Name: Creamy Egg Custard with Buckwheat Crunch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 1 tablespoon Egg White; 0.5 cup Whole Milk; 1.5 tablespoons Buckwheat Groats; 1 teaspoon Salted Butter; 1.5 teaspoons Maple Syrup; 0.25 teaspoon Vanilla Extract

Nutrition

Per serving

276 calories

Protein: 14g; 21% of calories
Carbs: 25g; 36% of calories
Fat: 14g; 43% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 325°F and prepare a small baking dish or ramekin.
Whisk together the whole egg, egg white, milk, maple syrup, and vanilla extract until the mixture is completely smooth and well combined.
Pour the custard base into the ramekin and place it inside a larger baking pan filled with an inch of hot water to create a water bath.
Bake for 30 to 35 minutes or until the edges are set but the center still has a slight, gentle jiggle.
While the custard bakes, melt the butter in a small pan over medium heat and add the raw buckwheat groats.
Toast the buckwheat for 3 to 5 minutes, stirring constantly, until it turns a deep golden brown and smells toasted.
Remove the custard from the oven and water bath, then let it cool for a few minutes before topping with the warm buckwheat crunch.

Nutrition

Ingredients

Instructions

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