Simple 3-Ingredient Baked Egg Custard

This simple low-carb baked egg custard is the kind of comforting dish my grandpa would make when ingredients were scarce. With just three basics—eggs, cream, and a bit of sweetener—it turns into something surprisingly satisfying. As it bakes, it forms a silky, light-yellow custard with gently golden edges, finished with a hint of nutmeg that fills the kitchen with warmth. It’s not elaborate, just a dependable dessert that always feels right.

Serve it straight from the oven while it’s soft and delicate, or refrigerate it for a firmer, more pudding-like consistency. It’s perfect on its own in small foil trays, though you can easily elevate it with a few berries or a spoonful of whipped cream without adding many carbs. Pair it with coffee or tea, and it becomes a cozy little ritual—especially on chilly evenings.

3-Ingredient Baked Egg Custard

Ingredients

• 4 large eggs
• 2 cups heavy whipping cream
• 1/3 cup granular low-carb sweetener (such as erythritol or monk fruit blend), plus extra if needed
• Ground nutmeg, for optional topping

Directions

1. Preheat your oven to 325°F (165°C). Set two small foil trays (around 5×7 inches) on a rimmed baking sheet.
2. Whisk the eggs until fully combined and slightly frothy, but not overly foamy.
3. Add the cream and sweetener, whisking until the mixture is smooth and pale. Taste and adjust sweetness if desired.
4. Pour the mixture evenly into the trays, filling them about three-quarters full. Lightly sprinkle nutmeg on top if using.
5. Carefully pour hot water into the baking sheet around the trays to create a shallow water bath.
6. Bake for 30–40 minutes, until the edges are set but the center still has a slight wobble.
7. Remove from the water bath and let cool for 10–15 minutes if serving warm, or refrigerate for 2–3 hours for a firmer texture.
8. Add a final dusting of nutmeg if you like. Serve directly from the trays or slice into portions once chilled.