Old-Fashioned Baked Custard

Recipe by DogAndCatDoc
READY IN: 55mins




  • Preheat oven to 350 degrees F.
  • Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
  • If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
  • In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
  • Mix in hot milk, a little at a time, until blended.
  • Pour egg mixture into prepared custard cups.
  • Sprinkle with nutmeg or cinnamon.
  • Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
  • NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
  • The water should come up to the level of the custard inside the cups.
  • You must protect your custard from the heat.
  • Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
  • Bake 25 to 30 minutes or until set around the edges but still loose in the center.
  • The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
  • When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
  • Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
  • Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.