Reviewed: Dec. 21, 2008

SOOOO Easy. My famiy loves custard and sometimes we want a snack or dessert that isn't so sweet. This is perfect. For those who say theirs were like scrambled eggs...you did something wrong because there is really no way to screw this one up! Leave it in the water bath in the oven to cool, just turn the heat off after the 40 minutes and a clean toothpick. It will be creamy and delicious! Thanks...Lacey

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Lacey

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Reviewed: Nov. 6, 2008

I tried this recipe, but no matter how long I baked my custards, they wouldnt cook. They were watery, and liquid. I tried refridgerating them but they just wouldnt firm up. I followed the recipe precisely. I have tried it twice with the same reults. I tried it a third time by adding a pinch or two of cornstarch and that helped alot. I would recomend using a little less egg, and increasing vanilla.

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Rachel

Cooking Level: Professional

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Reviewed: May 25, 2006

Simple and easy dessert. It tasted smooth and silky. It was really good when it came out of the oven but it tasted a little bit eggy after being in the fridge overnight.

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sweetlilbaker

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Reviewed: May 22, 2006

I didn't have the mini custard dishes so I baked it in one larger dish. This didn't turn out the way I was expecting. It was a tab eggy and the consistancy was off.

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Lindsey

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 27, 2006

I've tried different types of custard recipes but this is the best one with the right consistency and sweetness.

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M. Alli

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Reviewed: Feb. 19, 2006

Great Recipe. I always loved my Grandmothers, and this came the closest! I wouldn't change a thing.

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JCTWILLIAMS

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Reviewed: Feb. 1, 2006

Definitely a tasty custard. I added a bit more vanilla (I always do) to give it a stronger vanilla flavor, and I also used splenda in place of the sugar, which worked very nicely. Will definitely make again! Thanks!

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Dec. 26, 2005

This was ok but not great. It had lots of competition on Christmas Eve from the other recipes I made! It was not one of the group's oohs.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Nov. 13, 2005

This recipe reminds me a lot of a flan; it tastes a lot like my grandma's, except the trouble: this recipe is soooooo easy!!! I would advise though to BEAT eggs, sugar and salt, then to STIR IN evaporated milk, water and vanilla extract. If you beat these last ingredients, you will get foam on the top of the custard, which you can avoid by simply stirring them in.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Aug. 4, 2005

I love this custard. It's so easy to make and tastes great. I have used it with the low-fat and non-fat evaporated milk. Great recipe!

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Bethany

Cooking Level: Expert

Living In: Springfield, Minnesota, USA

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Reviewed: Jul. 22, 2005

This recipe couldn't be more perfect!! Custard just like my grandma made!! I LOVE IT! YUM YUM YUM! Guess I know where she got the recipe from now. LOL I will enjoy bringing this to family get togethers since nobody has had "Grandma's Custard" since she passed away 14 years ago!! I love this site!!!

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NOMOREOUT2EAT

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Reviewed: May 18, 2005

This custard came out perfect! Just how I hoped for. My family loved it, and I can't wait to make more!

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FAITHGIRL10

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Reviewed: Feb. 22, 2005

So easy to make!

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SKCWONG

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Reviewed: Feb. 1, 2005

This is a delicious and relatively easy custard recipe. My guests and husband loved it! I recommend sprinkling the nutmeg on AFTER the custard has baked. This provides a more even distribution of the spice. When I did it prior to baking, the liquid stage caused it to float to some areas more than others, leaving it less attractive. I would also add the hot water to the baking dish AFTER placing in the custard dishes. It prevents water from spilling into the custard and vice-versa.

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ALLISON D

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Reviewed: Jan. 27, 2005

This tastes good. I'll use it when I don't have two cups of homogenized milk. It might be great for you if you actually prefer the taste of evaporated milk. I baked it in one large dish (1 1/2 quart glass dish) for one hour. Just for fun, I sprinkled in some brown sugar and pecan pieces.

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SHERRYMILLER

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Reviewed: Jan. 24, 2005

This was AWESOME!!!!!! I'm making it again tonight. My husband doesn't even normally like custard and he was crazy about it. I added some cinnamon; otherwise, it's fine as-is. This is definitely a keeper.

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 19, 2004

I have this down in my family's faves; simply luscious. Don't skimp on the sugar and salt as it detracts the egginess quite well, and add more of the vanilla, which complements it too. Sometimes I use soft brown sugar, which gives the custard a delicate caramel taste. Don't beat but stir carefully, when mixing, to avoid bubbles appearing on the surface. Depending on the size of your dish(es) and temperature of your oven, the timing is best looked at from 25 minutes onwards. Hope this helps; give it a try, do. Delectable.

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Sereneblue

Cooking Level: Expert

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Reviewed: Oct. 19, 2002

My oven must cook hotter than most people's because my custard was cooked way too much and had lots of bubbles in it. I would turn the oven down to 325 and I think the consistancy of the custard would be much smoother.

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