Low-carb Breakfast for Me – Or a Light Dessert after Main Meal – What Could It Be – Old-Fashioned Egg Custard –

What have I found for breakfast these days when dieting is wise? Old-Fashioned Egg Custard from whatscookingamerica.net. Follow the link if you want the recipe. I made one substitution, half & half instead of whole milk. It’s creamier and has fewer carbs than milk. I’d guess that it has a little more fat than whole milk, but its very delicious in the morning with my coffee. Yes, a stalk of celery may be a better choice, but it doesn’t go well with that cup of java.

Simple to make:

4-6 eggs depending on size of eggs
1/2 cup sugar granulated
2 tsp. vanilla extract
3 cups whole milk (I like half & half), very hot but not boiling
Sprinkle nutmeg and/or cinnamon on top

Preheat oven to 350 degrees F. Adjust oven rack to center position. Place pot of water on the stove to heat to boiling. Lightly butter 6 ounce ramekins or custard cups and set them into a large baking dish. (This part is tricky. It’s very easy to splash water into the custard cups.)

In a large bowl, beat eggs slightly, add sugar, vanilla, and beat until dissolved. Mix in hot milk until completely blended. Pour mixture into prepared custard cups and sprinkle tops with nutmeg and/or cinnamon. Carefully pour hot water into the baking pan so that it surrounds the custard cups and comes at least half way up the sides of the cups.

Bake 30 minutes or until set around the edges but slightly jiggly in the center when shaken. Remove immediately from the oven and the water bath, cool on wire racks to room temperature, then cover with plastic wrap and refrigerate at least 2 hours before serving. Will keep several days in the fridge. Enjoy!