Know what’s on your plate
Egg custard
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 95 kcal —
- Protein 5.9 g 12%
- Carbohydrate 11 g 4%
- Fat 3.4 g 4%
- Saturated fat 1.6 g 8%
- Fibre 0 g 0%
- Sugars 11 g —
- Sodium 73 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 45 µg 5%
- Vitamin C 1 mg 1%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.28 mg 2%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.82 mg 16%
- Vitamin B6 0.07 mg 4%
- Biotin (B7) 6.8 µg 23%
- Folate (B9) 12 µg 3%
- Vitamin B12 1.3 µg 54%
Minerals
- Calcium 130 mg 10%
- Iron 0.37 mg 2%
- Magnesium 13 mg 3%
- Phosphorus 130 mg 10%
- Potassium 186 mg 4%
- Zinc 0.7 mg 6%
- Copper 0.02 mg 2%
- Manganese 0.01 mg 0%
- Selenium 5 µg 9%
- Iodine 40 µg 27%
Similar foods
- Egg custard piecommercially prepared210 kcal / 100 g
- Egg custard dessertbaked, homemade104 kcal / 100 g
- Vanilla egg custardhomemade174 kcal / 100 g
- Egg custard dry mix410 kcal / 100 g
- Custard tartindividual263 kcal / 100 g
- Milk and egg pudding246 kcal / 100 g
- Custard puddingcrème caramel or brulee, flavoured, homemade417 kcal / 100 g
- Cream puddingwith egg yolk244 kcal / 100 g
- Confectioners' custard153 kcal / 100 g
- Vanilla puddingwith egg127 kcal / 100 g
Questions about Egg custard
How do you stop egg custard from curdling?
Bake it gently in a water bath: set the dish in a roasting tin, pour in hot water to come halfway up its sides, and cook at 150°C until the edges are set but the centre still wobbles slightly. A high oven or overcooking makes the eggs turn grainy.
How can you tell when baked egg custard is ready?
Gently nudge the dish: the outer part should look set, while the middle gives a small wobble rather than sloshing. It will firm up as it cools, so take it out before the centre is completely solid.
Can you make egg custard without a water bath?
You can, but the edges are more likely to overcook before the middle sets. For a gentler bake, put the custard in a deep ovenproof dish and place it in a larger tin of hot water.
How should you store egg custard?
Cover it and refrigerate once cool, ideally within two hours of cooking; eat it within three days. Keep it chilled rather than leaving it at room temperature, where its egg and milk base can spoil.
What flavours go well with egg custard?
Nutmeg is the classic warming topping, while vanilla, cinnamon and citrus zest also suit its creamy, mild flavour. Serve it with stewed fruit, poached pears or a spoonful of berry compote.
What is the difference between egg custard and custard?
Egg custard is usually a set, baked dessert made from eggs and milk, while custard often means a pourable sauce thickened on the hob. Egg custard has 5.9 g protein per 100 g, compared with 4 g in custard.
Can you freeze egg custard?
Freezing is possible, but thawed custard often turns watery or grainy because the eggs and milk separate. It is best made fresh and kept chilled for a few days instead.
Does egg custard need to be chilled before serving?
No: it can be eaten warm after it has had time to set, or chilled for a firmer texture. If you chill it, cover the surface to prevent a skin forming.
Source: CoFID (UK) 12-573 · per 100 g · carbohydrate per EU label, fibre excluded
