Egg custards, dry mix, prepared with 2% milk
Whole food · Sweets
Photo: Wikipedia
This is a classic, comforting dessert made from a dry mix of sugar, cornstarch, and egg flavorings, whisked with 2% milk and baked until set. It yields a smooth, creamy, and slightly jiggly texture with a sweet, mild vanilla or nutmeg profile. Nutritionally, it's a moderate-carb, low-fat treat that provides a decent source of protein from the milk and egg components.
Calorie split: 15% protein · 63% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love its silky, smooth texture and sweet, comforting taste that evokes nostalgia. It's a versatile base that can be enjoyed plain, with a sprinkle of nutmeg, or paired with fresh berries.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can cause blood-sugar spikes, making it less ideal for those managing diabetes. To counteract this, pair it with a source of protein or healthy fat (like a handful of nuts) and practice portion control. Also, be mindful of any egg or dairy allergies.
Key benefits
- Good source of protein for muscle maintenance.
- Provides calcium for bone health.
- Low in fat, especially when made with 2% milk.
- Simple, quick, and economical dessert option.
- Offers a comforting, nostalgic flavor profile.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'skin' that forms on top of a cooling custard is actually a layer of coagulated milk proteins and sugars, and it's considered a delicacy by many.
Full nutrition (USDA data · scales with serving)
| Water | 74.4 g |
| Energy | 112 kcal |
| Energy | 470 kj |
| Protein | 4.1 g |
| Total lipid (fat) | 2.8 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 17.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.6 g |
| Sucrose | 0.01 g |
| Glucose | 0.01 g |
| Fructose | 0.01 g |
| Lactose | 4.6 g |
| Maltose | 0.01 g |
| Galactose | 0.01 g |
| Calcium, Ca | 146 mg |
| Iron, Fe | 0.33 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 214 mg |
| Sodium, Na | 87.0 mg |
| Zinc, Zn | 0.61 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 4.9 ug |
| Fluoride, F | 3.1 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 0.14 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 13.5 mg |
| Betaine | 0.90 mg |
| Vitamin B-12 | 0.58 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 61.0 ug |
| Retinol | 60.0 ug |
| Carotene, beta | 4.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 208 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.03 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 44.0 iu |
| Vitamin D (D2 + D3) | 1.1 ug |
| Vitamin D3 (cholecalciferol) | 1.1 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.05 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.17 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.74 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.30 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.90 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 0.81 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.20 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.08 g |
| Cholesterol | 49.0 mg |
| Stigmasterol | 0.00 mg |
| Campesterol | 0.00 mg |
| Beta-sitosterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.05 g |
| Threonine | 0.16 g |
| Isoleucine | 0.23 g |
| Leucine | 0.40 g |
| Lysine | 0.30 g |
| Methionine | 0.10 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.19 g |
| Tyrosine | 0.18 g |
| Valine | 0.26 g |
| Arginine | 0.16 g |
| Histidine | 0.09 g |
| Alanine | 0.16 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 0.88 g |
| Glycine | 0.09 g |
| Proline | 0.39 g |
| Serine | 0.26 g |
| Hydroxyproline | 0.00 g |
FAQ
What is the difference between egg custard and a custard made with just cornstarch?
Egg custard uses eggs as the primary thickener, resulting in a richer, more delicate texture. Cornstarch-based custards (like pastry cream) are thicker, more stable, and often used in pies and pastries.
Can I use skim milk instead of 2% milk?
Yes, you can use skim milk, but the custard will be less creamy and may have a slightly thinner texture. Using 2% or whole milk will yield a richer result.
How do I prevent my custard from curdling?
To prevent curdling, cook the custard over low heat, stirring constantly. Don't let it boil, and consider using a double boiler. Straining the mixture before baking can also help ensure a smooth texture.
Is egg custard gluten-free?
Most dry mixes for egg custard are gluten-free, but always check the label for any added thickeners or flavorings that might contain gluten.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.12 kcal/g · 15% calories from protein · 0.0 g fiber · 4.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.