Growing up my mother always made egg custard for a treat. I came across this high-protein, healthier version (her version used white sugar) years ago and I've been making it ever since. You can add a variety of things, such as shredded coconut or chopped nuts, to give it a different flavor. I also change extracts, such as almond or maple, for even more options.

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir dry milk, honey, and vanilla together in a bowl; beat in eggs. Whisk milk into egg mixture until custard batter is well-blended. Divide custard batter between 4 custard cups and sprinkle each with nutmeg. Place custard cups in a shallow pan filled with hot water.

  • Bake in the preheated oven until set, about 40 minutes. Chill completely before serving.

Nutrition Facts

281 calories; protein 19g 38% DV; carbohydrates 34.1g 11% DV; fat 7.9g 12% DV; cholesterol 158.6mg 53% DV; sodium 248.7mg 10% DV. Full Nutrition