Baked Custard Mix in a Mug
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A small dry mix of sugar, cornstarch, raisins and nutmeg packed in a bag inside an oven-safe mug. Add milk, vanilla and an egg yolk to bake a single custard.
Ingredients
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon raisins
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 egg yolk beaten
Equipment
- zip-top bags
- mug
- saucepan
- mixing bowl
Directions
- Stir the sugar, cornstarch, raisins, and nutmeg together and slip them into a small zip-top bag.
- Set the bag in an oven-safe mug that holds 1 1/2 to 2 cups.
Notes
Heat oven to 325°F. Bring the milk to a simmer in a medium pan. In a small bowl, combine the mix with the vanilla and beaten egg yolk. Stir in 1 tablespoon of the hot milk, then slowly add the rest, stirring until smooth. Pour into the mug and bake 15 minutes.
Storage: dry mix airtight in a cool, dry place up to 12 months. Baked custard refrigerated within 2 hours, use within 3 to 4 days.
Gifting: line mug with tissue, add colored cellophane and ribbon, include baking directions.
Nutrition
Serving: 333g | Calories: 361kcal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 6.3g | Trans Fat: 0g | Cholesterol: 210mg | Sodium: 179mg | Potassium: 471mg | Fiber: 0.5g | Sugar: 44g | Vitamin A: 666IU | Vitamin C: 0.3mg | Calcium: 312mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from the whole mix with 1 cup milk, 1/2 teaspoon vanilla extract, 1 egg yolk, beaten; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.