Rich Mexican Custard
Indulge in the silky, luxurious charm of Rich Mexican Custard, a dessert that seamlessly blends classic custard creaminess with warm, aromatic spices. Infused with ground cinnamon and a splash of vanilla extract, this decadent treat balances subtle sweetness and velvety texture, thanks to the perfect combination of whole milk, heavy cream, and sweetened condensed milk. Gently baked in a water bath, the custard achieves its signature smoothness, with just the right jiggle to satisfy your senses. Perfectly portioned into individual ramekins and optionally garnished with a sprinkle of nutmeg, this recipe makes an elegant dessert that’s ideal for dinner parties or special occasions. With just 15 minutes of prep and six generous servings, this Mexican-inspired classic is a surefire way to elevate your dessert repertoire. Keywords: Mexican custard recipe, cinnamon custard, creamy dessert ideas, baked custard, easy custard recipe.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Ground cinnamon
- 2 teaspoons Vanilla extract
- 4 whole Large eggs
- 0.5 cup Granulated sugar
- 0.333 cup Sweetened condensed milk
- 0.25 teaspoon Ground nutmeg (for garnish, optional)
Instructions
Preheat your oven to 325°F (160°C).
In a medium-sized saucepan, combine the whole milk, heavy cream, and ground cinnamon. Heat over medium-low heat, stirring occasionally, until the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
In a mixing bowl, whisk together the eggs, granulated sugar, and sweetened condensed milk until smooth and creamy.
Gradually add the warm milk mixture to the egg mixture, whisking constantly to avoid curdling.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or cooked egg bits.
Divide the custard evenly among 6 ramekins or oven-safe custard cups.
Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
Bake in the preheated oven for 40–50 minutes, or until the custards are just set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.
Before serving, optionally sprinkle a light dusting of nutmeg on top for added flavor.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 28.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 147 mg | 11% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
