Total TimePrep: 15 min. Bake: 55 min.
- 4 large eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups whole milk
- Ground nutmeg
- In a bowl, lightly beat eggs. Whisk in sugar, salt and vanilla. Warm milk; slowly add to egg mixture. Pour through a strainer into a 1-1/2-qt. round baking dish. Sprinkle with nutmeg. Place baking dish in a larger pan. Fill a larger pan with hot water to 1 in. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. (This is a very soft custard and will jiggle even after chilling.) Cool to room temperature. Chill until serving.
Nutrition Facts1/2 cup: 129 calories, 5g fat (3g saturated fat), 98mg cholesterol, 132mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 6g protein.
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Feb 25, 2019
I made this custard because a neighbor of mine recently came home to hospice care and she requested custard. This one is the real deal. Easy to make! I didn't have enough whole milk to make it so I substituted 1/4 cup half and half for every 3/4 cup of 2 percent milk that I had to use. I made a triple batch. Its simple flavor coupled with the yumminess of cinnamon and/or nutmeg on top with a dollop or cream did it for me. I'm swooning with delight. I'll be making this more often!
Oct 8, 2013
Jan 27, 2010
This is exactly the way my mother and grandmother made baked egg custard - and that stretches back over a hundred years! One time I mistakenly sprinkled the top with ground cinnamon and that was very good, too; in fact, I now use cinnamon on purpose sometimes.
Oct 27, 2009
I loved the typo in this recipe. I should make it for a good laugh! (This is a very soft custard and will giggle ???even after chilling.) Sounds like a great recipe!
Oct 27, 2009
I had 6 eggs (hated to put just 2 back in the carton) no vanilla, but did have almond and upped the sugar to 3/4 c. It is soooo good. Even tho I used more sugar, it still is not too sweet. I could almost use this as a eggnog base! (I did have some left over and warmed it up and tried it that way... As Rachel Ray would say- YUM OH!)