Baked Chicken and Egg Custard with Aromatic Spices
This baked chicken and egg custard is a marvel of simplicity, transforming humble ingredients into a remarkably comforting and sophisticated dish. Its smooth, tender texture melts in your mouth, while delicate pieces of chicken are suspended within, offering a satisfying bite. Infused with subtle aromatic spices, the custard boasts a savory depth that is both familiar and incredibly satisfying. The golden-brown top hints at a gentle crispness, providing a lovely textural contrast to the creamy interior. This dish evokes the warmth of a homemade meal, offering a deeply nourishing and soul-satisfying experience that truly showcases the versatility of chicken and eggs. It's a delightful and surprisingly elegant take on a classic.
Ingredients
- •200g boneless, skinless chicken breast, finely diced
- •4 large eggs
- •1 cup water
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •1/4 teaspoon onion powder
- •Optional: a sprinkle of black pepper for presentation
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease two individual ramekins or a small baking dish (approximately 6x8 inches).
- 2
In a large bowl, whisk the eggs until well beaten. Gradually whisk in the water until fully combined, creating a smooth liquid base for the custard.
- 3
Stir in the salt, black pepper, garlic powder, and onion powder into the egg mixture. Whisk until all spices are evenly distributed.
- 4
Add the finely diced chicken breast to the egg mixture. Stir gently to ensure the chicken is evenly dispersed throughout the custard base.
- 5
Pour the chicken and egg mixture evenly into the prepared ramekins or baking dish.
- 6
Place the ramekins or baking dish in a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the ramekins, creating a water bath. This ensures even cooking and a silky-smooth custard.
- 7
Bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out clean.
- 8
Carefully remove the ramekins from the water bath. Let the custard cool slightly before serving. Garnish with an optional sprinkle of black pepper for presentation.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
