Simple 3-Ingredient Baked Egg Custard
This simple low-carb baked egg custard is the kind of comforting dish my grandpa would make when ingredients were scarce. With just three basics—eggs, cream, and a bit of sweetener—it turns into something surprisingly satisfying. As it bakes, it forms a silky, light-yellow custard with gently golden edges, finished with a hint of nutmeg that fills the kitchen with warmth. It’s not elaborate, just a dependable dessert that always feels right.
Serve it straight from the oven while it’s soft and delicate, or refrigerate it for a firmer, more pudding-like consistency. It’s perfect on its own in small foil trays, though you can easily elevate it with a few berries or a spoonful of whipped cream without adding many carbs. Pair it with coffee or tea, and it becomes a cozy little ritual—especially on chilly evenings.
3-Ingredient Baked Egg Custard
Ingredients
- 4 large eggs
- 2 cups heavy whipping cream
- 1/3 cup granular low-carb sweetener (such as erythritol or monk fruit blend), plus extra if needed
- Ground nutmeg, for optional topping
Directions
- Preheat your oven to 325°F (165°C). Set two small foil trays (around 5×7 inches) on a rimmed baking sheet.
- Whisk the eggs until fully combined and slightly frothy, but not overly foamy.
- Add the cream and sweetener, whisking until the mixture is smooth and pale. Taste and adjust sweetness if desired.
- Pour the mixture evenly into the trays, filling them about three-quarters full. Lightly sprinkle nutmeg on top if using.
- Carefully pour hot water into the baking sheet around the trays to create a shallow water bath.
- Bake for 30–40 minutes, until the edges are set but the center still has a slight wobble.
- Remove from the water bath and let cool for 10–15 minutes if serving warm, or refrigerate for 2–3 hours for a firmer texture.
- Add a final dusting of nutmeg if you like. Serve directly from the trays or slice into portions once chilled.
