This Royal Custard is a timeless dessert that balances the rich, silky texture of egg-based custard with the airy sweetness of meringue. The base combines evaporated skim milk, sugar, and vanilla for a smooth, comforting flavor profile, while a touch of nutmeg adds warmth. Topped with a delicate raspberry jam layer and a fluffy meringue cap, it offers a beautiful contrast in textures. The meringue browns beautifully in the oven, creating a slightly crisp exterior that gives way to the soft custard beneath. It’s an elegant yet approachable treat perfect for weekend brunches, dinner parties, or whenever you crave a homemade dessert that feels special without being overly complicated. Serve warm or chilled for a refreshing finish to any meal.
Royal Custard
Description
This Royal Custard is a timeless dessert that balances the rich, silky texture of egg-based custard with the airy sweetness of meringue. The base combines evaporated skim milk, sugar, and vanilla for a smooth, comforting flavor profile, while a touch of nutmeg adds warmth. Topped with a delicate raspberry jam layer and a fluffy meringue cap, it offers a beautiful contrast in textures. The meringue browns beautifully in the oven, creating a slightly crisp exterior that gives way to the soft custard beneath. It&# 226;ÂÂs an elegant yet approachable treat perfect for weekend brunches, dinner parties, or whenever you crave a homemade dessert that feels special without being overly complicated. Serve warm or chilled for a refreshing finish to any meal.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl, whisk together the evaporated skim milk, sugar, salt, vanilla, nutmeg, and egg yolks until well combined and smooth.
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Divide the custard mixture evenly among four individual custard cups or ramekins.
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Place the custard cups in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the cups.
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Bake in the preheated oven for 45 minutes to 1 hour, or until a knife inserted near the center comes out clean.
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Remove the custards from the oven and spread the raspberry jam evenly over the top of each custard.
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While the custard bakes, prepare the meringue: In a medium bowl, beat 4 egg whites with an electric mixer until frothy.
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Add 1/4 teaspoon salt and 1/4 teaspoon cream of tartar to the egg whites and continue beating.
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Gradually add 1/4 cup sugar, one teaspoon at a time, while beating on high speed.
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Add 1/2 teaspoon vanilla and continue beating until stiff, glossy peaks form that fold over slightly when the beater is removed.
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Spoon or pipe the meringue over the jam-topped custards, ensuring you seal the meringue completely around the edges to prevent shrinking.
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Use a spoon to create swirls or peaks on top of the meringue for decoration.
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Return the custards to the oven and bake for 10 to 15 minutes, or until the meringue is delicately browned.
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Serve warm or chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 128.4kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 662.6mg28%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 0.5g2%
- Sugars 27.0g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water bath is hot when placing the custards in the oven to promote even cooking and prevent curdling.
Do not open the oven door during the baking process, as sudden temperature changes can cause the custard to collapse or the meringue to shrink.
Any leftover custard can be stored in the refrigerator covered with plastic wrap for up to 3 days.
You can substitute the raspberry jam with any favorite fruit preserve or compote for a different flavor profile.
