Egg Custard

Name: Egg Custard
Total time: 2400 s
Yield: Serves 6 servings
Ingredients: 2 cups milk (about 500 ml, skim used here); 3 eggs; 1 teaspoon vanilla extract (or vanilla powder, 1/2 vanilla bean, or another flavoring of your choice); 1/3 cup erythritol (about 65 grams) or 1/4 cup sugar (about 50 grams)

stl @stl_cuisine

Classic childhood dessert. Keeps in the fridge for up to 3 days.

stl @stl_cuisine

Classic childhood dessert. Keeps in the fridge for up to 3 days.

Saved

Ingredients

40 minutes

Serves 6 servings

2 cupsmilk (about 500 ml, skim used here)
3eggs
1 teaspoonvanilla extract (or vanilla powder, 1/2 vanilla bean, or another flavoring of your choice)
1/3 cuperythritol (about 65 grams) or 1/4 cup sugar (about 50 grams)

Saved

Steps

40 minutes

1

Preheat the oven to 350°F (180°C).
2

In a saucepan, combine the milk and vanilla extract, then bring to a boil.
3

In a bowl, whisk the eggs with the sweetener, then slowly add the hot milk while whisking constantly.
4

Place 1 teaspoon of caramel in each ramekin. (If needed, microwave the ramekins on defrost for 1 minute to melt and evenly distribute the caramel.)
5

Pour the custard mixture into the ramekins. Place the ramekins in a baking dish with a little water for a water bath, then bake for 40 minutes.
6

Let cool to room temperature, then refrigerate for at least 2-3 hours.