Show Subscription Form




Get-Well Custard Recipe
Get-Well Custard Recipe photo by Taste of Home

Get-Well Custard Recipe

Publisher Photo
Whenever a friend or relative was ailing, my mother-in-law would bake some fresh custard and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard!
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 8-10 servings

Ingredients

  • 4 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups milk
  • Ground nutmeg

Nutritional Facts

1 serving (1/2 cup) equals 129 calories, 5 g fat (3 g saturated fat), 98 mg cholesterol, 132 mg sodium, 15 g carbohydrate, 0 fiber, 6 g protein.

Directions

  1. In a bowl, lightly beat eggs. Whisk in sugar, salt and vanilla. Warm milk; slowly add to egg mixture. Pour through a strainer into a 1-1/2-qt. round baking dish. Sprinkle with nutmeg. Place baking dish in a larger pan. Fill a larger pan with hot water to 1 in. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. (This is a very soft custard and will giggle even after chilling.) Cool to room temperature. Chill until serving. Yield: 8-10 servings.
Originally published as Get-Well Custard in Reminisce May/June 1993, p51

Nutritional Facts

1 serving (1/2 cup) equals 129 calories, 5 g fat (3 g saturated fat), 98 mg cholesterol, 132 mg sodium, 15 g carbohydrate, 0 fiber, 6 g protein.

Reviews for Get-Well Custard

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 8, 2013

"Delicious!!"

MY REVIEW
Reviewed Jan. 27, 2010

"This is exactly the way my mother and grandmother made baked egg custard - and that stretches back over a hundred years! One time I mistakenly sprinkled the top with ground cinnamon and that was very good, too; in fact, I now use cinnamon on purpose sometimes."

MY REVIEW
Reviewed Oct. 27, 2009

"Smile I loved the typo in this recipe. I should make it for a good laugh! Stick out tongue

 (This is a very soft custard and will giggle ???even after chilling.)
Sounds like a great recipe!"

MY REVIEW
Reviewed Oct. 27, 2009

"I had 6 eggs (hated to put just 2 back in the carton) no vanilla, but did have almond and upped the sugar to 3/4 c. It is soooo good. Even tho I used more sugar, it still is not too sweet. I could almost use this as a eggnog base! (I did have some left over and warmed it up and tried it that way... As Rachel Ray would say- YUM OH!)"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT