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Savory Baked Egg Custard - A Silky, Protein-Packed Delight

This savory baked egg custard is a comforting dish that offers a rich, creamy flavor with a hint of cheese and herbs. Its silky texture makes it a delight to eat, providing a gentle melt-in-your-mouth experience. Anyone looking for a nourishing meal that is easy to chew will surely appreciate this custard.
Texture: Each bite practically melts on your tongue.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Custard Base
  • 4 large eggs beaten well for a smoother texture
  • 2 cups whole milk for creaminess; can substitute with a non-dairy milk if preferred
  • 1 cup shredded cheese such as cheddar or mozzarella; ensure it's finely shredded for easy melting
  • 1 teaspoon salt adjust according to taste
  • 1/4 teaspoon black pepper optional; can omit for a milder flavor
  • 1 tablespoon fresh herbs like chives or parsley, finely chopped for flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, whisk the eggs until well combined and smooth. Gradually add in the milk while continuing to whisk, ensuring the mixture is fully blended.
  2. Stir in the shredded cheese, salt, black pepper, and fresh herbs until evenly distributed. This will create a flavorful base that adds creaminess to the custard.
  3. Pour the mixture into a greased 1-quart baking dish or individual ramekins. Place the dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the custard dish. This water bath will help cook the custard gently.
  4. Bake for 30 minutes, or until the custard is set and a knife inserted in the center comes out clean. The edges should be lightly golden, and the center should jiggle slightly but not be liquid.

Notes

Texture Tips: For an even softer texture, you might choose to blend the mixture before pouring it into the baking dish. If a smoother consistency is desired, use an immersion blender to puree the baked custard after it cools slightly, ensuring a velvety finish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To test for doneness, gently shake the dish; it should have a slight wobble but not be liquid. Allow to cool slightly before serving for the best texture.