Old Time Egg Custard

Old Time Egg Custard

Made  times
MandaSuthrnChf 1

"This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
  2. Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.


Most helpful
Most positive
Least positive

Had a wonderful flavor but it was too thin. I could not get it to thicken.

Since this recipe has such a low ratio of eggs to milk, the custard really doesn't set as a solid. It combines with fruit & jams really well.

Other stories that may interest you