sharon Swanson says
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
Sharon Swanson says
There was supposed to be a dash in between the 45 please do not put 45 slices of peaches in it, LOL
Donna Rush says
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!
I am so pleased you enjoyed it Donna! It is one of my favourite desserts too!
Best of luck with your WW journey
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!!!
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
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.
Thanks for letting us know Marie.
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!