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Baked Smoked Salmon Egg Custards with Lemon-Caper Spinach

2 ramekins · 4.1 g net carbs

4.1g Net carbs 38.8g Fat 20.3g Protein 448.4 kcal
Baked Smoked Salmon Egg Custards with Lemon-Caper Spinach

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 ramekins  ·  prep 12 min  ·  cook 25 min  ·  total 37 min  ·  difficulty medium

Baked egg custards are set gently in a water bath and combine egg, heavy cream and smoked salmon for a silky, savory base. Baby spinach and butter are quickly wilted and layered with capers and a splash of lemon juice before the custard is added. The custards bake at 320°F until just set, producing a tender texture that holds a spoon rather than cutting like a firm quiche. Chives and black pepper finish each ramekin for a bright, herb-forward contrast.

Ingredients

  • eggEgg, Whole, raw
    4 each
  • heavy creamCream, Heavy
    120 ml
  • smoked salmonSalmon, Fish, chinook, smoked
    60 g
  • baby spinachSpinach, Baby
    60 g
  • capersCapers, Canned
    10 g
  • butterButter, Salted
    14 g
  • lemon juiceLemon juice, Raw
    6 ml
  • chivesChives, Raw
    8 g
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g
  • water
    200 ml

Equipment

  • ramekins
  • baking dish
  • fine mesh sieve

Method

  1. Preheat the oven to 320°F and place a large baking dish on the middle rack to prepare for a water bath.
  2. Bring the butter to medium heat in a 10-inch skillet, add the baby spinach and sauté until just wilted, about 1 to 2 minutes; season with 1 g salt and 0.5 g black pepper, then remove from heat and allow to cool slightly.
  3. Divide the smoked salmon and wilted spinach evenly among two ramekins, sprinkle the capers over the layers, and add 3 g chives to each ramekin.
  4. In a mixing bowl whisk together the eggs, heavy cream and the remaining 1 g salt until smooth and homogenous, then stir in the lemon juice; pour the mixture through a fine mesh sieve into a liquid measure to remove any chalaza and air bubbles.
  5. Place the ramekins in the preheated baking dish, carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins to create a gentle water bath.
  6. Pour the strained egg-cream mixture evenly into the ramekins, then bake in the water bath at 320°F for 20 to 25 minutes, or until the custards are set at the edges and still slightly jiggly in the center.
  7. Remove the baking dish from the oven, lift the ramekins out of the water bath with tongs or oven mitts, and let them rest for 3 to 5 minutes to finish setting.
  8. Garnish each custard with the remaining chives and a light grind of black pepper before serving warm from the ramekin.
Preheat the oven to 320°F and place a large baking dish on the middle rack to prepare for a water bath.

Tips

Pro tip

  • Strain the egg and cream mixture for a smoother custard surface and even texture.
  • Warm the eggs briefly at room temperature before mixing to reduce air bubbles and help prevent cracking during baking.

Frequently asked questions

Can I omit the baby spinach?
Yes. Omit the baby spinach and increase smoked salmon in each ramekin to maintain volume and savory flavor; the dish will be slightly less vegetal and the custard will rely more on the salmon and capers for contrast.
Can I skip the lemon juice?
Yes. Skip the lemon juice and compensate with extra chives and capers for brightness; the custard will be a touch richer and less tangy without the lemon.
Why did the custard come out rubbery?
A rubbery texture means the custards were overbaked; reduce oven time by 3 to 6 minutes or check for a slight jiggle at 20 minutes and remove when the center still trembles gently.
Why is the center still watery after baking?
A watery center indicates it is underbaked; return ramekins to the 320°F water bath and continue baking in 3-minute increments until the center holds with only a small jiggle.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per ramekin

Primary macros

4.1g Net carbs 6% 61% 32%
Net carbs Fat Protein
4.1 gNet carbs
20.3 gProtein
38.8 gFat
0.9 gFiber
448.4Calories

Electrolytes

Na930 mgSodium
K443 mgPotassium
Mg54 mgMagnesium

Minerals

Calcium
125 mg
Iron
2.51 mg
Magnesium
54 mg
Phosphorus
285 mg
Potassium
443 mg
Zinc
1.65 mg
Copper
0.135 mg
Selenium
42.8 µg

Vitamins

Vitamin A
528 µg
Vitamin C
12.1 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.134 mg
Riboflavin (B2)
0.638 mg
Niacin (B3)
1.69 mg
Pantothenic acid (B5)
—
Vitamin B6
0.229 mg
Folate
115 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

341.2 g per ramekin

6 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.