Custard Nutmeg Bake
A delightful blend of creamy custard infused with warm nutmeg spice, perfect for special occasions or cozy weekends.
Ingrédients
For the custard base
- 2 cups milk Dairy or dairy-free alternatives like almond or coconut milk can be used.
- 4 large eggs Can substitute with flax eggs for a vegan option.
- 1 cup sugar Consider using honey or maple syrup as a substitute.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg Cinnamon or cardamom can be alternatives.
- 1/4 teaspoon salt
- 1/4 cup butter, melted
Instructions
Preparation
- Start by measuring out all your ingredients and preheat your oven to 350°F (175°C).
Making the Custard
- In a large mixing bowl, whisk together the eggs and sugar until smooth and pale.
- Add the milk, melted butter, vanilla extract, nutmeg, and salt to the egg mixture, whisking until well combined.
Baking
- Grease an appropriate-sized baking dish with butter and pour the custard mixture into it.
- Bake in the preheated oven for 45 minutes, or until the center is set and lightly browned.
Serving
- Let the Custard Nutmeg Bake cool for a few minutes before serving. Cut into squares or scoop out gently.
- Serve warm or chilled, and consider adding toppings like grated nutmeg, whipped cream, or fresh fruits.
Notes
Store leftovers in the refrigerator for 3-4 days, covered to prevent odors. Can be frozen tightly wrapped for future enjoyment.