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Blender Egg Custard Recipe
Blender Egg Custard Recipe photo by Taste of Home

Blender Egg Custard Recipe

Read Reviews (6)
4.2 6
Publisher Photo
Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 6-8 servings

Ingredients

  • 2 cups milk
  • 1/4 cup butter, melted
  • 4 eggs
  • 1 cup sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon ground nutmeg

Directions

  1. 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.
Originally published as Blender Egg Custard in Country Extra September 2005, p49

Reviews for Blender Egg Custard(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 20, 2013

My family thought this Egg Custard was delicious. A yummy explosion in the mouth. Definitely will make it again.

MY REVIEW
Reviewed Jan. 12, 2013

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.

MY REVIEW
Reviewed Nov. 5, 2012

Yummy! Easy to make and turns out even making it sugar free! Great plain or as a base seasonal fruit!

MY REVIEW
Reviewed Nov. 28, 2011

Very easy to prepare,nice texture.

MY REVIEW
bjq
Reviewed Jul. 8, 2011

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.

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