Brunch

Baked Savory Custard by Mark Bittman is for Dinner.

Baked Savory Custard by Mark Bittman takes 20 minutes to prepare.

Baked Savory Custard by Mark Bittman takes 40 minutes to cook.

Baked Savory Custard by Mark Bittman makes 6 servings.

The ingredients for Baked Savory Custard by Mark Bittman are:

2c. nonfat milk
1/2 t. dried thyme
2 eggs
2 egg yolks
pinch cayenne
1/2 t. salt
You can add spinach, or any other cooked, chopped vegetables just before baking.

Here is how you make Baked Savory Custard by Mark Bittman:

Heat milk and thyme in a saucepan until it just begins to steam. Preheat oven to 300 deg. and put a kettle of water on to boil. Whisk eggs, cayenne, and salt in a medium bowl until blended. Gradually add the hot milk to the eggs, whisking constantly. Pour the mixture inot a 1-quart dish or into 6 small ramekins or custard cups.Put the dish or ramekins in a baking pan and pour hot water into the pan to within about 1 inch of the top of the dish or ramekins. Bake until mixtures is just set, about 40 minutes.Number of Servings: 6Recipe submitted by SparkPeople user BIZYGAL.

The nutritional information for Baked Savory Custard by Mark Bittman is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 71.7

• Total Fat: 3.3 g
• Cholesterol: 140.7 mg
• Sodium: 260.0 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 0.1 g
• Protein: 5.8 g

Baked Savory Custard by Mark Bittman is French cuisine.

The dietary needs meet for Baked Savory Custard by Mark Bittman is Vegetarian