Creamy Vanilla Custard with Aromatic Nutmeg

One thing my mother and I have in common is we both love old-fashioned baked custard for a light dessert or for a pick-me-up snack rich in protein.

Creamy Vanilla Custard with Aromatic Nutmeg

I like it with pure vanilla and topped with nutmeg, because there’s something warm and comforting about the combination of eggs, vanilla and nutmeg. However, Mom loves it Brûléed.

Custard is a slightly sweet dessert made with simple ingredients, just milk, eggs and sugar. But the result of slowly, gently baking them together is something special.

This time I made the custard especially for Mom by using Lactose Free whole milk. You would never know the difference.

Creamy Vanilla Custard with Aromatic Nutmeg

THE SIMPLE CREAMY AROMATIC INGREDIENTS

Creamy Vanilla Custard with Aromatic Nutmeg

First, heat your oven to 350° F. Then, in a medium bowl, thoroughly whisk two whole room temperature eggs and one egg yolk. Next, add organic cane sugar, pure vanilla and fine sea salt to the bowl and whisk together until completely combined.

Creamy Vanilla Custard with Aromatic Nutmeg

After that, heat some milk until almost boiling in a microwave or in a saucepan. I used the microwave method, heating 30 seconds at a time for about two minutes total. Heating the milk gives the custard a smooth texture.

Then, gradually whisk the heated milk into the egg mixture until completely combined, being careful not to scramble the eggs. Next, pour the custard into four 6-ounce ramekins and generously sprinkle with ground nutmeg.

Creamy Vanilla Custard with Aromatic Nutmeg

Now, set the ramekins in a 13×9 inch glass-baking dish and gently place on the center rack of your oven. Then, carefully pour hot water into the baking dish until it reaches a 1/2 inch below the top of the ramekins. I used my teapot to heat the water quickly.

Creamy Vanilla Custard with Aromatic Nutmeg

Finally, bake for about 40 minutes or until a knife inserted into the center of the custard comes out clean. Carefully, remove the ramekins from the water and cool for about 30 minutes. Serve warm, room temperature or cool in the refrigerator until chilled.

If you like your custard on the sweeter side, Brûlée it or top with a little Maple Syrup or Honey and ENJOY.

Creamy Vanilla Custard with Aromatic Nutmeg

Eggs are considered a source of good quality protein. They also contain all the B vitamins and are rich in minerals.

For easy stress-free shopping, find some of the non-perishable ingredients for this recipe, including the Organic Ground Nutmeg, in our Vitacost.com Healthy Living Shop or some of my “Featured Kitchen Favorites” in our Walmart.com Shop or try our Personal Care & Tea Shop. They contain links to online stores where I like to shop.

Creamy Vanilla Custard with Aromatic Nutmeg

Creamy Vanilla Custard with Aromatic Nutmeg

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Prep Time: 10 Minutes     Cook Time: 40 Minutes     Yield: 4 Servings

Ingredients

  • 2 Large Eggs, Room Temperature
  • 1 Large Egg Yolk, Room Temperature
  • 1/4 Cup Organic Cane Sugar (Or Any Light Sugar You Have on Hand)
  • 1 Teaspoon Pure Vanilla Extract (Carefully Check the Ingredient List)
  • 1/8 Teaspoon Fine Sea Salt
  • 2 Cups Whole Milk (Using Lactose Free Whole Milk Works Perfectly Too)
  • 1/4 Teaspoon Ground Nutmeg (If Using Fresh Ground From a Whole Nut Use a Little Less)

Preparation

  1. Heat your oven to 350° F.
  2. In a medium bowl, thoroughly whisk the two whole room temperature eggs and one egg yolk.
  3. Add the organic cane sugar, pure vanilla and fine sea salt to the bowl and whisk together until completely combined.
  4. Heat the milk until almost boiling in a microwave or in a saucepan. I used the microwave method, heating 30 seconds at a time for about two minutes total. Heating the milk gives the custard a smooth texture.
  5. Gradually whisk the heated milk into the egg mixture until completely combined, being careful not to scramble the eggs.
  6. Pour the custard into four 6-ounce ramekins.
  7. Sprinkle generously with ground nutmeg.
  8. Set the ramekins in a 13×9 inch glass-baking dish and gently place on the center rack of your oven.
  9. Pour hot water into the baking dish until it reaches a 1/2 inch below the top of the ramekins. I used my teapot to heat the water quickly.
  10. Bake for about 40 minutes or until a knife inserted into the center of the custard comes out clean.
  11. Remove the ramekins from the water and cool for about 30 minutes.
  12. Serve warm, room temperature or cool in the refrigerator until chilled.
  13. If you like your custard on the sweeter side, Brûlée it or top with a little Maple Syrup or Honey and Enjoy.

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Author: Dianna

Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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