Baked Custard by Milly Haskin
45 mins (prep 10, cooking 35)
6 ingredients
4 servings
This recipe was given to me by my co-worker, Judy Wedman, and was originally written by her beloved mother, Milly Haskin. This recipe makes four individual servings--each ramekin filled with a silky, smooth custard and topped with a sprinkling of nutmeg. This custard was a staple during my tonsillectomy recovery, as it's one of the only foods that slid easily down my throat as well as provided much-needed protein.

Categories:  <-60-mins , puddings-and-mousses , low-calorie , heirloom~historical , egg , low-in... , eggs~dairy , time-to-make , dessert ,
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Serving Size (75.78 g)
Servings 4
Amount per Serving
Calories 291.76 Calories from Fat 31.23
% Daily Value *
Total Fat 3.47g 21.36%
Saturated Fat 2.16g 43.19%
Trans Fat 0.0g %
Cholesterol 41.4mg 55.2%
Sodium 459.6mg 76.6%
Total Carbohydrate 44.76g 59.68%
Dietary Fiber 0.0 g 0.06%
Sugars 44.65 g %
Protein 20.58g 164.65%
Vitamin A 105.0IU% Vitamin C 3.42mg%
Calcium 710.67mg% Iron 0.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4