Puddings & Soufflés

Baked Custard


2 cups (500 mL) low-fat milk
4 eggs
1/3 cup (75 mL) sugar
¼ tsp (1mL) salt
2 tsp (10 mL) vanilla
Sprinkle (0.5mL each) ground nutmeg and cinnamon
Seasonal berries for topping (optional)


Preheat oven to 350°C (180°C). In a saucepan, heat milk to scalding, until tiny bubbles appear around edge (do not boil). In a medium bowl, whisk together eggs, sugar and salt until blended. Stir some of the hot milk into egg mixture. Slowly stir mixture back into remaining milk. Stir in vanilla.

Place six custard cups in a 13 x 9 x 2 inch (3.5 L) baking pan. Pour custard into cups, using a fine mesh strainer, if available. Sprinkle tops with nutmeg and cinnamon. Set baking pan on rack in oven. Pour very hot water into pan to within ½ inch (1 cm) of top of custard. Bake for 40 minutes or until a knife inserted into custard center comes out clean. Serve warm or cold. Sprinkle seasonal berries on top if desired. Makes 6 servings.

Nutrients per serving:

Calories: 129.9
Carbohydrates: 15.3 g
Protein: 7 g
Fat: 4.1 g
Sodium: 157.5 mg