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Get-Well Custard

Whenever a friend or relative was ailing, my mother-in-law would bake some fresh custard and take it along when she visited. Because she brought folks this special treat so often, our family began calling it "get-well" custard!
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    8-10 servings


  • 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 Facts
1/2 cup: 129 calories, 5g fat (3g saturated fat), 98mg cholesterol, 132mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 6g protein.

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  • Fay
    Jul 19, 2020

    This custard is a dream! I cut the recipe in half cause I only had 2 cups of milk. It still took about the same amount of time to cook, but it came out great--so silky and cozy...

  • Peggy
    Jun 2, 2020

    Thank you for taking the time to share this wonderful recipe. Simple

  • Debi
    May 1, 2020

    Dear movnspeechGA If you dont like the way someone who is kind enough to take the time to post a recipe, then maybe you should stay off the sites. You are so rude !!!!!! #lifeisshorthekind #somepeoplehavenoclass #ihavenotoleranceforbullies

  • jon.ruth.alumbaugh
    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!

  • bunny99
    Oct 8, 2013


  • FriedaG
    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.

  • movnspeechGA
    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!

  • cinna66
    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!)