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  • Dani Flescher

    Baked Custard

  • Cass

    Buttermilk Pannacotta with Cinnamon-Caramel Sauce Recipe

  • Dorothy Slauson

    Basic egg custard pudding ~ Easy Egg Custard

  • Candace Kraus

    Adkins Friendly Egg Custard ~ 2C Heavy Cream • 2 Eggs • 2 Egg Yolks • ⅓C Sugar (Xylitol equivalent) • 1T Vanilla • Nutmeg ~ Add nutmeg to the top before baking ~ Bake @ 300' for 30-35 mins in 4 ramekins in water bath filled w hot (not boiling) water. Let cool in water bath 2hrs b/f serving ~ Can combine all ingreds in blender. The consistency seems much better, but double the bake time.

  • Connie T

    Easy Egg Custard Recipe at

  • Ryan Fasshauer

    Baked Egg Custard with Gruyère and Chives

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