Sun-Dried Tomato Feta Custard Cups
A sophisticated savory custard that transforms simple ingredients into an elegant dish perfect for brunch or light dinners. Made with creamy egg custard base enriched with tangy feta cheese and briny sun-dried tomatoes, these individual ramekins deliver complex flavors in deceptively simple form. The custard's delicate texture contrasts beautifully with the chewy tomatoes and sharp cheese, while green onions add fresh brightness. This recipe uses Egg Beaters for a lighter option, making it ideal for those watching fat intake. The bain-marie cooking method ensures a silky, evenly set custard. Serve warm as a vegetarian main course, side dish, or elegant starter. This version stands apart by emphasizing portion control through individual cups and using egg substitute rather than whole eggs, making it accessible to those with dietary restrictions while maintaining impressive presentation.
Ingredients
- 1 tablespoon all-purpose flourcornstarch1 teaspoonthickening alternativegluten-free
Cornstarch sets custard faster but may create slightly gelatinous texture if overcooked.
- ¼ cup sun-dried tomatoes, finely chopped, drained oil-packed
- 4 tablespoons green onions, choppedfresh chives4 tablespoons choppedsimilar mild onion flavor
Chives provide delicate onion notes without the texture, creating smoother custard.
Full guide → - ⅛ teaspoon kosher salt
- ¾ cup Egg Beaters Originalwhole eggs3 large eggsIf using whole eggswhisk with milk to prevent curdling; this adds richness but increases fat content.
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- ¼ teaspoon ground black pepper
- 1 can (12 oz) low-fat evaporated milkheavy cream1 cupCream creates richer custard but significantly increases fat content and richness.
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- olive oil cooking spray
- ½ cup feta cheese, crumbledgoat cheese1/2 cupsimilar tang
Goat cheese offers comparable tartness with slightly different texture; works well with sun-dried tomatoes.
Full guide →
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Spray four 4-ounce custard cups with cooking spray.
- 3
Divide cheese, tomatoes, and onions equally among cups and press down.
- 4
Heat milk in small saucepan over medium heat until bubbles form around the edge.
- 5
Whisk together egg substitute, flour, pepper, and salt in large bowl until well blended.
- 6
Slowly whisk hot milk into egg mixture to prevent curdling.
- 7
Pour mixture into prepared custard cups.
- 8
Place cups in roasting pan filled 1 inch deep with very hot water.
- 9
Bake 45 to 50 minutes until custard sets completely.
- 10
Remove cups from hot water and serve warm.
Tips
Temper the eggs slowly into hot milk to prevent curdling. Add milk in thin streams while whisking constantly to gradually raise the egg mixture temperature, ensuring a smooth, creamy custard rather than scrambled texture.
Use a bain-marie (water bath) set to 1 inch depth for even, gentle heat distribution. This prevents the custard edges from overcooking while centers remain underdone, delivering uniform texture throughout.
Drain oil-packed sun-dried tomatoes thoroughly before chopping. Excess oil dilutes the custard mixture and can create separation, compromising the delicate texture and flavor balance.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in 300 degree F oven for 10-15 minutes until warmed through, or microwave individual cups 45-60 seconds.
Prepare custard mixture up to 4 hours ahead. Pour into cups and refrigerate, then bake when ready, adding 5-10 minutes to baking time if starting from cold.
Serve warm as vegetarian main course with crusty bread and green salad, or as elegant appetizer course. Also works as light lunch dish.
Common Mistakes
Do not add milk to eggs in one rush to avoid curdling. Whisk slowly and gradually to prevent scrambling.
Do not skip the water bath to avoid overcooked edges with undercooked centers. Bain-marie ensures even, gentle cooking.
Do not overbake to avoid rubbery, separated custard. Remove when center is just set with slight jiggle.
Substitutions
Gluten-Free Swaps
Cornstarch sets custard faster but may create slightly gelatinous texture if overcooked.
Full guide →General Alternatives
Goat cheese offers comparable tartness with slightly different texture; works well with sun-dried tomatoes.
Full guide →Chives provide delicate onion notes without the texture, creating smoother custard.
Full guide →4
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Full guide →FAQ
Can I make this ahead and freeze?
Yes, bake custards fully, cool completely, wrap individually, and freeze up to 1 month. Thaw overnight in refrigerator, then reheat gently in 300 degree F oven for 12-15 minutes until warmed through without overcooking.
What if I don't have Egg Beaters?
Substitute 3 large whole eggs whisked with salt and pepper. This increases fat content significantly but maintains custard structure. Whisk with flour before adding hot milk to prevent curdling, same as original method.
How do I know when the custard is done baking?
Custard should set completely at edges but may have slight jiggle at center when gently shaken. It continues setting as it cools. Overbaking creates rubbery texture. At 45-50 minutes, insert thin knife at edge; it should come out clean.