Baked Cinnamon Custard
Baked Cinnamon Custard with Ginger & Turmeric infusion
Baked Egg Custard is great for postpartum as it includes a lot of egg yolks which are a good source of the nutrient Choline. (And it’s delicious too!)
Choline is an essential nutrient that helps with healing. It also supports brain development in newborn babies. So your requirements for Choline increase during pregnancy and are even higher whilst you’re breastfeeding.
Here’s how I make baked egg custard which is basically an omelette with sugar. (I know this because one time I made it and forgot to put in the sugar 🤦♀️.)
Ingredients
1 cup of cream
1.5 cups milk
1 cinnamon stick
4 egg yolks
1 whole egg
1/4 cup rapadura sugar or coconut sugar
2 teaspoon vanilla extract
6ish ramekins, jars or a baking dish to hold about 4 cups of fluid
☀️Warm the oven to 140 degrees.
☀️Warm up the cream and milk with the cinnamon stick in a saucepan until it’s getting little bubbles on the edge or just steaming but not boiling. Don’t burn it!
☀️Separate the yolks from the whites.
☀️Save the whites to pop in a frittata.
☀️Whisk the yolks together with the vanilla and sugar
☀️VERY slowly, (I use a ladle,) add the warm milk/cream mix to the egg mix stirring all the time. This prevents the egg yolks from scrambling.
☀️When it’s all mixed together, pour through a fine strainer (to fish out the gloopy bits) into little ramekins or glass jars. Or a smallish baking dish would work well too.
☀️Place the custard pots into a larger baking dish. Pour hot water into the baking dish (not into the custard) to half way up the side of the ramekins.
☀️Sprinkle a little ground nutmeg over the top of the custard.
☀️Bake for about 45 mins. Or until a skewer or knife comes out of the custard cleanly.
☀️I often make a frittata after making the custard as there are a bunch of egg whites leftover and I put them in the frittata so they don’t go to waste.
It took me a few goes to feel confident making baked custard. The first time I tried, it curdled because I had the oven too hot. Now I love the ritual of making baked custard. It feels a bit like magic when it comes out of the oven all wobbly and golden! ✨
