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Blender Egg Custard

Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.
  • Total Time
    Prep: 10 min. Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

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Reviews

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Average Rating:
  • Susan
    Apr 26, 2020

    It's my first time making egg custard. I really enjoyed it! I love how the custard forms a light crust at the bottom of the pan. I reduced the sugar to half a cup after reading the reviews. I definitely will be making it again.

  • Elaine
    Apr 17, 2018

    Found it too sweet but will make again with less sugar and more milk and eggs. Loved how quick by using blender!

  • Amy
    Nov 23, 2017

    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.

  • Kate
    Nov 5, 2017

    Tried this was hesitant cause I've never used flour or butter but OMG it is awesome

  • Lilam
    Oct 21, 2017

    Can you use 1% milk?

  • mamaknowsbest
    Jul 24, 2015

    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.

  • sstetzel
    Feb 23, 2015

    No comment left

  • Libby T
    Apr 20, 2013

    My family thought this Egg Custard was delicious. A yummy explosion in the mouth. Definitely will make it again.

  • Maiden Faire
    Jan 12, 2013

    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.

  • SusieTR1
    Nov 5, 2012

    Yummy! Easy to make and turns out even making it sugar free! Great plain or as a base seasonal fruit!