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.
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!)
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