Description
This Sugar-Free Old-Fashioned Baked Custard is a smooth, creamy dessert with delicate vanilla flavor and warm hints of cinnamon and nutmeg. Made with simple everyday ingredients and baked gently in a water bath, this classic custard has a silky, tender texture and comforting old-fashioned flavor without regular sugar.
Ingredients
Scale
- 6 large eggs
- 4 cups whole milk
- 2/3 cup granulated sugar-free sweetener
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Hot water, as needed for the water bath
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a deep oven-safe baking dish and place it inside a larger roasting pan.
- Crack the eggs into a large mixing bowl. Add the sugar-free sweetener, vanilla extract, and salt. Whisk until smooth and well combined.
- Warm the milk in a saucepan or microwave-safe bowl until hot but not boiling.
- Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from scrambling.
- Pour the custard mixture into the prepared baking dish.
- Sprinkle the ground nutmeg and cinnamon evenly over the top.
- Carefully pour hot water into the roasting pan until it reaches about 1 inch up the side of the custard dish.
- Carefully transfer the roasting pan to the oven.
- Bake for 45–60 minutes, or until the edges are set and the center still has a gentle wobble.
- Insert a toothpick near the center. It should come out mostly clean.
- Carefully remove the custard dish from the water bath and let it cool for at least 20 minutes.
- Serve warm for a soft, delicate texture, or refrigerate until fully chilled for a firmer custard.
- Sprinkle with a little extra cinnamon before serving, if desired.
Notes
- Warm the milk gently and do not let it boil. Very hot milk can cause the eggs to scramble.
- Whisk continuously while adding the warm milk for the smoothest custard.
- Do not skip the water bath. It helps the custard bake gently and evenly for a creamy, silky texture.
- Remove the custard while the center still has a slight wobble. Overbaking can make it rubbery.
- Allow the custard to cool gradually before serving or refrigerating.
- For a firmer texture and cleaner slices, refrigerate for at least 2 hours.
- Store covered in the refrigerator for up to 4 days.
- Allulose, monk fruit, erythritol blends, or another baking-friendly granulated sugar substitute can be used. Sweetness and texture may vary depending on the sweetener.
- For variations, try almond, coconut, or maple extract, or serve with sugar-free whipped cream, berries, or sugar-free caramel sauce.
- For a dairy-free version, unsweetened almond or coconut milk can be substituted, although the texture will be somewhat different.
- Nutrition information is approximate and may vary depending on the milk, sweetener, and toppings used.
- Prep Time: 10 minutes
- Cook Time: 45–60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 145 per serving
- Fat: 8g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 9g
Keywords: Sugar-Free Old-Fashioned Baked Custard