Description
Discover creative ways to use leftover egg whites with our easy, delicious recipes. From fluffy desserts to light meals, transform waste into culinary wonders today!
Ingredients
Scale
- 2 cup (480 ml) s whole milk
- 2 large eggs plus 2 large egg yolks
- 1/3 cup (80 ml) sugar
- 1 tsp (5 ml). vanilla extract
- Freshly grated nutmeg
Instructions
- Position the oven rack in the middle and set the oven temperature to 300°F. Arrange six 4-ounce oven-safe cups (such as ramekins or designated oven-safe coffee mugs) in a deep baking dish just large enough to fit them.
- Heat the whole milk in a medium saucepan over medium-low heat until it begins to simmer, stirring now and then and ensuring it doesn’t boil over.
- In the meantime, lightly beat the eggs, egg yolks, sugar, and vanilla extract together in a medium bowl, being careful not to incorporate too much air into the mix.
- Gradually add the warmed milk to the egg mixture while gently whisking. Strain the custard through a fine-mesh sieve into the cups (if the strainer becomes clogged, use a spoon to clear it out, and discard the vanilla pod). Lightly dust each custard’s surface with freshly grated nutmeg.
- Pour hot water (not boiling) into the baking dish until it reaches halfway up the sides of the cups. Cook the custards until they are just set and slightly wobbly in the center, about 30–35 minutes. Allow the custards to cool in the water bath for approximately 2 hours before serving.
- Advance Preparation: Custards can be prepared up to 3 days in advance. Once cooled, cover each custard’s surface with plastic wrap and refrigerate. Serve cold or let them come to room temperature before serving.
Notes
- Stir milk occasionally and remove from heat when steam and small bubbles appearnMix eggs, sugar, and vanilla until smooth for a creamy custardnStrain custard to eliminate cooked egg bits for a silky dessert
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 20g
Keywords: easy egg custard, gluten free dessert, make ahead custard, nut free baking, creamy christmas dessert, 5 ingredient custard
