Baked Custard Ramekins

Recipe by: Amy Deroisers

These Baked Custard Ramekins are great for any holiday dessert!

Make This Recipe

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

Buy Recipe

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.