Baked Custards

Want more soy in your diet? Try a delicious creamy custard made with soymilk.

Prep Time: 5 min
Total Time: 5 hours 35 min
Makes: 6 servings

(4 ratings)

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3	eggs, slightly beaten
1/2	cup sugar
1	teaspoon vanilla
	Dash salt
2 1/2	cups vanilla soymilk, heated until very warm
	Ground nutmeg, if desired

1.	Heat oven to 350°F. In medium bowl, stir together eggs, sugar, vanilla and salt. Gradually stir in warm soymilk.
2.	In 13x9-inch pan, place 6 (6-oz) custard cups. Pour soymilk mixture evenly into cups; sprinkle with nutmeg. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
3.	Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out almost clean (a small amount of custard will cling to knife). Using tongs or grasping tops of ramekins with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes.
4.	Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days. To serve, uncover cups; gently blot any condensation on custards with paper towel. Sprinkle with additional nutmeg.
High Altitude (3500-6500 ft): Bake 60 to 65 minutes.

Substitution

No nutmeg? Try cinnamon for a slightly different taste.

Nutrition Information:

1 Serving: Calories 150 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 105mg; Sodium 125mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 21g); Protein 6g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 4% Exchanges: 1 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Medium-Fat Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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