As I have mentioned before we’ve been picking quite a few eggs lately. Say 25-30 a week. So I’ve been trying to find as many egg recipes as I can (if you have one, please share) Luckily for me a while ago Lynn posted this yummy baked custard recipe on her blog. We tried it then and loved it. But I knew I could easily tweak the recipe and make it sugar free using Agave nectar. I did and the custards turned out beautifully.
The custard is so simple and quick and easy to make it just requires a bit of time and patience during the baking. But the end results is a smooth and silky custard that just melts in your mouth.
Let me show you just how easy it is.
Ingredients: 4 eggs, 1/2 cup Agave Nectar (or 2/3 cups sugar), 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, dash of nutmeg, 3 teaspoons vanilla extract, 2-2/3 cups milk, garnish with blueberries
In a large mixing bowl add the eggs
the agave nectar or white sugar
cinnamon
a couple of dashes of nutmeg
and the vanilla
whisk until all the ingredients are incorporated.
then whisk in the milk.
Pour into ramekins, I filled 5 8 oz ramekins
Then place the ramekins in a 9 X 13 baking dish
and pour in about 1 inch of water to make a water bath.
Place into the 325 degrees oven and bake for about 50 minutes or until set.
Remove them to cool just a bit, serve warm but not piping hot either.
Top them with a few blueberries or eat it plain, it’s wonderful either way.
See the silky smooth texture, oh yes.
I thought I would add a new little feature to my blog posts, since I’ve been blogging for over a year I am going to link up some posts from a year ago at my blog.
This Wednesday is Ash Wednesday the start of the Lenten season, but that means that Tuesday is Fat Tuesday (aka Today) and Last year I made a Mardi Gras King’s Cake.
Print This RecipeBaked Custard
adapted from Lynn’s Kitchen Adventures
4 eggs
1/2 cup Agave Nectar (or 2/3 cups sugar)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
dash of nutmeg
3 teaspoons vanilla extract
2-2/3 cups milk
garnish with blueberries or any fruit
In a bowl, combine eggs, sugar, cinnamon, and vanilla. Whisk in milk. Pour into ramekins and place them in a 9×13 pan . Add 1 inch of water to outer pan (the 9×13 pan). You are making a water bath of sorts. Bake at 325 for 45-50 minutes until set.
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Yum! And that’s A LOT of eggs you’re gathering! Wow! You might be able to start a small business with that haul!
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I am definately going to try this ~ but using Splenda instead of sugar, and heavy whipping cream instead of the milk. MMMM Thanks! You totally just gave me a fantastic dessert to celebrate a “normal” monday with!
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Sweet Pea Reply:
February 16th, 2010 at 3:19 pm
@Sheila, Oh yes Sheila, enjoy with your whipping cream, yum!
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wow — yummy.
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That picture is AMAZING! It looks scrumptious! We love to have Breakfast for Dinner once a week and we’ll eat anything from Frittatas to Scrambled eggs. It’s a good use up for eggs and it’s a cheaper dinner.
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Sweet Pea Reply:
February 16th, 2010 at 3:19 pm
@Candi, Do you have a good frittata recipe? Any suggestions?
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Candi Reply:
February 16th, 2010 at 3:33 pm
@Sweet Pea, Rachael Ray has some good ones. I usually just do 6-8 eggs beaten in a bowl, add splash of milk, salt & pepper for the base. Then you can add anything from chopped ham, bacon, sausage and/or veggie like spinach, tomatoes, mushrooms, asparagus…the possibilities are endless. Then I always add shredded cheese of some sort, whatever I have in the fridge or freezer. Hope that helps!
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I love a good custard!!
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Wow that looks DELICIOUS! I can’t wait to try it out!
By the way, I nominated you for an award on my blog, check it out! =)
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Sweet Pea Reply:
February 16th, 2010 at 3:19 pm
@Joanie, Thanks Joanie, I am checking it out now.
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Oh my goodness that looks amazing!
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Well, it certainly looks yummy!!!
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YUMM-O. When we had more hens than we currently do, I always was on the hunt for egg dishes. Some of our favorites included souffles, quiches, stattas and omelettes for supper. I also made lots of rice pudding, bread pudding, cream puffs, popovers, breakfast casseroles…boiled eggs and deviled eggs for snacks. Eggs have endless possiblities. I’ll be trying your custard
Blessings!
Gail
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Sweet Pea Reply:
February 16th, 2010 at 3:20 pm
@Gail@FaithfulnessFarm, Thanks Gail, great tips, I didn’t even think of boiled eggs or deviled eggs, hubby would be in heaven. Great tips.
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I was watching a talk show yesterday that was all about how to make money with your blog. You do such a great job with your cooking tutorials you should look into it. One lady was making $4000 a month just by showing where to pick up antiques. They sell advertising space on their blog. There was a whole formula for figuring out how much you could charge per add and a segment on how to put key words into you post so that your blog was more searchable. You should look into it. I think you could make some money. I’ll see if I can find the link to the show.
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Sweet Pea Reply:
February 16th, 2010 at 3:22 pm
@kaye, Hi Kaye your too funny. I do try to make a little with advertising, but nothing major. Just a few google ad’s and ad spots, but no takers as of yet. And using WordPress helps make my blog highly searchable, but I am still learning the ins and outs. Any tips would be great. Thanks!
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YUM. We just recently bought our first bottle of Agave nectar and LOVE IT!
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Sweet Pea Reply:
February 16th, 2010 at 3:23 pm
@Jennifer, Yea, I am so happy you guys love it, isn’t it easy to use?
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I’ve never made a custard like this before. I think I ought to give it a go! I’ve been curious about agave nectar but I don’t think I’ve run across it here yet. I’ll have to keep my eyes peeled because I want to try it!
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Oh yeah! That looks GOOD!
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Yum…and it’s meatless…so I could eat it during lent? LOL!
I see you like Penzey’s Cinnamon too…isn’t it the best?
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This looks amazing. We don’t do agave- do you think I could use honey instead?
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Sweet Pea Reply:
February 17th, 2010 at 7:15 pm
@Maggie, Yes Maggie you could sub honey or even regular sugar as the original recipe calls for it.
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I have never made custard, but those photos make me want to give it a try!
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Wow, I’m making this recipe! Looks like my beloved creme brulee.
Love all the pics, especially the ones with the golden eggs … gorgeous.
Thanks so much!
Shirley
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Thanks for the easy instructions!
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Great recipe. My husband would love it.
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Is there a chart to convert sugar to agrave? I would like to try it in recipes and wanted to know what your experience is with it especially in cakes.
Joyce
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Sweet Pea Reply:
February 19th, 2010 at 9:40 am
@Joyce, HI Joyce,
Great question I have a Xagave Cookbook that goes into great detail about the conversions, but basically you use 2/3 cups agave for each 1 cup of sugar in the baking recipes. And I’ve made 2 cakes using the agave and they both turned out perfectly sweet and delicious.
Here is a link to a little more information about the agave and the cake I made.
http://www.newlyweds-blog.com/2010/02/01/giveaway-carrot-pineapple-cake-and-xagave-oh-my/
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This is so good. I will try and see if I can make it like yours. Stop by and visit when you can.
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This looks delicious! I’m just wondering, does it matter what kind of milk? I usually drink (and buy) non-fat. But for a dessert like this, I’m wondering if that wouldn’t be rich enough. Thoughts?
Thanks!
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