This low-carb baked egg custard is the kind of humble comfort my grandpa used to make when the pantry was nearly empty. Just three ingredients—eggs, cream, and a touch of sweetener—transform into something quietly special. It bakes into a smooth, pale yellow custard with golden edges and a sprinkle of nutmeg that makes the whole kitchen smell cozy. Nothing fancy, just a dessert that always hits the spot.

Serve it warm from the oven for a soft, spoonable treat, or chill it for a firmer, pudding-like texture. It’s lovely on its own in foil trays, but you can dress it up with fresh berries or a dollop of whipped cream without adding many carbs. A cup of coffee or tea alongside turns it into a simple evening ritual—especially on cold nights.

3-Ingredient Baked Egg Custard

Ingredients

Directions

1. Preheat oven to 325°F (165°C). Place two small foil trays (about 5×7 inches) on a rimmed baking sheet.
2. Whisk eggs until blended and slightly frothy (not foamy).
3. Add cream and sweetener; whisk until smooth and pale yellow. Taste and adjust sweetness if needed.
4. Divide mixture between trays, filling about 3/4 full. Sprinkle lightly with nutmeg if using.
5. Pour hot water into the baking sheet around trays, creating a shallow water bath.
6. Bake 30–40 minutes, until custard is set at edges with a slight jiggle in the center.
7. Remove trays from water bath; cool 10–15 minutes before serving warm, or chill 2–3 hours for firmer texture.
8. Dust with extra nutmeg before serving, if desired. Scoop straight from trays or cut into squares once chilled.