Baked Custard Recipe
"Mother made this comforting custard when I was growing up on the farm," recalls Mary Kay Morris of Cokato, Minnesota. "It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons."
- 2 Eggland's Best Eggs
- 2 cups milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- Dash ground cinnamon
- Dash ground nutmeg
- In a small bowl, whisk the eggs, milk, sugar and salt. Pour into four ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg.
- Place in a 13-in. x 9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator. Yield: 4 servings.
Originally published as Baked Custard in Taste of Home December/January 2000, p64
Reviews for Baked Custard(2)
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Reviewed Apr. 13, 2011
I've made this many times, so easy and a wonderful comfort food. To make it a bit richer I add an extra egg and a tsp of vanilla.....delicious!!
Reviewed Mar. 15, 2010
This is the same recipe found in my 4-H cookbood 60 years ago. Good basic cooking.