The Culinary Professional 2023

Baked Custard

Category:
Creams and Foams

Equipment:
Whisk, bowl, pan

No. Servings:
9

Serving Size:
6 oz. (170 g)

Scale portions to

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Yield:
3.5 lb. (1.6 kg)

Ingredients

1 lb.

* eggs (about 8 large)

7 oz.

sugar

2 tsp.

vanilla extract

2 lb.

* whole milk

Method

Whip eggs, sugar, and vanilla extract until the sugar is dissolved.

Add the milk to the egg mixture and stir until well combined.

Pour 6 oz. (170 g) of the mixture into each 8 fl. oz. (240 mL) custard cup. Place filled cups in a shallow pan. Fill the pan with water until the water reaches halfway up the custard cups.

Place the custards in a 300°F (149°C) oven. Bake for approximately 45 minutes or until the custard is just solidified. The center of the custard should still wiggle when shaken lightly.

**Remove the custard cups from the pan. If the custard is not to be served immediately, it must be refrigerated at or below 41°F (5°C) until needed.

Nutrition Information

Calories

219

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

199

Sodium (mg)

106

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

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Baked Custard

Ingredients

Method