Vanilla Egg Custard
The vanilla egg custard is the nicer cousin of the crème brûlée if you wish! No waste, you need the whole eggs! Healthier, no heavy cream in the recipe!
Servings: 8 ramekins
- 5 eggs large
- ½ cup Sugar 100g
- 750 ml Milk
- 2 teaspoon Vanilla extract or a vanilla bean
Preheat the oven at 390F.
Beat the eggs with the sugar.
Add the milk and the vanilla extract and stir well.
Pour in a the ramekins that goes in the oven and bake it for 45 minutes at 390F.
Allow to cool down and garnish with fruits. Serve.
Calories: 148kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 80mg | Potassium: 163mg | Sugar: 17g | Vitamin A: 300IU | Calcium: 122mg | Iron: 1mg