Not to be confused with pudding, custard is a comforting old-fashioned treat that’s commonly seen on a restaurant dessert menu or in a bakery.
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But you don’t have to trek to a fancy restaurant for a spoonful of this silky-smooth dessert. Custard is way easier to make than you think! The recipe only calls for three basic ingredients (plus a couple spices) that you likely already have in your kitchen.
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FAQ: Does custard have eggs?
Yes, a custard is any liquid that is thickened with egg (even liquids other than milk or cream like lemon curd). This differs from custard’s dessert cousin, pudding, which uses a gelatinized starch as a thickening agent. More in a pudding mood? Take a look at how to make pudding the old-fashioned way.
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How to Make Custard
Ingredients
- 2 eggs
- 2 cups whole milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- Dash ground cinnamon
- Dash ground nutmeg
Tools
Directions
Step 1: Mix the Custard
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In a small bowl, whisk together the eggs, milk, sugar and salt until fully combined.
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Test Kitchen Tip: Mix the ingredients in a bowl with a spout or a measuring cup so that it can be poured into the cups more easily.
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Step 2: Prepare the Custard Cups
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Divide the custard mixture evenly between four lightly greased 8 oz. custard cups. Then, sprinkle some cinnamon and nutmeg on top of the custard.
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Test Kitchen Tip: For a silky-smooth custard, pour the mixture through a fine mesh strainer before adding to the cups.
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Step 3: Set-up a Water Bath
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Transfer the custard cups to a 13×9-in. baking pan. Slowly pour hot, but not boiling, water into the pan until it is 3/4 in. deep.
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Test Kitchen Tip: To prevent any water splashing on the custard (or all over your kitchen floor) add the water to the pan while it sits on the oven rack. Then, just push the rack in and close the oven door. Here are 15 more kitchen tips that will make you feel like a pro.
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Step 4: Bake
Bake the custard, uncovered, at 350° for about 50-55 minutes. You’ll know the custard is done when a toothpick or knife inserted in the middle of the cup comes out clean.
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Once the custard has set, remove them from the oven and immediately transfer the cups to a cooling rack. This will prevent the custard from overcooking in the water bath’s residual heat.
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Step 5: Enjoy!
Allow the custard to cool until the cups can be handled, then dig in! You can serve this custard either warm or chilled, on its own or topped with fresh fruit. Custard can also be a component in other recipes, like galaktoboureko, a Greek dessert.
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Try More of Our Favorite Custard Recipes
Rum Raisin Creme BruleeInspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
Meringue Snowballs In CustardMy family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
Banana PuddingI didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Creamy Caramel FlanA small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
Caramelized Baked CustardsCreme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
Old-Time Custard Ice CreamI think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and is the perfect splurge on a hot summer afternoon. —Martha Self, Montgomery, Texas
Cranberry Bread PuddingThis down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Rhubarb Custard BarsOnce I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Pumpkin Pie CustardInstead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
Favorite Banana Cream PieHomemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily too. —Jodi Grable, Springfield, Missouri
Burnt CustardThe recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
Lemon Custard CakeThis
lemon custard cake recipe comes from my grandma— it's nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin
Berries with Vanilla CustardWhat a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
Squash Custard PieAcorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
Orange Natilla Custard PieAfter tasting
natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. —Amy Freeze, Avon Park, Florida
Baked Custard with CinnamonMother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. —Mary Kay Morris, Cokato, MN
Cranberry Creme BruleeDress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen. Looking for more? Learn how to make
custard tart.
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Mom's Lemon Custard PieMy mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
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