Are you ready for a warm and comforting treat with our recipe for Spiced Egg Custard? This classic dessert is made with a blend of rich and creamy custard infused with warm spices like cinnamon, nutmeg, and vanilla. It’s perfect for a chilly night or a comforting dessert after a hearty meal.
The best part about this recipe is its versatility. This recipe is also incredibly easy to make, and it only requires a few basic ingredients, most of which you likely already have on hand. So, gather your ingredients, and let’s start making this delicious Spiced Egg Custard that will warm your heart and soul.
Can I use different spices for this recipe?
Yes, you can experiment with different spices for this recipe. Some suggestions include ginger, allspice, or cardamom. Feel free to adjust the amount of spices to your taste preference.
Can I make this recipe with a sugar-free sweetener?
Yes, you can use a sugar-free sweetener, such as stevia or erythritol, instead of regular sugar in this recipe. Keep in mind that sugar-free sweeteners may have a different sweetness level, so you may need to adjust the amount used to your taste preference.
Some pro tips:
- Use whole spices for maximum flavor – Whole spices like cinnamon sticks and whole cloves will infuse more flavor into the custard than ground spices.
- Cook the custard low and slow – Custard is delicate and can easily curdle if cooked at too high a temperature. Cook it over low heat and constantly stir to prevent this from happening.
- Use a double boiler – A double boiler will ensure that the custard is cooked gently and evenly. If you don’t have one, you can use a heatproof bowl set over a pot of simmering water.
- Use room temperature eggs – Cold eggs can cause the custard to curdle. Always bring your eggs to room temperature before using them in the recipe.
Use a fine-mesh strainer – Before pouring the custard into the ramekins, strain it through a fine-mesh strainer to remove any lumps or bits of cooked egg.
More Dessert Recipes
Spiced Egg Custard
- Non-Stick Cooking Spray
- 5 eggs
- ⅛ tsp salt
- ½ cup maple syrup
- 20 ounces milk
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- Preheat the ovento 325 °F.
- Grease 8 smallramekins with cooking spray.
- In a bowl, add theeggs and salt and beat well.
- Arrange a sieveover a medium bowl.
- Through the sieve,strain the egg mixture into the bowl.
- Add the maplesyrup in beaten eggs and stir to combine.
- Add the almond milk and spices and beat until well combined.
- Divide the mixtureinto the prepared ramekins evenly.
- Arrange theramekins into a large baking dish.
- Add hot water inthe baking dish about 2-inch high around the ramekins.
- Bake for about30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the bakingdish from the oven and place the ramekin onto a wire rack to cool.
- Then, refrigerateto chill before serving.
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