Baked Cinnamon Custard Recipe
Desserts have gotten pretty fancy over the years — intricately-decorated cakes, themed cupcakes for special occasions, and elaborate sugar cookies in different shapes. But sometimes, a good old fashioned basic dessert is just what you need to complete a meal. This recipe for baked cinnamon custard is simple, yet creamy and delicious. Recipe developer Miriam Hahn brings us this recipe and says, "My favorite thing about this recipe is how versatile it is. You can enjoy it completely on its own, top it with fresh fruit, or add whipped cream. It's light, satisfying, and won't put you over the edge in terms of fullness. The other nice thing about this recipe is the short list of pantry staple ingredients needed, and speedy prep time. In just 5 minutes, you can have your custard in the oven, and on its way to creamy perfection. Read on to learn how to make this easy and quick baked cinnamon custard recipe.
Gather the ingredients for baked cinnamon custard
For this recipe, you'll need eggs, whole milk, sugar, cinnamon, and salt. Pretty easy list, right? Hahn says the cinnamon is what adds a warm and cozy flavor to the custard. You can also add a bit of vanilla extract if you want, about ½ teaspoon.
Combine the custard ingredients
Start by preheating the oven to 350 F. Whisk the room temperature eggs in a large bowl, just enough to break down the yolks. Then, add the milk, sugar, cinnamon, optional vanilla, and salt. If there are any large clumps of cinnamon, use your whisk to dissolve them.
Pour the mixture into ramekins
Place 6 4-ounce ramekins in a 9-x 13-inch baking dish. Distribute the batter evenly between the ramekins. "I love to use a batter bowl with a spout for this. It's cleaner than spooning the batter into the ramekins," Hahn shares. Now, add some hot water to the baking dish so that it covers the base of the ramekins halfway. Work slowly so that the water doesn't splash into the custard-filled ramekins.
Bake, cool, and serve the custard
Pop the baking dish into the oven, and bake for 50 minutes, or until an inserted knife comes out clean. Once you take them out of the oven, transfer to a cooling rack, and let cool for 15 minutes. Top each with more cinnamon or optional fruit, and serve warm, at room temperature, or chilled. These are a delicious dessert option to include at brunch, a baby shower, afternoon tea, or dinner party. Hahn says they will last for 3 days in the fridge.
- 2 eggs, room temperature
- 2 cups whole milk
- ⅓ cup sugar
- ¼ teaspoon cinnamon, plus extra for topping
- ¼ teaspoon salt
- ½ teaspoon vanilla
- Fruit for topping
- Preheat the oven to 350 F.
- Crack the eggs into a large bow, and whisk lightly. Add the milk, sugar, cinnamon, optional vanilla, and salt. Whisk until combined.
- Pour the mixture into 6 4-ounce ramekins. Place the ramekins into a 9-x 13-inch baking tray. Slowly add some hot water to the baking dish so that it covers the base of the ramekins halfway.
- Bake for 50 minutes. Cool the ramekins on a wire cooling rack for 15 minutes, and sprinkle with more cinnamon. Serve warm, or chilled with optional fruit on top.
| Calories per Serving | 113 |
| Total Fat | 4.0 g |
| Saturated Fat | 2.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 61.5 mg |
| Total Carbohydrates | 15.2 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 15.3 g |
| Sodium | 152.3 mg |
| Protein | 4.4 g |
