Egg Custard

Egg Custard

17
The Angerers 0

"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

1 h 10 m servings 130 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 24 Ratings

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Most helpful positive review

Try it with Fish Fingers!

Most helpful critical review

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'...

Try it with Fish Fingers!

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, yadda...........so not n...

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 con...

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

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'...

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

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 ...

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

Made as written (twice). Making a double batch now and can't wait. The kids LOVE it! Plus I've found that using powdered milk (made as directed) works great- I always have some in the cabinet so...