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Blender Egg Custard Recipe

Blender Egg Custard Recipe

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. YIELD:6-8 servings


  • 2 cups milk
  • 1/4 cup butter, melted
  • 4 eggs
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon ground nutmeg


  • 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.

Reviews for Blender Egg Custard

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Reviewed Jul. 24, 2015

"This is the easiest recipe! Everything goes into the blender for a minute, then straight to the oven. Made according to directions only substituting cinnamon for the nutmeg. Great alone or served with seasonal berries. As a volunteer food editor for Taste of Home I look for classic recipes that can be quickly assembled and enjoyed by all."

Reviewed Apr. 20, 2013

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

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."

Reviewed Nov. 5, 2012

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

Reviewed Nov. 28, 2011

"Very easy to prepare,nice texture."

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."

Reviewed Jun. 19, 2010

"This is about as easy as a recipe can be! The texture is nice and the flavor is wonderful."

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