Baked Custard with Cinnamon Recipe
- 2 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 with Cinnamon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
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."