Hi, friends! Eggs, skim milk, and milk powder make three little chilled custards without a condensed-milk base. Mix gently so the top does not fill with foam. Serve in the cooking ramekins once cold; a caramel layer is not part of this formula.
- Prep
- 10 minutes
- Cook or chill
- about 25 minutes, plus at least 4 hours chilling
- Yield
- 3 small ramekins
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Custard
- 2 eggs
- 300 ml skim milk (1¼ cups)
- 2 tablespoons nonfat dry milk powder
- Heat-stable sweetener to taste, optional, following its label
- Vanilla extract to taste, optional
How to make it
- Whisk the eggs, skim milk, and milk powder until the small lumps dissolve. If blending, use only a brief pulse and let foam settle.
- Add the optional correctly dosed sweetener and vanilla. Divide evenly between three air-fryer-safe ovenproof ramekins, leaving room at the rim.
- Following your appliance manual, cook at 320°F (160°C) for about 25 minutes. Check early and continue in short intervals as needed.
- The edges should set and the center wobble gently without liquid egg mixture. Check for 160°F in the egg custard.
- Remove with oven mitts, let the steam subside, and refrigerate promptly. Chill for at least 4 hours and serve in the ramekins.
Small details that help
The source video describes fewer than about 150 calories per portion, but that is not an independently calculated value for these ingredients. Egg size, milk powder, and product choice change it, so this adaptation makes no calorie claim in the title, image, or structured data. Skim milk still contains lactose and carbohydrates.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Can I add caramel?
Yes, but it changes the formula and adds sugar if made with sugar. This plain version needs no topping.
Is it low-carb?
That cannot be established just from skim milk. This recipe has no low-carb claim.
How do I prevent lumps?
Dissolve milk powder fully and mix only long enough to combine, then let foam settle.
More recipes to try
- Vanilla Whey and Yogurt Custards
- Air Fryer Vanilla Whey Custards with Caramel
- Lactose-Free Milk Flan
Explore the three custard variations and two bonus recipes.
The original preparation references this recipe video in Portuguese. The English instructions identify editorial starting settings where the source does not specify them.