- 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
"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."
"This is about as easy as a recipe can be! The texture is nice and the flavor is wonderful."