Blender Egg Custard Recipe
- 2 cups milk
- 1/4 cup butter, melted
- 4 Eggland's Best Eggs
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon ground nutmeg
- In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake at 325° for 55-65 minutes or until a knife inserted near the center comes out clean. Serve warm or chilled. Refrigerate leftovers. Yield: 6-8 servings.
Reviews for Blender Egg Custard(6)
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My family thought this Egg Custard was delicious. A yummy explosion in the mouth. Definitely will make it again.
Simply aweful. Far too much sugar, which didn't dissolve properly and ended up forming a thin layer on bottom of pie pan. Even my children complained that it was way too sweet. I've used blender method's previously with good results, this one just didn't do it for us.
Yummy! Easy to make and turns out even making it sugar free! Great plain or as a base seasonal fruit!
Very easy to prepare,nice texture.
Super easy and quick recipe as written. My family raved about this recipe. The second time I made it, I uped the vanilla to 1 tsp. Next time I want to try almond extract.