Baked Custard Ramekins
These Baked Custard Ramekins are great for any holiday dessert!
Ingredients
4 Eggland's Best eggs, large
1 Eggland's Best egg, yolk only
½ cup granulated sugar
3 cups half & half
¼ tsp. salt
1 tbsp. vanilla extract
⅛ tsp. nutmeg + more for dusting
⅛ tsp. ground cinnamon
½ tbsp. sanding sugar
whipped topping for garnish
Preparation
- Preheat oven to 350℉. Add 6 ramekin cups to a deep 9 x 13 baking dish. Fill with one cup of water (around the ramekins) to create a steam bath.
- In a stand mixer bowl, add eggs, egg yolk, half and half, salt, vanilla extract, ground nutmeg, and cinnamon.
- Using the whisk attachment, beat until fluffy, and combined.
- Evenly pour mixture into each of the 6 ramekins.
- Sprinkle with sanding sugar.
- Bake for 50-55 minutes or until custard is jiggly, and a toothpick inserted into the center of the custard is clean.
- Top with whipped topping and additional nutmeg and enjoy.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 290 |
| Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 197mg |
| Sodium | 220mg |
| Carbohydrates | 23g |
| Dietary Fiber | .03g |
| Protein | 8g |
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