Baked Egg Custard

Baked Egg Custard is a smooth and creamy Chinese dessert that showcases the delicate balance of eggs and milk, enhanced with a hint of vanilla. This high-protein dish is simple to prepare and offers a comforting finish to any meal.

Ingredients

• Eggs - 3 large
• Milk - 250 ml
• Granulated sugar - 30 g
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Cornstarch - 1 tablespoon

Steps

1. Preheat the oven to 160°C (320°F).
2. In a mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
3. In a saucepan, heat the milk over medium heat until it is warm but not boiling.
4. Gradually pour the warm milk into the egg mixture while continuously whisking to prevent curdling.
5. In a separate small bowl, dissolve the cornstarch in a little cold water to make a slurry.
6. Add the cornstarch slurry to the egg and milk mixture, whisking until fully incorporated.
7. Strain the mixture through a fine sieve into a measuring jug to ensure a smooth custard.
8. Pour the custard mixture into two ramekins and place them in a baking dish.
9. Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
10. Bake in the preheated oven for about 25 minutes or until the custard is set but still slightly wobbly in the center.
11. Remove the ramekins from the water bath and allow them to cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 75 mg
• Cholesterol: 210 mg
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Contains calcium for strong bones and teeth.

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