Gingerbread Custard… breakfast-dessert!



There is not much more comforting than the silky, velvety, creamy, decadent feel of old-fashioned baked custard!

These are so good…spicy and not too sweet.  I love them warm, but chilling seems to accent the flavors.  Breakfast, dessert, midnight-snack – you can enjoy  a guilt-free  little cup of love anytime.





4 eggs

Pinch of salt

3/4 cups 2% milk

One 12-ounce can evaporated skim milk

1/4 cup DaVinci or Torani sugar free Gingerbread syrup OR 2 tablespoons molasses

1/2 cup Splenda Granular

1/2 teaspoon vanilla

1/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Cinnamon to sprinkle
Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9×13 baking pan. Set aside.

In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, vanilla, ginger, and cloves. Pour, through a fine mesh sieve, into the custard cups.  Sprinkle liberally with the cinnamon.

Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.

Remove from the water bath and allow to cool on a wire rack.  Makes 6 servings.

Per Serving (with molasses): 121 Calories; 7 g Protein; 5 g Tot Fat; 10 g Carb; 0 g Fiber; 5 g Sugar; 111 mg Sodium

Per Serving (with sf syrup): 100 Calories; 7 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 2 g Sugar; 109 mg Sodium


11 Comments Add yours

  1. Orchid64 says:

    These look fabulous. How many calories in a serving?

    1. Linda says:

      Ooops, sorry about that!
      It’s up there now.

  2. Debbie says:

    It looks delish!! I’ll have to give it a try.

  3. Amy says:

    Linda…How did you know that I just picked up the Torani SF Gingerbread Syrup this week?! I like it much better than the pumpkin pie syrup. I have been using it in my coffee, but will try this next week!

  4. Kevin says:

    These would certainly be amazing treats!

  5. Melinda says:

    Hey! I have gingerbread syrup too… and I also found a nice packet of ginger spice that I picked up on sale at Kroger awhile back… this is awesome!

  6. Tammy says:

    I made these this past weekend. Just bought ramekins and have been itching to use them. This was EASY – less than 5 minutes to whisk up and put in the oven. I had one warm and fridged the rest. I prefer it very cold! Delicious!

  7. Linda, I am thinking that a swap of the SF Torani Egg Nog Syrup would make these Egg Nog Custards. What do you think? Maybe a little nutmeg, too? esp on top? Kelly

    1. Linda says:

      Yes, yes, yes!! That would be wonderful! I do love fresh nutmeg on top…gives a sort of crust that’s so good!

  8. Kristen says:

    Linda, I just stumbled upon your blog! So great! Thanks for the recipe, I’m inspired. 🙂

  9. Katie says:

    your recipie doesn’t mention when to add the cloves or the ginger…just realized I missed these in my cups! Hope they still taste okay. 25 minutes was def not enough time for me….still very liquidy…

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