Cinnamon Vanilla Egg Custard

Rich, creamy, and smooth, this can be enjoyed by anyone, and a smaller portion would be a great dessert!

58 g raw egg, mixed well

50 g 40% heavy cream

17 g European-style butter, melted

0.2 g cinnamon

Optional: Truvia, 3–5 drops of vanilla flavor, Bickford, pinch of salt

Preheat the oven to 350°F. Bring a kettle of water to a boil. After measuring all ingredients on a gram scale, combine and mix very well. Lightly grease a 16-oz ramekin and pour in the egg mixture. Place the ramekin in a larger casserole dish and fill the casserole dish with the boiling water. Make sure the water comes about half way up the sides of the ramekin. Bake for about 45 minutes or until the center of the custard is firm.

Notes: This can be made in a large batch. Weigh the butter separately from the egg mixture, right in the ramekins.

1.8 g CARBS