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Baked Custard Recipe
|Eggs||2 , beaten|
|Ground nutmeg||1 Dash|
|Vanilla extract||1 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs), scalded|
|Sliced fresh strawberries||1 Cup (16 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 613 Calories from Fat 198
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 9.5 g47.7%
Trans Fat 0 g
Cholesterol 456.9 mg
Sodium 763.6 mg31.8%
Total Carbohydrates 83 g27.6%
Dietary Fiber 6.7 g26.9%
Sugars 71.3 g
Protein 26 g51.3%
Vitamin A 18.3% Vitamin C 23.9%
Calcium 44.7% Iron 13.2%
*Based on a 2000 Calorie diet
Gradually add scalded milk; stir constantly.
Pour mixture into four 6-ounce custard cups.
Set custard cups in a 9-inch square baking pan; pour hot water into pan to a depth of 1 inch.
Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
Remove custard cups from water; cool.
Refrigerate until chilled.
Top with fresh fruit before serving.