Can I use olive oil instead of sesame oil?

Yes, you can use olive oil instead of sesame oil. The texture and cooking behavior are unchanged, but the dish will lack the toasted sesame fragrance; add a few grams of green onion or parsley to lift the flavor if using olive oil.

Can I swap heavy cream for coconut cream?

Yes, coconut cream can replace heavy cream, but the custard will pick up a noticeable coconut note and a slightly different mouthfeel. Reduce miso by a few grams if the coconut cream tastes sweeter, since miso provides savory balance.

Why did the custard curdle or become grainy?

Overcooking at too-high a temperature causes curdling. Lower the oven to 325°F and check for doneness at the earlier end of the bake time; the custard should be just set with a slight jiggle in the center when done.

Why is the center still runny after the recommended time?

Oven temperatures vary, so a slightly longer bake may be needed. Return the ramekins to the oven for 3 to 6 more minutes at 325°F and check again; very cold ingredients can also extend time, so allow eggs and cream to warm slightly before mixing.

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.

Miso-Baked Egg Custards with Cremini and Spinach

2 ramekins · 4.7 g net carbs

4.7g Net carbs 23.5g Fat 15.6g Protein 297.2 kcal

Miso-Baked Egg Custards with Cremini and Spinach

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

2 ramekins · prep 10 min · cook 22 min · total 32 min · difficulty medium

Baked egg custards are set with a miso-blended cream and studded with sautéed cremini mushrooms, baby spinach, and green onion. Sautéed mushrooms and garlic are wilted with spinach in butter and sesame oil before being spooned into ovenproof ramekins. The eggs are mixed with heavy cream and miso paste, then baked at 325°F until tender and just set, producing a silky interior that still jiggles slightly in the center. A scatter of parsley and a light sesame oil finish add fresh herbal notes and a toasted sesame aroma.

Ingredients

eggEgg, Whole, raw

4 each
heavy creamCream, Heavy

30 ml
miso pasteMiso

10 g
cremini mushroomsMushroom, Crimini

80 g
baby spinachSpinach, Baby

40 g
butterButter, Salted

12 g
sesame oil

6 ml
green onionOnions, Green, raw

20 g
garlicGarlic, Raw

3 g
saltSalt, Table
2 g
black pepperSpices, Pepper, black

1 g
parsley

5 g

Equipment

ramekins
12-inch skillet

Method

Preheat the oven to 325°F and position a rack in the middle of the oven.
Heat the 12-inch skillet over medium-high heat, add butter and sesame oil, then add cremini mushrooms and sauté for 4 to 6 minutes until browned.
Add garlic and green onion to the skillet and cook 30 seconds, then add baby spinach and cook 1 to 2 minutes until wilted; season the vegetable mixture with 1 gram salt and 0.5 gram black pepper and remove from heat.
Divide the warm vegetable mixture evenly between two ramekins.
In a mixing bowl whisk together eggs, heavy cream, miso paste, the remaining 1 gram salt, and 0.5 gram black pepper until smooth and homogenous.
Pour the egg-miso mixture evenly into the two ramekins over the vegetables, leaving a small air gap at the top.
Place ramekins on a baking sheet and bake at 325°F for 18 to 22 minutes, or until the custards are set at the edges but the centers still jiggle slightly when the pan is nudged.
Remove ramekins from the oven and let rest 2 minutes. Garnish each with parsley and a light drizzle of the remaining sesame oil before serving.

Tips

Pro tip

Bring eggs to room temperature to shorten bake time and promote even setting.
If miso tastes very salty, omit or halve the added salt in the recipe and rely on the miso for seasoning.
For a cleaner presentation, let ramekins rest 2 minutes after baking before running a knife around the edge to release the custard.

Frequently asked questions

Can I use olive oil instead of sesame oil?: Yes, you can use olive oil instead of sesame oil. The texture and cooking behavior are unchanged, but the dish will lack the toasted sesame fragrance; add a few grams of green onion or parsley to lift the flavor if using olive oil.
Can I swap heavy cream for coconut cream?: Yes, coconut cream can replace heavy cream, but the custard will pick up a noticeable coconut note and a slightly different mouthfeel. Reduce miso by a few grams if the coconut cream tastes sweeter, since miso provides savory balance.
Why did the custard curdle or become grainy?: Overcooking at too-high a temperature causes curdling. Lower the oven to 325°F and check for doneness at the earlier end of the bake time; the custard should be just set with a slight jiggle in the center when done.
Why is the center still runny after the recommended time?: Oven temperatures vary, so a slightly longer bake may be needed. Return the ramekins to the oven for 3 to 6 more minutes at 325°F and check again; very cold ingredients can also extend time, so allow eggs and cream to warm slightly before mixing.
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

Net carbs Fat Protein

4.7 gNet carbs

15.6 gProtein

23.5 gFat

1.8 gFiber

297.2Calories

Electrolytes

Na772 mgSodium

K481 mgPotassium

Mg42 mgMagnesium

Minerals

Calcium: 93 mg
Iron: 2.55 mg
Magnesium: 42 mg
Phosphorus: 258 mg
Potassium: 481 mg
Zinc: 1.79 mg
Copper: 0.188 mg
Selenium: 38.3 µg

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.118 mg
Riboflavin (B2): 0.721 mg
Niacin (B3): 1.94 mg
Pantothenic acid (B5): —
Vitamin B6: 0.185 mg
Folate: —
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.

204.4 g per ramekin

9 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.

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