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Egg Custard Tarts

Prep Time: 10 minutes 

Cook Time: 20-25 minutes 

Servings: 12



12 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
6 large egg yolks 
¼ cup granulated sugar or sugar substitute 
¼ teaspoon grated nutmeg
1½ cups whole milk 

    For Topping, optional 

    Whipped Cream
    Diced fresh fruit 



    1. Preheat oven to 375°F. Grease a standard 12-cup muffin pan with cooking spray.
    2. Place a Crepini into the center of each muffin cavity. 
    3. To a medium mixing bowl add yolks, sugar, and nutmeg. Whisk until very smooth. Set aside. 
    4. Place milk in a saucepan placed over medium heat. Bring to just a simmer. 
    5. While whisking, slowly stream warmed milk into the eggs. Whisk until smooth. Transfer the mixture to a container with a spout. 
    6. Fill each Crepini halfway full, dividing the custard evenly between each Crepini. 
    7. Place in the oven and bake until custard has set, 15-20 minutes. 
    8. Remove from oven and let cool for 3-5 minutes in the pan. Use a knife to gently remove the tarts from the pan. 
    9. Serve warm or chilled with whipped cream and fruit, if desired. 



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