Creamy Baked Egg Custard

This silky baked egg custard is warm, gently spiced, and irresistibly smooth with a soft melt-in-your-mouth finish.

Ingredients

• 2 cups whole milk
• 4 large eggs
• 1/3 cup honey or maple syrup
• 1 scoop (about 30 g) vanilla protein powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pinch salt
• 1/2 cup diced ripe mango
• 2 tbsp chopped pistachios

Instructions

1. Preheat your oven to 325°F (160°C) and lightly grease a baking dish or 4 ramekins.
2. In a mixing bowl, whisk together the eggs, milk, honey, protein powder, vanilla, cinnamon, nutmeg, and salt until completely smooth.
3. Pour the mixture through a fine sieve for an extra silky texture, then transfer it to the baking dish or divide among ramekins.
4. Place the dish in a larger pan and add hot water to the pan until it comes halfway up the sides to create a gentle water bath.
5. Bake for 35–45 minutes, or until the custard is just set around the edges but still slightly jiggly in the center.
6. Remove from the water bath and let cool for 10–15 minutes. Serve warm or chill until fully set.
7. Top with diced mango and chopped pistachios before serving for a sweet, creamy finish.

Tip: Don’t overbake—custard continues to set as it cools, so pull it from the oven when the center still has a slight wobble.