Baked nutmeg custard
Indulge in the creamy delight of Baked Nutmeg Custard, a luscious dessert featuring a rich blend of eggs, sugar, milk, light sour cream, and a hint of vanilla. Perfectly spiced with nutmeg, this irresistible treat offers a velvety texture and subtle sweetness that's sure to satisfy your sweet cravings. Easy to prepare and bake, it's an elegant and comforting finish to any meal.
- 15 Apr 2024
- Cook time 50 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Baked nutmeg custard is a classic dessert that's both creamy and subtly spiced. This delightful treat combines the richness of eggs and light sour cream with the aromatic essence of nutmeg, making it perfect for any occasion. Easy to prepare, this recipe is sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 325°F (165°C).
- Lightly grease a 9-inch pie dish or any shallow baking dish with butter or a non-stick cooking spray.
- In a large mixing bowl, whisk together the 4 large eggs until they are well blended.
- Gradually add the 1/2 cup of sugar to the eggs, whisking constantly until the mixture becomes smooth and slightly thickened.
- Slowly pour in the 1.25 cups of milk and the 1 cup of light sour cream. Whisk until the mixture is completely smooth and well combined.
- Stir in the 1 tsp of vanilla extract until evenly distributed throughout the mixture.
- For an extra smooth custard, you can pour the mixture through a fine mesh sieve into another bowl to remove any lumps.
- Carefully pour the custard mixture into the prepared baking dish.
- Place the filled baking dish into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the custard dish. This helps to cook the custard gently and evenly.
- Place the assembled bain-marie into the preheated oven. Bake for 45 to 50 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
- Carefully remove the baking dish from the water bath and let the custard cool to room temperature.
- Once cooled, transfer to the refrigerator and chill for at least 2 hours before serving.
- Prior to serving, you can grate a bit of fresh nutmeg over the top for an added touch of flavor. Slice and enjoy your delicious baked nutmeg custard!
Tips:
- Ensure all ingredients are at room temperature to ensure smooth blending.
- Whisk the eggs and sugar thoroughly until they are well combined and slightly frothy.
- For an extra creamy texture, consider using a water bath while baking the custard. Place the custard dish in a larger pan filled with a few inches of hot water.
- Do not over-bake the custard as it can cause a grainy texture. The custard is done when it is set around the edges but still slightly jiggly in the center.
- Allow the custard to cool completely before refrigerating. This helps prevent the formation of condensation on the custard’s surface.
With its smooth texture and warm nutmeg aroma, baked nutmeg custard is a delightful dessert that embodies comfort and sophistication. By following these simple steps and tips, you can create a beautifully baked custard that will have everyone asking for seconds. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 0.00g | 0% |
| Sugar 30g | 29% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 19% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 190mg | 35% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 0.13mg | 1% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 1.21ug | 50% |
| Vitamin C 0.52mg | 1% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 0.51ug | 0% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 310mg | 9% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 1.23mg | 11% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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