Learn how to make custard with tips from our Test Kitchen experts.
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.
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.
Would you use a sugar alternative in your baking recipes?
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.
In a small bowl, whisk together the eggs, milk, sugar and salt until fully combined.
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.
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.
Test Kitchen Tip: For a silky-smooth custard, pour the mixture through a fine mesh strainer before adding to the cups.
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.
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.
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.
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.
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.
Inspired 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
My 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
I 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
Back 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
A 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
Creme 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
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas
This 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
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave about the elegant individual treats served in ramekins. —Elise Lalor, Issaquah, Washington
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike 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
Instead 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
This homemade banana cream pie recipe 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
The 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
This custard cake recipe comes from my grandma and is 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
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.—Charlene Chambers, Ormond Beach, Florida
Just one spoonful of this custard, and you’ll be hooked and request it for every special occasion. Smooth and rich in taste, it’s a dessert staple for anyone fond of chocolate.—Lorraine Caland, Thunder Bay, Ontario
What 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
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
Acorn 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
I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. —Alisha Rodrigues, Tetonia, Idaho
After 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
Mother 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
Dress 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
When 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
My 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
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.