Egg Custard Recipe -
Egg Custard Recipe

Egg Custard

Recipe by  

"This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
  3. Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2014

Try it with Fish Fingers!

Most Helpful Critical Review
Aug 20, 2014

I followed the directions exactly and somehow this turned out terrible. The consistency resembled scrambled eggs and it was incredibly soggy. We had to stick it in a strainer before eating. Won't be using this recipe again.

Nov 25, 2013

I lost my custard recipe and am now making it again with regularity. All those other recipes say scald the milk, stir constantly and pour slowly into egg mixture yadda, not necessary. I don't ever remember doing that and I made custard for years when the kids were kids. This recipe is simple, easy and never fails. Can pop the whole thing, pan, water and all in 5 minutes. Now THAT'S a quick dessert.

Nov 03, 2013

Easy and straightforward, this makes the traditional egg custard. The baking time was longer than mentioned in the recipe for me, and that may be because of my oven, so be sure to check the consistency before removing it from the oven.

Jan 19, 2014

I subbed Splenda for sugar and used skim milk. Perfect diabetic dessert.

Feb 08, 2014

This is easy to make and tastes great. I'll make it again soon.

Jun 28, 2014

quick and easy. I cut back on the sugar and I still found it too sweet. I might only use half the amount stated here next time (I don't have a sweet tooth.) I steamed this instead of baking it to cut down on cooking time. Steaming took 15 min, low to mid fire. Don't be too generous with the cheap vanilla extract, if you are like me, using the cheap ones. I added only 2 drops and didn't like the chemical taste. I might leave it out altogether next time. I used ramekins and 2 eggs yielded 4 servings.

Jan 01, 2015

Delicious just like mother used to make.i make this for friends and they enjoy it also


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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