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.

Print This Recipe

Baked 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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Finding Joy in my Kitchen

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39 Responses

  1. 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!

  2. 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.

  3. 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

  4. 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.

  5. @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!

  6. @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!

  7. 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!

  8. 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

  9. @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.
    https://www.newlyweds-blog.com/2010/02/01/giveaway-carrot-pineapple-cake-and-xagave-oh-my/

  10. This is so good. I will try and see if I can make it like yours. Stop by and visit when you can.

  11. 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!

  12. after getting my first 2 hens i have realised that there is nothing like fresh eggs!

    and this dish is the perfect showcase! i will be trying it tonight if I don’t have too many red wines before dessert!!!!!

  13. I relish, result in I found just what I was taking a look for.
    You’ve ended my 4 day long hunt! God Bless you man. Have a great day.
    Bye

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