Breakfast Custard Recipe

5 4 4
Breakfast Custard Recipe
Breakfast Custard Recipe photo by Taste of Home
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Breakfast Custard Recipe

Read Reviews
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Publisher Photo
With a side of warmed ham and whole wheat toast, this custard makes for a satisfying breakfast.
Recommended: Top 10 Rhubarb Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1 cup whole milk
  • 1 teaspoon cornstarch
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded cheddar cheese

Directions

Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups.
Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
Originally published as Breakfast Custard in Country Woman March/April 1995, p35

Nutritional Facts

1 each: 215 calories, 17g fat (9g saturated fat), 251mg cholesterol, 396mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 11g protein.

  • 4 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1 cup whole milk
  • 1 teaspoon cornstarch
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded cheddar cheese
  1. Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups.
  2. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
Originally published as Breakfast Custard in Country Woman March/April 1995, p35

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Reviews forBreakfast Custard

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sgronholz User ID: 1473861 28838
Reviewed Jul. 13, 2014

"I just recently discovered this recipe and have made it twice already. I prepare a brunch every Sunday for my husband and me, and this is a nice addition to the menu!"

MY REVIEW
Orbs User ID: 7287623 11072
Reviewed Jun. 8, 2014

"I cut the recipe in half and added sautéed onion, sliced carrots and jalapenos. I substituted shredded Swiss cheese for the cheddar cheese; and served it for dinner with veggie sausage links and toast. Delicious."

MY REVIEW
courtneymartin User ID: 3429486 19267
Reviewed Oct. 27, 2013

"This is a wonderful egg breakfast dish. My kids love it and ask me to make it all the time."

MY REVIEW
stevennicole User ID: 2190603 14369
Reviewed Apr. 3, 2011

"this was very good-light and fluffy. I made a 1/2 batch and it worked out fine. I'll try cutting down on the butter just to save a few calories next time."

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