Dessert
Baked light custard
PrepPr15 minCookCk55 minTotalTot1 h 10 minServesSrv9-10Ca:PCa:P1:1.0
Ingredients
- 4 eggs, pasture-raised
- 1/2 cup pure cane sugar
- Pinch of pickling salt
- 4 cups milk (1%, 2%, or whole)
- 1 tsp pure vanilla extract (optional)
Directions
- Preheat oven to 325F/160C (conventional) or 350F/176C (convection).
- Beat eggs thoroughly in a large bowl.
- Add sugar and salt to eggs, mix 1-2 minutes.
- Slowly pour in milk while mixing.
- Add vanilla if using.
- Strain mixture into a pitcher, discard solids.
- Set ramekins in a roasting pan, pour mix equally into each.
- Pour hot water into pan, ¾ up ramekin sides.
- Bake 1 hr 25-35 min (conventional) or 55 min (convection).
- Test firmness with a knife; bake 5-10 min more if needed.
- Remove from oven, cool in pan on counter.
- Remove ramekins, dry bottoms, refrigerate.
Contribution
By Dodie Anderson and Mimi Duclos (Contra Diet)Nutrition Facts
Per serving (1 of 10). Does not change when you scale ingredients.
- Calories 133.77
- Total Fat 51.1g
- Saturated Fat 24.5g
- Trans Fat 1.1g
- Polyunsaturated Fat 4.7g
- Monounsaturated Fat 14g
- Cholesterol 939 mg
- Sodium 629.6 mg
- Carbohydrate 165.4g
- Sugar 165.4g
- Protein 56.7g
- Calcium 1296.2 mg
- Phosphorus 1352.5 mg
- Ca:P ratio 1:1.0
- Vitamin A 671.9 mcg
- B1 (Thiamin) 0.7 mg
- B2 (Riboflavin) 2.2 mg
- B3 (Niacin) 1 mg
- B5 (Pantothenic) 3.5 mg
- B6 0.7 mg
- Folate 142 mcg
- B12 7.3 mcg
- Zinc 6.6 mg
- Selenium 80.7 mcg
