Basic Baked Custard

Little fuss, little guilt, big delight. Can be made keto.

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Ingredients

1. 2 eggs, preferably organic omega-3 or pastured
2. 2 cups / 460 ml whole milk, preferably pastured Keto: 1⅓ cup / 310 ml heavy dairy or coconut cream
3. ¼ cup / 80 ml whole cane or coconut sugar Keto: no-carbohydrate blend for baking (e.g., Stevia+erythritol powder)
4. 1 tsp / 5 ml vanilla extract
5. ½ tsp / 2½ ml ground nutmeg

Instructions

1. Preheat oven to 350°F / 180°C.  Boil 2 cups / 460 ml water.
2. In a 2 quart/liter bowl, whisk together the first four ingredients until smooth.
3. Divide mixture between 4 ramekins (custard cups) or pour into a 1-quart/liter glass or porcelain baking dish.
4. Sprinkle top(s) with nutmeg.
5. Pour boiling water into  2-quart/liter baking pan, and place ramekins or baking dish inside, being careful not to allow any water to mix with the custard batter.
6. Bake for 40-45 minutes until custard is just set.
7. Remove ramekins from the water, and allow to cool, about 30 minutes.

Serving size:½ cup / 120 ml Exchanges per Serving: with sugar/milk → 1¼ Carb, ½ Protein, 1 Fat; with no-carb sweetener/cream → 1 Protein, 6 Fat

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