Old Time Egg Custard

Old Time Egg Custard

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."
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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

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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.


  • 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.


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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.

This was the first time I've ever made custard and it came out beautifully. I'm still looking for the perfect recipe to taste like the pie from my favorite bakery. This came very close, but I'm ...

don't know what I did wrong, but mine turned out kinda all lumpy , not creamy looking, and it never set up..

This was such a great recipe. It may have taken a while, but it it was a recipe worth cooking.

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