- 2 cups whole milk
- 1/4 cup butter, melted
- 4 large eggs
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon ground nutmeg
- 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 in the center comes out clean. Serve warm or chilled. Refrigerate leftovers. Yield: 6-8 servings.
Reviews forBlender Egg Custard
"Found it too sweet but will make again with less sugar and more milk and eggs. Loved how quick by using blender!"
"Yum! And so easy!!! When I made this, I doubled the vanilla and nutmeg and used two egg yolks in place of the fourth egg for richness. I also baked it in a pie shell (unbaked) so I baked it at 425 for the first ten minutes and then lowered to directed temperature. Typically I HATE it when people review a recipe and then review it ...they didn't actually make the recipe! But I'm allowing myself to do it because my changes were only a taste preference and didn't change the original recipe in such a way that it would mislead readers who made it as directed. Also, if anyone else wants to put it in a pie she'll, it DOES work if you adjust the temp in the first ten minutes. Otherwise the crust will be soggy. Next time I'll try it without the crust, but made it for Thanksgiving and wanted it to be more pie-like."
"Tried this was hesitant cause I've never used flour or butter but OMG it is awesome"
"Can you use 1% milk?"
"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."
"My family thought this Egg Custard was delicious. A yummy explosion in the mouth. Definitely will make it again."
"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."
"Yummy! easy to make and turns out even making it sugar free! Great plain or as a base seasonal fruit!"
"Very easy to prepare,nice texture."