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Baked Custard

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! — Deb Brass, Cedar Falls, Iowa
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 4 large eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons vanilla extract
  • 2-2/3 cups whole milk

Directions

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan.
  • Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts
1 piece: 208 calories, 7g fat (3g saturated fat), 156mg cholesterol, 292mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 8g protein.

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Reviews

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Average Rating:
  • Katie
    Jan 6, 2020

    Way too much sugar, and I didn't even put the full amount in! And I like my sweets.

  • dublinlab
    Oct 21, 2019

    This was delicious. You could Doctor it up with flamed sugar but no need to. Janet. VFE

  • Judy
    Mar 2, 2018

    Didn't change anything,it was delish. Will make many more times.

  • Barb
    Nov 5, 2016

    This is the best custard i have had, I just love it, it tastes like baked custard should. instead of sugar I used splenda, it turned out perfect.

  • rebeccarafferty
    Mar 15, 2016

    Very easy to follow and was very good... I added some nutmeg to the top before serving it was great. I also topped it with fresh homemade whipped cream yummy

  • Niniskitchen
    May 21, 2015

    Fantastic!

  • clouda9
    May 23, 2013

    Baked this last night and let it cool overnight in the fridge. Hubs enjoyed every bite (I baked in small ramekins) a few minutes after settling in post day surgery. Like roblaura he said the added vanilla made this custard extra special. Thanks for sharing your recipe.

  • roblaura
    Sep 29, 2012

    Great recipe tastes like my Mama's. I like the extra vanilla. I cooked it in small ramekins for individual servings. Tastes great warm or cold.