Reviewed: May 3, 2012

Basic baked custard recipe for two came out perfectly baked 45 min in my Breville smart oven. I'm always looking for recipes that fit a small oven. I used fat-free lactose free milk but if you like a richer custard use whole milk. As other reviewers have said overbaking damages the custard so experiment & adjust your baking time accordingly.

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Reviewer:

DMBRANDT

Reviewed: May 1, 2012

Nice flavor and texture.

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veronicam

Reviewed: Mar. 22, 2012

This was awesome and turned out perfectly. We recently made custard in my food science class and the wateriness that some people have reported is indeed due to over cooking the eggs. It is called "seneresis". When the custard is done it will still be jiggly and won't be browned on top. A small amount of egg will still stick to your knife, but the knife will not be coated in egg. All that said, mine did take about 50 minutes to cook. These things do vary. A tip to reduce baking time is to heat the milk in the microwave for about two minutes before mixing together all of the ingredients. If you do this, be sure to temper your eggs by adding a small amount of the hot milk to the eggs before mixing it all in. Otherwise you'll end up with scrambled eggs.

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Heather

Reviewed: Mar. 21, 2012

A delicious, warm, comforting, and so easy! I used one 16oz ramekin since it was all I had. Maybe because of this, I had to bake it for over an hour to get the desired consistency, and by then it had developed a sort of yellow skin on the top and had browned around the edges. I like my custard with a little more firmness however, so I might cut down on the amount of milk next time. It was also not as sweet as I would have liked it. Delicious as is however.

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Christine

Reviewed: Mar. 1, 2012

I've never made custard before, so I followed recipe exactly. When I took them out of the oven, they were way too soupy. I baked them for another 20 minutes. Afterwards, the top layer was the consistency I was hoping for, the middle was just congealed, and the bottom was watery. Maybe I'll use an extra egg or less milk next time. The flavor was very good though.

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amanda10586

Reviewed: Feb. 7, 2012

To Little Pixie: Why do you give only three stars when you didn't make the recipe as it was given? I sometimes change recipes to what I have on hand or because I don't like an ingredient. When I do I would not reveiw. This is a very good custard.

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gogogranny

Reviewed: Feb. 3, 2012

I followed the recipe with the exception of putting nutmeg in the egg mixture. I just sprinkled it on top. I've made it three times now so, obviously, I really like it!

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Reviewer:

ronalyn

Cooking Level: Expert

Home Town: Katy, Texas, USA

Reviewed: Jan. 15, 2012

I made one change since my son is allergic to dairy, i used soy milk and it came out perfect and yummy

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samshelli21

Reviewed: Oct. 16, 2011

The custard is super easy and tastes wonderful. One correction. Ms. Wilson is from Roswell, NM not Rosewell, NM. There is not a town named Rosewell in New Mexico.

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GOLDENONE39

Reviewed: Oct. 2, 2011

Incredibly simple and satisfyingly delicious. Followed recipe exactly (with the exception of the nutmeg--not a fan) and it turned out perfect. It's very liquidy-looking after 35 minutes in the oven, but based on other reviews here I took it out at the appointed time. Even after some time in the fridge it still seemed quite jiggly, but it was actually just perfect, with no excess liquid. We are brand-new empty nesters and custard for two is just perfect for us.

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