Old-Fashioned Gingersnap Custard

Makes 4 (1/2-cup) servings

Ingredients:

• 2 large eggs, preferably omega-3 enriched
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 1/2 cups 1% milk, heated until very hot
• Ground nutmeg for garnish (optional)

Directions:

Preheat the oven to 350°F with an oven rack in the center position. Coat four 6-ounce custard cups with cooking spray and set them in a baking pan or dish large enough to hold them without crowding.

In a large bowl, beat the eggs slightly with a fork or small whisk. Add the agave nectar, vanilla extract, cinnamon, ginger, cloves, and salt and whisk to combine. Mix in the hot milk until blended. There will be about 2 cups. Pour 1/2 cup of the custard mixture into each of the custard cups.

Bring 3 cups water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the pan until it comes up to the level of the custard inside the cups.

Bake the custard for 30 to 35 minutes, or until set around the edges but still loose in the center. Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a rack. If serving the custards hot, allow them to cool for 10 minutes. If serving cold, allow them to cool, then cover with plastic wrap and refrigerate for several hours. Sprinkle nutmeg on the custard just before serving, if desired.

Nutrition per serving: