Rating: 4.67 stars
3 Ratings
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Calling this “the best” custard recipe may seem like a bold statement, but it's true. In this healthy dessert recipe, the rich eggy custard is silky-smooth and infused with loads of vanilla, making it worthy of its name.

Source: EatingWell Magazine, March/April 2016

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Recipe Summary test

total:
4 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Put a full kettle of water on to boil.

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  • Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.

  • Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).

  • Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that's at least 2 inches deep and fill with the custard. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil.

  • Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.

Tips

Make Ahead Tip: Refrigerate for up to 3 days.

Equipment: Eight 6-ounce ovenproof baking dishes or ramekins

Nutrition Facts

1/2 cup
174 calories; protein 6.2g; carbohydrates 22.6g; sugars 22g; fat 6.6g; saturated fat 3g; cholesterol 193mg; vitamin a iu 448IU; vitamin c 0.2mg; folate 30.2mcg; calcium 150.2mg; iron 0.5mg; magnesium 12.6mg; potassium 168.7mg; sodium 76.7mg; thiamin 0.1mg; added sugar 17g.

1 other carbohydrate, 1/2 reduced-fat milk, 1/2 high-fat meat

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