This recipe for baked egg custard is a simple classic… made by Mothers and Grandmothers for generations… there is nothing new or exotic about it… just a few ingredients…. I can’t take credit for the recipe and I didn’t adapt it…. this is a recipe much like most comfort foods with unknown origins… it’s simply the classic custard I’ve made for years…. and one of our family’s favorite desserts.
I would recommend that you use whole milk… I find that the lower fat milks don’t set-up as well.
It really is simple to make and adults as well as kids love it….. I hope you try it.
Recipe: Classic Baked Egg Custard
All you need:
¼ cup sugar
Pinch of salt
2 cups whole milk
1 teaspoon vanilla
All you need to do:
Preheat oven to 325 degrees F.
Put the custard cups or ramekins into a deep dish baking dish and set aside.
In a tea kettle, bring about 4 cups of water to a boil (for the water bath)… when water boils turn off the heat and leave the kettle until needed.
In a large mixing bowl, beat together the milk, eggs, vanilla, salt and sugar.
Pour milk mixture into custard cups.
Sprinkle each custard cup with a little nutmeg.
Place the baking dish with the custard cups into the preheated oven.
Carefully pour the hot water from the kettle into the baking dish so the water comes to the about 2/3 of the custard cups.
Bake for 45-55 minutes or until the custard is set (a knife inserted into the center should come out clean).
Chill in the refrigerator for at least 2 hours.
Makes 4-6 servings depending on the size of the custard cups.
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