Light and Fluffy Baked Egg Custard Recipe

1. Preheat the oven: Preheat your oven to 350°F (180°C). Lightly grease four oven-safe ramekins and place them on a baking sheet.
2. Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until light and frothy.
3. Heat the milk: Add the skim milk, vanilla extract, sweetener, and half of the cinnamon to a saucepan. Heat gently until the mixture is steaming and just beginning to simmer. Do not allow it to boil.
4. Combine the custard: Slowly pour the warm milk mixture into the eggs while whisking constantly. Adding the milk gradually prevents the eggs from scrambling.
5. Strain and flavor: Pour the custard through a fine-mesh sieve into a large measuring jug. Stir in the orange juice and most of the orange zest, reserving a little zest for serving.
6. Bake the custards: Divide the mixture evenly among the prepared ramekins. Sprinkle each serving with a pinch of nutmeg. Bake for 50–60 minutes, or until the edges are set and the centers have a slight wobble.
7. Cool and chill: Remove the custards from the oven and allow them to cool completely. Refrigerate for at least 3–4 hours before serving.
8. Garnish and serve: Sprinkle the chilled custards with the remaining cinnamon and orange zest. Serve with fresh mixed berries.

Tips for the Best Baked Egg Custard

• Whisk continuously when adding the warm milk to create a smooth custard.
• Avoid boiling the milk, as excessive heat may cause the eggs to curdle.
• For a more delicate texture, bake the ramekins in a water bath.
• The custard is ready when the edges are firm but the center still jiggles slightly.
• Chill the dessert thoroughly for the best flavor and consistency.

Flavor Variations

• Add a few drops of almond extract for a subtle nutty flavor.
• Replace the cinnamon with cardamom for a fragrant twist.
• Serve with blackberries, cherries, or sliced peaches instead of mixed berries.
• Top with chopped nuts or a spoonful of whipped cream before serving.

Storage

Cover the baked custards and refrigerate them for up to three days. Add the berries and garnishes just before serving.

This easy baked egg custard with orange and berries is creamy, delicately spiced, and ideal when you want a light make-ahead dessert.