Wayne Gisslen

Baked Custard

Preparation info
  • portions:

    12

    portion size: 5 oz 142 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Combine the eggs, sugar, salt, and vanilla in a mixing bowl. Mix until thoroughly blended, but do not whip.
  2. Scald the milk in a double boiler or in a saucepan over low heat.
  3. Gradually pour the milk into the egg mixture, stirring constantly.
  4. Skim off all foam from the surface of the liquid.
  5. Arrange custard cups in a shallow baking p

Per serving: Calories, 190; Protein, 8 g; Fat, 7 g (33% cal.); Cholesterol, 175 mg; Carbohydrates, 24 g; Fiber, 0 g; Sodium, 190 mg.