Prepare to be captivated by the most luxuriously smooth and creamy dessert you’ve ever tasted. This baked custard is pure, simple elegance in a dish. With a velvety texture that melts in your mouth and a rich, comforting flavor, it’s the kind of treat that feels both nostalgic and incredibly sophisticated. Whether you’re looking for a satisfying low-carb indulgence or a perfectly portioned dessert to end a special meal, this recipe is your new go-to. It’s unbelievably easy to whip up, proving that sometimes the most memorable dishes are the simplest.
Ingredients
• 58 g / 1 large egg, well beaten
• 50 g / 3.5 tbsp 40% heavy cream
• 17 g / 1.2 tbsp European-style butter, melted
• 0.2 g / 1 pinch ground cinnamon
• Optional: 3–5 drops liquid sweetener like Truvia
• Optional: 3–5 drops vanilla flavor
• Optional: 1 pinch of salt
Instructions
1. Preheat your oven to 350°F / 175°C and bring a kettle of water to a boil for the water bath.
2. In a medium bowl, combine the beaten egg, heavy cream, melted butter, cinnamon, and any optional flavorings like sweetener, vanilla, or salt. Whisk vigorously until the mixture is completely smooth and uniform.
3. Lightly grease one 16-oz ramekin or two smaller ramekins.
4. Pour the egg mixture into the prepared ramekin(s).
5. Place the ramekin(s) inside a larger baking or casserole dish. Carefully pour the boiling water from the kettle into the larger dish, ensuring the water comes about halfway up the sides of the ramekin(s).
6. Bake for 40-45 minutes, or until the center is just set and no longer jiggly. The custard will firm up more as it cools.
7. Carefully remove from the oven and the water bath. Let cool before serving warm or chilled.
Nutritional Information
• Nutrition Facts
• CALORIES: 404
• CARBS: 1.8 g
Pro Tips
• For easy batching, weigh the melted butter directly into each ramekin on a scale before adding the liquid custard mixture.
• Avoid overbaking for the creamiest texture. The custard is done when the edges are set but the center still has a slight wobble.
• For a deeper flavor, gently brown the butter before mixing it with the other to add a rich, nutty note.
• Serve chilled with a sprinkle of fresh nutmeg or a handful of low-carb berries for a perfect finish.
FAQ
Q: Is a water bath necessary for this baked custard
A: Yes, a water bath is essential for this recipe. It insulates the ramekins, allowing the custard to cook gently and evenly. This prevents the eggs from curdling and results in the signature luxuriously smooth and creamy texture.
Q: How do I know when the custard is done baking
A: The custard is perfectly cooked when the edges are set but the center still has a slight jiggle when you gently shake the dish. It should not be completely liquid. The custard will firm up more as it cools, so avoid overbaking for the best velvety texture.
Q: Can I make a larger batch of this custard
A: Absolutely. You can easily double or triple the ingredients to make multiple servings. Simply divide the mixture among several ramekins and bake them in a larger water bath, adjusting the baking time as needed for the size of your dishes.
Q: How should I store leftover baked custard
A: Allow the custard to cool completely to room temperature, then cover it with plastic wrap and refrigerate. It will keep well for up to 3-4 days. It can be enjoyed chilled directly from the fridge or served warm.
