Baked Custards (gf, cf options)

You will need

4-6 oven safe ramekins, cups or bowls 1-2 inches in depth

a deep baking dish that fits  the ramekins and can hold water to just below the rim of said vessels. I use a lasagna pan.

Put the cups down in the baking dish now to see if they fit.

To put water on to boil and preheat oven to 325F

Then mix these in a biggish bowl.

2 cups dairy or almond milk, cream, or half and half (the last time I made it with a mix of almond milk and cream.)
2 eggs (egg substitutes have not worked here for me)
1/4 tsp fresh nutmeg (alternately use a plane grater to cover surface lightly and that should be enough
1/4 c of plain,vanilla sugar, turbinado, or maple sugar (honey and maple syrup don't seem to work here)
a pinch of salt

Optionally, add any 2 or 3 of the following
1 tsp preferred extracts (vanilla, almond and lemon all work well)
1/4 tsp ground cardamom
1/4 cup jam, or fresh fruit (drain excess liquid)
2 tb cocoa powder
lemon or orange zest

Mix all ingredients until incorporated.

Ladle the batter into the ramekins/cups. carefully pour hot water water into the big dish so that the water stays below the rims. Transport this to the oven and try to make sure water doean't splash into your cups.
Bake (at 325 F) 35-50 minutes until it wobbles like jello and a fork or skewer comes out clean. You can serve this chilled or warm as it is good both ways.


If you need gf or cf options please make sure all ingredients are gf and cf.
this can be pre- prepared in bulk for events.