Simple 3-Ingredient Baked Egg Custard
This simple low-carb baked egg custard is the kind of comforting recipe passed down through generations—made with just a few basic ingredients yet deeply satisfying. With eggs, cream, and a touch of sweetener, it bakes into a smooth, pale custard with lightly golden edges. A sprinkle of nutmeg adds a warm aroma that fills the kitchen as it cooks. It’s not fancy, just a reliable dessert that always delivers.
Serve it warm right out of the oven while it’s soft and delicate, or chill it for a firmer, more pudding-like texture. It’s perfect on its own in small foil trays, but you can also dress it up with a few berries or a spoonful of whipped cream without adding many carbs. Pair it with coffee or tea for a simple, cozy treat—especially on cooler evenings.
3-Ingredient Baked Egg Custard
Ingredients
- 4 large eggs
- 2 cups heavy whipping cream
- 1/3 cup granulated low-carb sweetener (such as erythritol or monk fruit blend), plus more if needed
- Ground nutmeg, for optional topping
Directions
Preheat the oven to 325°F (165°C). Place two small foil trays (about 5×7 inches) on a rimmed baking sheet.
Whisk the eggs until fully blended and slightly frothy, but not overly airy.
Add the cream and sweetener, whisking until smooth and evenly combined. Taste and adjust sweetness if needed.
Pour the mixture evenly into the trays, filling each about three-quarters full. Lightly sprinkle nutmeg on top if desired.
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 while the center still jiggles slightly.
Remove from the water bath and let cool for 10–15 minutes if serving warm, or refrigerate for 2–3 hours for a firmer consistency.
Finish with an extra dusting of nutmeg if you like. Serve directly from the trays or slice into portions once chilled.
