Lower Calorie Baked Custard

Ingredients

• 3 eggs, slightly beaten
• ⅓ cup sugar
• 1 teaspoon vanilla
• 2 ½ cups very warm milk, or half-and-half (120°F to 130°F)

Instructions

1. 1Preheat the oven to 350°F. Whisk the eggs, sugar, vanilla, and salt together in a medium bowl until well combined, then gradually stir in the warm milk.
2. 2Divide the liquid evenly among six six-ounce ramekins and sprinkle the tops with nutmeg. Arrange the cups inside a 13x9-inch baking pan, transfer the pan to the oven, and carefully pour very hot water into the pan until it reaches half an inch below the rims of the ramekins.
3. 3Bake for about 45 minutes, checking for doneness by inserting a knife halfway between the center and the edge to see if it comes out clean.
4. 4Remove the ramekins from the hot water bath carefully using tongs or a pot holder. Let the custard cool for about 30 minutes before serving warm or at room temperature.
5. 5Unmold the custards onto individual plates if you prefer, or cover and store them in the refrigerator.
6. 6To make a caramel version, melt half a cup of sugar in a small saucepan over low heat for 10 to 15 minutes. Stir constantly with a wooden spoon until the sugar turns golden brown.
7. 7Pour the hot caramel syrup immediately into the six ramekins before it hardens. Tilt each cup carefully to coat the bottom evenly.
8. 8Allow the syrup to harden in the cups for about 10 minutes. Prepare the custard base as instructed earlier, pour it over the hardened syrup, and bake in the water bath as directed, then cool completely.
9. 9Cover the cooled caramel custards and refrigerate them until you are ready to serve, for up to 48 hours.
10. 10Loosen the edges of the chilled custard carefully using a thin knife or a small spatula. Place a dessert plate upside down over the top of the ramekin.
11. 11Dip the bottom of the cup into hot water for about five seconds to help soften the caramel and release the dessert.
12. 12Hold the cup and the inverted serving plate firmly together. Flip them over so the cup is upside down on the plate.
13. 13Shake the inverted cup gently to release the custard. Lift the ramekin away so the caramel syrup flows over the top to create a sauce.
14. 14Always use the water bath method to ensure the custard bakes gently and evenly throughout.
15. 15Place the filled cups into the empty baking pan, set the pan on the oven rack, and then pour in the hot water to prevent the edges from cooking too quickly.
16. 16Take the cups out of the hot water immediately once they finish baking so they do not continue to cook.
17. 17Serve the finished dessert immediately and enjoy your homemade caramel custard.

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