20-Min Egg Custard Cups with Espresso
Creamy baked egg custard in minutes — no pastry needed. Serve warm with a shot of espresso for the perfect Chinese-inspired bite.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
- 4 large eggs
- ¾ cup whole milk
- ¼ cup sweetened condensed milk
- ½ tsp vanilla extract
- 2 tbsp sugar
- 1 cup espresso (hot, for serving)
Instructions
- 1
Preheat oven to 350°F. Place 4 small ramekins or muffin tins in a baking dish.
- 2
Whisk eggs, whole milk, condensed milk, vanilla, and sugar in a bowl until smooth and combined.
- 3
Divide mixture evenly among ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekin sides.
- 4
Bake 12-14 minutes — tops should jiggle slightly when shaken but the center should not slosh.
- 5
Remove from oven and let cool 2 minutes. Run a knife around the edges if serving warm from the ramekin.
- 6
Serve warm alongside a shot of hot espresso for dipping or sipping between bites.
Tools you’ll need
- oven
- 4 small ramekins (4-6 oz each) or muffin tin
- baking dish (9x13 inch)
- mixing bowl
- whisk
- kettle (for hot water)
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