MADE WITH SUGARLESS ORGANIC STEVIA

Baked egg custard

Gently baked vanilla custards with a little nutmeg. A water bath keeps the heat even for a smooth texture.

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Baked egg custard made with Sugarless Organic Stevia
Makes
4 small servings
Prep
10 minutes
Cook / brew
30–40 minutes
Rest / chill
20 minutes cooling
Total time
1 hr 10 min

Equipment: Four 150 ml ramekins and deep roasting tin

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 150°C conventional or 130°C fan. Put ramekins in a deep roasting tin.
  2. Warm milk with sweetener until steaming but not boiling, stirring until dissolved. Whisk eggs and vanilla gently in a bowl.
  3. Slowly whisk warm milk into eggs. Strain into a jug, divide among ramekins and dust evenly with nutmeg.
  4. Pour hot water into the roasting tin to halfway up the ramekins. Bake 30–40 minutes until edges are set and the centres tremble gently. For the test batch, confirm the centre reaches about 80–82°C.
  5. Lift ramekins carefully from the water. Cool for 20 minutes to serve warm, or refrigerate promptly to serve chilled.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Cover and refrigerate for up to 2 days. Do not freeze.

Allergens: Egg, milk.

Milk contributes lactose.

Estimated nutrition

Per 1 small serving · 4 servings per recipe

Energy
102 kcal (427 kJ)
Protein
6.6 g
Fat
5.6 g
Carbohydrate*
5.6 g
Sugars
5.6 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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