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
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.
Print This Recipe
adapted from Lynn’s Kitchen Adventures
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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